02377naa a2200409 a 450000100080000000500110000800800410001902400420006010000200010224501610012226000090028352010660029265000160135865000210137465000220139565000270141765000190144465000280146365000290149165000270152065000150154765300220156265300290158465300180161365300200163165300300165165300300168165300290171165300200174065300220176065300290178265300300181165300290184170000220187070000180189277300570191019517422021-07-06       2012    bl uuuu     u00u1 u    #d7 a10.1111/j.1750-3841.2012.02797.x2DOI1 aCUNHA, C. R. da  aEffect of the type of emulsifying salt on microstructure and rheological properties of "requeijão cremoso" processed cheese spreads.h[electronic resource]  c2012  aThe role of different types of emulsifying salts-sodium citrate (TSC), sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP) and tetrasodium pyrophosphate (TSPP)-on microstructure and rheology of "requeijão cremoso" processed cheese was determined. The cheeses manufactured with TSC, TSPP, and STPP behaved like concentrated solutions, while the cheese manufactured with SHMP exhibited weak gel behavior and the lowest values for the phase angle (G"/G'). This means that SHMP cheese had the protein network with the largest amount of molecular interactions, which can be explained by its highest degree of fat emulsification. Rotational viscometry indicated that all the spreadable cheeses behaved like pseudoplastic fluids. The cheeses made with SHMP and TSPP presented low values for the flow behavior index, meaning that viscosity was more dependent on shear rate. Regarding the consistency index, TSPP cheese showed the highest value, which could be attributed to the combined effect of its high pH and homogeneous fat particle size distribution.  aEmulsifiers  aFood composition  aProcessed cheeses  aRheological properties  aSodium citrate  aSodium tripolyphosphate  aComposição de alimento  aPropriedade reológica  aRequeijão  aCitrato de sódio  aComposición alimentaria  aCreamy cheese  aEmulsificadores  aHexametafosfato de sódio  aPirofosfato tetrassódico  aPropiedades rheológicas  aQuesos fundidos  aSal emulsificante  aSodium hexametaphosphate  aTetrasodium pyrophosphate  aTripolifosfato de sódio1 aALCÂNTARA, M. R.1 aVIOTTO, W. H.  tJournal of Food Science, Chicagogv. 77, n. 8, 2012.