Although an available alkalinity of 15 percent may not be the most favorable for all properties of a processed cheese, it is the optimum level desired to accomplish the best overall cheese compositions. This invention relates to compositions which are particularly useful as cheese emulsifiers, processes for preparing cheese with such compositions and cheese formulations containing such compositions. In addition, the water as indicated in the foregoing formula should not necessarily be taken as representing water of crystallization since thermal gravimetric analysis indicated that the water is lost gradually when the compositions are heated to temperatures between about 80°C. in a baking oven. Slurries were 20 gms. 5,6,7 Sodium Aluminum Phosphate Compositions of Tables III and IV. However, these materials all have serious limitations as cheese emulsifiers and therefore are not used to the extent desired for cheese emulsification. E541 (i) : Acid sodium aluminium phosphate E541 (iI) : Alkaline sodium aluminium phosphate . In particular, the sodium materials which are suitable include the sodium oxides, sodium hydroxides, and the sodium orthophosphates, such as the monosodium, disodium, and the trisodiumorthophosphates, including mixtures thereof. The mixing bowl is equipped with a steam injection system for uniform heating of the cheese formulation. of H2 O with agitation. Cheese properties that are most affected by alkalinity are oil off, break and crystal formation. FDA PART 137 -- CEREAL FLOURS AND RELATED PRODUCTS. In addition, the preferred compositions are substantially amorphous, i.e., an X-ray pattern exhibits no characteristic lines of sodium aluminum phosphates and if some lines are present, they are usually those characteristic for small amounts of disodium orthophosphate, and/or trisodium orthophosphate. Oral aluminum (Al) bioavailability from drinking water has been previously estimated, but there is little information on Al bioavailability from foods. Name (generic): Sodium or Potassium Aluminum Phosphate (-AlPO4) acidic and basic forms ; basic form aka. Our success is a result of a company culture built on customer needs, along with partnerships with global manufacturers committed to the rigors and demands of the North American market. More recently, sodium aluminum phosphate compositions have been suggested as cheese emulsifiers. This mixture and 811.1 gms. Sec. y Al2 O3 . Sodium aluminum phosphate; Sodium aluminum phosphate. In the following tests, compositions of the present invention are used as cheese emulsifiers in processing cheese. of 0.5 N HCl is added. The sodium aluminum phosphate compositions impart to the cheese stocks not only emulsifying properties, i.e., preventing or minimizing oil separation from the cheese stocks especially when heated, but also such advantageous properties as exhibiting no tendency to crystallize, improving the development of melt, i.e., the ability of the cheese to melt without oil separation, so that little or no curing period is required, and exhibiting the ability to raise the pH of a cheese to the desired level for process cheese formulations which is usually between about 5.5 to about 6. Products: bakery products, processed … to about 140°C., although it is generally preferred to keep the temperature below about 100°C. AIC is a Westborough, MA based ISO Certified sales and marketing company serving the food, pharmaceutical, nutritional, personal care, biotech, and industrial markets of North America since 1972. The objective was to further test this hypothesis. 7785-88-8. It appears as a white powder, and has two forms, an acid form used in baking powder, and an alkaline form used as an emulsifier in processed cheese. (%), __________________________________________________________________________, Cheese Properties Emulsifier Alkalinity Oil Off Break Crystal Formation, Analysis on an Anhydrous Molar Basis Sodium Aluminum Na, SALP Lot Procedure Available Alkalinity, Emulsifier System Cheese Properties Anhyd.% Melt Oil Penetr. So thanks to Modernist Cuisine and a couple of other influences I found out about using sodium citrate in my cheese sauces to chelate the calcium ions and prevent the water/fat emulsion from breaking.. Origin: Synthetically produced from aluminium, phosphoric acid and sodium hydroxide. Emulsifier System Cheese Properties Anhyd.% Melt Oil Penetr. The melt spread value for each disc was the average of three measurements of diameter made at equal intervals of rotation. The reaction is usually exothermic and the temperature, depending upon the amount of water used, if any, reactants used and the like, can reach as high as about 70°C. 3,4 The total of 2.5% by weight of Kasal-9 and 0.5% by weight of trisodium phosphate. Aluminum bioavailability from tea infusion. Atomic Weights of the Elements 2011 (pdf), EVALUATION OF CERTAIN FOOD ADDITIVES AND CONTAMINANTS. 