The effect of selected hydrocolloids on the physicochemical, viscoelastic, and organoleptic properties of full-fat processed cheese sauces

International Dairy Journal 2026 Open access

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Authors: Zuzana Lazárková, Tomáš Gryger, Richardos Nikolaos Salek
DOI: 10.1016/j.idairyj.2026.106555
Cited by: 1
References: 41

Abstract

The current study investigated the effects of three polysaccharide hydrocolloids [pectin (PE), agar (AG), and guar gum (GG)] at varying concentrations (0.25, 0.50, 0.75, and 1.00 % w/w) on the physicochemical, viscoelastic, and organoleptic properties of full-fat processed cheese sauces (PCS). The hydrocolloid (HC) type and concentration affected the PCS properties. The values of emulsion stability (ES) enhanced progressively with higher HC concentrations (P

Fields of Study & Subjects

Polysaccharides Composition and Applications Proteins in Food Systems Polysaccharides and Plant Cell Walls

Publication details

Journal / source
International Dairy Journal
Publisher
Elsevier BV
Volume
175
Pages
106555–106555
Publication date
12 January 2026
Language
EN