Presented at the 49th Annual Meeting of the Institute of Food Technologists, Chicago, IL, June 27, 1989.
Soluble Hydrocolloids Enable Fat Reduction in Process Cheese Spreads
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 55, Issue 5, pages 1290–1292, September 1990
How to Cite
BRUMMEL, S. E. and LEE, K. (1990), Soluble Hydrocolloids Enable Fat Reduction in Process Cheese Spreads. Journal of Food Science, 55: 1290–1292. doi: 10.1111/j.1365-2621.1990.tb03918.x
Work supported by the College of Agriculture and Life Sciences and the UW-Madison Center for Dairy Research through funds from the Wisconsin Milk Marketing Board.
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 11/6/89; revised 1/9/90; accepted 2/16/90.
Aqueous dispersions of soluble hydrocolloids replaced lipids in process cheese spreads. About 40% and 50% fat reduction was obtained relative to a control cheese spread containing 25% fat by increasing moisture to 62% and 68%, respectively, and eliminating a portion of fat from the formulation. Xanthan, λ-carrageenan, three types of high-methoxyl pectin, propylene glycol alginate, low-viscosity guar and Zooglan 115 gums were added to process cheese spreads at 0.18% to 4.1% wet basis. Spreads with 2.2%λ -carrageenan, 1.7% to 2.2% pectin or 1.7% low-viscosity guar had textures consistent with a high-fat cheese control. Above these gum levels, cheese spread firmness (by Instron measure) increased while melt decreased. A 15% fat, 62% moisture cheese spread with 1.7% pectin was most like the control. In sensory studies it was less preferred than a control spread (25% fat, 48% moisture) due partially to less flavor.