Furcellaran as a substitute for emulsifying salts in processed cheese spread and the resultant storage changes

Abstract

The viscoelastic properties of processed cheese spread (PCS; dry matter 40% w/w, fat in dry matter 55% w/w) produced with various levels (0.10, 0.25, 0.50, 0.75 and 1.00% w/w) of two types of furcellaran (FA or FB), with and without the use of emulsifying salts (ES), were evaluated. The incremental higher levels of furcellaran application, irrespective of its type, increased the values of viscoelastic moduli. Processed cheese spread samples produced without the addition of ES showed higher rigidity. The type and concentration of furcellaran, the presence/absence of ES and storage time had a significant effect on the viscoelastic properties of PCS.