Abstract:

The {4,2} simplex lattice method was used to optimize mixed emulsifying salts of trisodium citrate, disodium
hydrogen phosphate, sodium tripolyphosphate and tetrasodium pyrophosphate in processed cheese spreads, and the
relationship between product properties and mixed factors was discussed. The results indicated that the ingredient proportion
of trisodium citrate, disodium hydrogen phosphate, sodium tripolyphosphate and tetrasodium pyrophosphate in mixed
emulsifying salts was 1:2:0:0, and the total amount of mixed emulsifying salts was 3.0%. Under the optimal conditions, the
viscosity of the resulting product reached the lowest level, but the soluble nitrogen and pH revealed the highest level.

Key words: processed cheese spread, emulsifying salt (ES), simplex lattice method, viscosity, soluble nitrogen, pH