An evaluation of the effect of curdlan and scleroglucan on the functional properties of low-fat processed cheese spreads

The applicability of curdlan (CU) and scleroglucan (SC) as functional additives in the production of low-fat processed cheese spreads (PCS) was evaluated. The experimental cheeses were produced with 0.5% and 1% addition of highly pure CU and SC. Polysaccharides significantly contributed to uniform particle size distribution and an increase in diameters D[4.3] and D[3.2]. In PCS containing 1% CU or SC, dispersed phase (fat) particles were smaller than in PCS containing 0.5%. In comparison with commercially produced cheeses and control PCS, the addition of CU and SC significantly increased hardness and adhesion, and decreased spreadability and meltability by around 45%. The experimental PCS were significantly more yellow (average b* = 18.7) than the control PCS (b* = 12.4). Cheeses containing polysaccharides had a coarser and harder microstructure with numerous complexes. A sensory analysis revealed that the addition of CU and SC did not adversely affect the taste and aroma of the products, and even enhanced their cheesy flavor. The content of polysaccharide additives in low-fat PCS should not exceed 0.5%. The study demonstrated that PCS containing beta-glucans offer an excellent alternative to full-fat PCS.

Automated summary

The applicability of curdlan and scleroglucan as functional additives in low-fat processed cheese spreads was evaluated. Results showed that adding curdlan and scleroglucan improved particle distribution and hardness, but decreased spreadability and meltability. The experimental spreads had a more yellow color, without adverse effects on taste and aroma, and even enhanced the cheesy flavor.