Development of Processed Cheese Slices with Different Emulsifying Salts for Enhancing Texture and Flavor

Abstract

Emulsifying salts, such as trisodium citrate (TSC), disodium phosphate (DSP), and sodium hexametaphosphate (SHMP), are crucial for improving the texture and sensory characteristics of processed cheese slices. These salts work by binding calcium ions and altering the protein structure, which enhances the cheese's firmness, ability to melt, and moisture level. Trisodium citrate (TSC) is known for its capacity to improve the moisture content with the total value 23.89 ± 1.78, and enhance the overall acceptability to the hardness texture (7.23 ± 1.16). On the other hand, DSP enhances to improve the ability of a substance to melt (6.33 ± 1.80) and its smoothness by binding with calcium ions and controlling pH levels about 5.65. While SHMP, despite its tendency to decrease meltability, improves hardness texture (13.52 ± 1.95) and general acceptability like saltiness (7.33 ± 1.27) by forming unique chemical bonds with cheese proteins and water molecules. The emulsifying salts have a combined impact that enhances the sensory characteristics and consumer appeal of processed cheese slices. These salts are essential in producing processed cheese products of superior quality. Choosing and using emulsifying salts correctly is crucial for producing the right texture and sensory qualities that suit customer expectations and preferences.