3 A commercial cheese emulsifier of Monsanto Company which contains disodium phosphate and sodium metaphosphate. A precision penetrometer equipped with a needle probe was used to measure the penetration of a stack of cheese slices. Nos. Ease of separating the slices was rated on a 0-3 scale. z H2 O. wherein x is a number higher than 15 up to and inclusive of 24, y is a number between 1.0 and 3.9 inclusive, and z is a number between 0 and 50 inclusive. of 80 percent H3 P04 and then diluted with 785 gms. A sodium aluminum phosphate composition having an empirical formula x Na, 426/582, 426/654, 516/905, 252/351, 423/306, 426/186, 426/227, 426/582, 426/654. of 80 percent H3 PO4 are simultaneously added to 1570 gms. Using these procedures various lots of the sodium aluminum phosphate compositions indicated in Table III were prepared and their available alkalinities determined and compared with a commercial sodium aluminum phosphate composition and an analogous sodium aluminum phosphate composition prepared in the laboratory as shown in Table IV. The concentration should be adjusted by adding water so that the final weight of the resulting mass is 70.0 grams and has a pH of 5.8 at 70±4°C. The degree of oil separation upon heating the cheese discs was observed and reported on the basis of numerical scale. FDA PART 182 -- SUBSTANCES GENERALLY RECOGNIZED AS SAFE. A total of 212.1 gms. Acidity regulator, emulsifier used in baked goods, cheese products, confectionary, mince meat, frozen fish, stews. of 80 percent H3 PO4 to 785 gms. Yokel RA, Hicks CL, Florence RL.Aluminum bioavailability from basic sodium aluminum phosphate, an approved food additive emulsifying agent, incorporated in cheese.Food Chem Toxicol. Any cheese stock, in general, is suitable for use and can be natural cheese, such as American, Swiss, Brick, Cheddar, Limburger, Gouda, Edam, Camembert, Gruyere, Blue, Muenster, and the like, as well as cheese foods and cheese spreads including the imitation cheese spreads which usually contain certain vegetable gums. Furthermore, it has been found to be extremely difficult to obtain sodium aluminum phosphates that have reproducible available alkalinities in the heretofore known ratios of materials used to form these known sodium aluminum phosphate compositions. The pH is maintained at 5.8 for 30 minutes by adding 0.5 N HCl as necessary. of cheese blended into 10 gms. You can get inexpensive sodium aluminum phosphate with discounted price from the most reputable wholesalers. Many phosphate materials are known as cheese emulsifiers for process cheese, such as disodium orthophosphate, trisodium orthophosphate, sodium hexametaphosphate, and the like. The pan of cheese discs was heated over boiling water for 4 minutes. As can be appreciated, therefore, the process cheese formulation having incorporated therein the cheese emulsifiers of the present invention are superior cheese formulations for many and various reasons. and about 500°C. Sodium Aluminium Phosphate, also called SALP, E541, CAS no.10305-76-7, a family of sodium salts of aluminium phosphate, white powder. To keep temperatures uniform each cheese was taken from the refrigerator just before testing. Function & Characteristics: The acid form is used in baking powder for slow baking processes at low temperature; the alkaline form is used as an emulsifier in processed cheese. While maintaining the temperature at 70±4°C., about 35 ml. The new sodium aluminum phosphate compositions have, for use as cheese emulsifiers, the recognized advantages as previously described and, in addition provide both optimum available alkalinity and in most cases the reproducibility necessary to maintain consistent available alkalinities in subsequently manufactured compositions resulting in imparting useful and beneficial properties to cheese, all of which will be more fully discussed hereinafter. Sodium Aluminium Phosphate (SALP) is a Food Additives ingredient type, widely used in Cakes & Pastries and Mixes. Thirtieth Report of the Joint FAO/WHO Expert Committee on Food Additives. A sodium aluminum phosphate composition useful as a cheese emulsifier, said composition having the empirical formula: 2. E541 (ii) - Sodium aluminium phosphate, basic: Synthetically produced from aluminium, phosphoric acid and sodium hydroxide. From Tables I and II above it becomes clear that a cheese emulsifier that can provide an available alkalinity of about 15 percent to 16 percent is particularly desirable for the cheese industry. Illustrative of such compositions are U.S. Pat. The time, slurry temperature, pH and ml. For the food industry, it is synthetically produced. Then the pan was removed from the oven to the bench top to cool. The sodium aluminum phosphate compositions of the present invention will provide an available alkalinity of about 15 percent which is of particular importance to cheese manufacturers. 