SAURE NATRIUMPOLYPHOSPHATE, VERFAHREN ZU IHRER HERSTELLUNG UND IHRE VERWENDUNG ZUR HERSTELLUNG VON KAESE

摘要

The invention concerns the use of acid sodium polyphosphates and Maddrell's salt in the manufacture of natural cheese, cheese spreads and cheese preparations, the polyphosphates having a P2O5 content of 73 - 77 % by wt., an Na2O content of 20 - 25 % by wt., a water content of 2 - 3 % by wt. and a mean degree of linear condensation of 8 - 20. Preferred are long-chain polyphosphates (catena compounds), which may optionally be cross-linked and which contain less than 2 % by wt. of sodium metaphosphates (tri- and tetraphosphates).