Dairy Chemistry And Biochemistry

Table 10.9 Properties of emulsifying salts for processed cheese products (from Caric and Kalab, 1987)

Solubility pH value
Group Emulsifying salt Formula at 20°C (%) (I % solution)

Citrates Trisodium citrate 2Na3C,H,0,. 1H,O High 6.23-6.26
Orthophosphates Monosodium phosphate NaH2P0,.2H,0 40 4.0-4.2

Pyrophosphates Disodium pyrophosphate Na2H2P20, 10.7 4.0-4.5

Disodium phosphate Na,HPO,. 12H,O 18 8.9-9.1

Trisodium pyrophosphate Na,HP,O, .YH,O 32.0 6.7-7.5

Tetrasodium pyrophosphate Na,P,O,. 10H20 10-12 10.2-10.4

Sodium tetrapolyphosphate Na,P'tO,, 14- 15 9.0-9.5

Polyphosphates Pentasodium tripolyphosphate Na5P3010 14-15 9.3-9.5
Sodium hexametaphosphate (Graham's salt) Nan+,PnOJn+, (n = 10-25) Very high 6.0-7.5
Aluminium phosphates Sodium aluminium phosphate NaH ,,AI,(P04),.4H,0 - 8.0