3,4 The total of 2.5% by weight of Kasal-9 and 0.5% by weight of trisodium phosphate. of water. Illustrative of the significance of such available alkalinity is Table I below wherein various commercial cheese emulsifiers, their concentrations upon use in cheese and the available alkalinities are shown for commercial cheese manufacturing operations. ... Used as a leavening agent in baked goods, an emulsifier in processed cheese, a curing salt in processed meat, an additive in milk substitutes, and a medication; [HSDB] Comments. aluminum phosphate is found in thousands of food products. It is to be understood that variations and modifications thereof may be made by those skilled in the art without departing from the spirit and scope of the invention. Table VII shows figures obtained using an additional hold time of 20 minutes at 80°C. Sodium aluminum phosphate. of 50 percent NaOH. FDA/DG SANTE Petitions, Reviews, Notices: Odor and/or flavor descriptions from others (if found). 11.5 H2 O 2 A commercial cheese emulsifier of Monsanto Company which contains trisodium phosphate and sodium metaphosphate. 1 A commercial cheese emulsifier of the Stauffer Chemical Company which contains a sodium aluminum phosphate of empirical formula 14.69 Na2 O . for processed cheese. The pan of cheese discs was heated 5 minutes at 350°F. Furthermore, it has been found that many of these sodium aluminum phosphate compositions formed at the ratios of materials necessary for those of the present invention are surprisingly more reproducible. The preferred procedure for preparing the sodium aluminum phosphate compositions of the present invention is to react phosphoric acid with hydrated alumina and subsequently react the resulting mass with sodium hydroxide or sodium carbonate. & Terms of Use. Privacy Policy An average value from the following two tests were recorded. wherein x is a number higher than 15 up to and inclusive of 24, y is a number between 1.0 and 3.9 inclusive, and z is a number between 0 and 50 inclusive. The term "available alkalinity" as used herein means the alkalinity available from sodium aluminum phosphate compositions as determined by test procedures that simulate actual cheese emulsification conditions. A value of 3.0 indicates no oil separation while 0 represents considerable oil-off. North American supplier for globally sourced ingredients. For example, sodium phosphates are often used as emulsifiers (as in processed cheese), thickening agents, and leavening agents for baked goods. Sec. Classification of the substance or mixture, GHS Classification in accordance with 29 CFR 1910 (OSHA HCS), GHS Label elements, including precautionary statements. Unfortunately, these known sodium aluminum phosphate compositions do not provide the optimum level of available alkalinity that a cheese manufacturer might desire in his cheese manufacturing operations. Consumption of ∼1 g cheese containing 1.5% or 3% basic SALP resulted in oral Al bioavailability (F) of ∼0.1% and 0.3%, respectively, and time to maximum serum 26 Al concentration ( T max ) of 8–9 h. The rate of steam injection is adjusted so that the final cheese temperature is about 75°-80°C. The sodium aluminum phosphate compositions of the present invention can be characterized by the following empirical formula x Na2 O . For example, disodium orthophosphate is generally satisfactory as a cheese emulsifier below about 2.1 percent (based on the total weight of the cheese) but when used in greater amounts, crystals of disodium orthophosphate usually form which is, of course, highly objectionable. Sodium Aluminum Phosphate E541 is a slow/heat reactive leavening acid. The resulting cheese formulations were evaluated for the following properties: pH, melting spread, oil-off, penetration, grain and slice separation. 5,7,8 Sodium Aluminum Phosphate Compositions of Tables III and IV. Furthermore, a highly unexpected and surprising characteristic of many of the sodium aluminum phosphate compositions of this invention is that they can be readily reproduced so that subsequently manufactured compositions vary only slightly from previous compositions in their available alkalinity. in diameter were cut with a cork borer and were placed in a double boiler or bun pan to be melted. Iii and IV basis of numerical scale and ml refrigerator just before testing aluminium concentration in following... Form is also known as albite feldspar about 15.5±1 percent is the level desired by such! Following dietary administration of two sodium aluminium phosphate is used primarily as an emulsifier in following. 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