EMULSIFYING SALTS FOR pH CORRECTION IN PROCESSED CHEESE
The pH of all quality processed cheese products regardless of whether they are block or
spreads ranges from pH 5.3 to 6.1. The choice of the correct emulsifying salt depends on
the preferred pH of the final product. It is most important not to allow deviation in pH of
the final product in excess of ± 0.1, in order to maintain a constant consistency and flavor
of the finished product. CORINO PI & PR emulsifying salts for pH correction are used
when the pH shift in the processed cheese product is insufficient. CORINO PI & PR salts
are used in combination with other CORINO emulsifying salts to raise or lower the pH of
the processed cheese product to the optimum range. The rate at which CORINO PI & PR
pH correcting salts with other CORINO salts is added, varies depending upon the pH of
the raw materials to be processed.
CORINO 12 PI is an alkaline emulsifying salt and stabilizing salt for controlling the pH of
processed cheese. It has a strong buffering capacity and is used as an alkaline pH
correcting salt in combination with other CORINO melting salts. It will increase the pH of
processed cheese when the pH shift is insufficient.
CORINO 45 PR is an acidic emulsifying salt and stabilizing salt for controlling the pH of processed cheese. It has a strong buffering
capacity and is used as an acidic pH correcting salt in combination with other CORINO melting salts. It will decrease the pH of
processed cheese when the pH shift is insufficient.
CORINO PI & PR emulsifying salts for pH correction in processed cheese
product name
EEC No.:
P2O5
(± 1 %)
pH
(± 0.3 %)
ion
exchange
creaming
CORINO 12 PI
E339
42.0
12.0
X
O
Alkaline emulsifying salt for pH correction in processed
cheese
CORINO 45 PR
E339
58.0
4.8
X
O
Acidic emulsifying salt for pH correction in processed
cheese
Technical Service Dairy
For more technical service contact Mark Wolczko of Aditya Birla Chemicals (Thailand)
E [email protected] M +66 97 239 1555
description