IE47326B1 - Process for preventing the formation of piosonous substances in the production of processed cheese - Google Patents
Process for preventing the formation of piosonous substances in the production of processed cheeseInfo
- Publication number
- IE47326B1 IE47326B1 IE1771/78A IE177178A IE47326B1 IE 47326 B1 IE47326 B1 IE 47326B1 IE 1771/78 A IE1771/78 A IE 1771/78A IE 177178 A IE177178 A IE 177178A IE 47326 B1 IE47326 B1 IE 47326B1
- Authority
- IE
- Ireland
- Prior art keywords
- processed cheese
- cheese
- ascorbic acid
- process according
- production
- Prior art date
Links
- 235000014059 processed cheese Nutrition 0.000 title claims abstract description 39
- 238000000034 method Methods 0.000 title claims abstract description 21
- 230000015572 biosynthetic process Effects 0.000 title claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 title claims description 15
- 239000000126 substance Substances 0.000 title claims description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 32
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 17
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 17
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 15
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 231100000252 nontoxic Toxicity 0.000 claims abstract description 7
- 230000003000 nontoxic effect Effects 0.000 claims abstract description 7
- 150000001875 compounds Chemical class 0.000 claims abstract description 4
- 235000010378 sodium ascorbate Nutrition 0.000 claims description 9
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 9
- 229960005055 sodium ascorbate Drugs 0.000 claims description 9
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 9
- 239000011786 L-ascorbyl-6-palmitate Substances 0.000 claims description 5
- QAQJMLQRFWZOBN-LAUBAEHRSA-N L-ascorbyl-6-palmitate Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](O)[C@H]1OC(=O)C(O)=C1O QAQJMLQRFWZOBN-LAUBAEHRSA-N 0.000 claims description 4
- 235000010385 ascorbyl palmitate Nutrition 0.000 claims description 4
- 231100000614 poison Toxicity 0.000 claims description 4
- 230000007096 poisonous effect Effects 0.000 claims description 4
- 125000003289 ascorbyl group Chemical group [H]O[C@@]([H])(C([H])([H])O*)[C@@]1([H])OC(=O)C(O*)=C1O* 0.000 claims description 3
- 239000007858 starting material Substances 0.000 claims description 3
- 238000002844 melting Methods 0.000 claims description 2
- 230000008018 melting Effects 0.000 claims description 2
- 235000013351 cheese Nutrition 0.000 abstract description 23
- 150000004005 nitrosamines Chemical class 0.000 abstract description 11
- 150000003839 salts Chemical class 0.000 abstract description 6
- -1 ascorbyl compounds Chemical class 0.000 abstract description 4
- 240000004160 Capsicum annuum Species 0.000 abstract description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract description 3
- 241001237745 Salamis Species 0.000 abstract description 3
- 239000001511 capsicum annuum Substances 0.000 abstract description 3
- 235000015175 salami Nutrition 0.000 abstract description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 abstract description 2
- 235000008216 herbs Nutrition 0.000 abstract description 2
- 235000009075 Cucumis anguria Nutrition 0.000 abstract 1
- 240000008067 Cucumis sativus Species 0.000 abstract 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 abstract 1
- 240000002129 Malva sylvestris Species 0.000 abstract 1
- 235000006770 Malva sylvestris Nutrition 0.000 abstract 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 10
- 229910002651 NO3 Inorganic materials 0.000 description 7
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 7
- 238000011835 investigation Methods 0.000 description 6
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 6
- 150000000996 L-ascorbic acids Chemical class 0.000 description 5
- ZTHYODDOHIVTJV-UHFFFAOYSA-N Propyl gallate Chemical compound CCCOC(=O)C1=CC(O)=C(O)C(O)=C1 ZTHYODDOHIVTJV-UHFFFAOYSA-N 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 230000005764 inhibitory process Effects 0.000 description 4
- AUIKJTGFPFLMFP-UHFFFAOYSA-N n,n-di(propan-2-yl)nitrous amide Chemical compound CC(C)N(N=O)C(C)C AUIKJTGFPFLMFP-UHFFFAOYSA-N 0.000 description 4
- UMFJAHHVKNCGLG-UHFFFAOYSA-N n-Nitrosodimethylamine Chemical compound CN(C)N=O UMFJAHHVKNCGLG-UHFFFAOYSA-N 0.000 description 4
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 4
- YMWUJEATGCHHMB-UHFFFAOYSA-N Dichloromethane Chemical compound ClCCl YMWUJEATGCHHMB-UHFFFAOYSA-N 0.000 description 3
- WNYADZVDBIBLJJ-UHFFFAOYSA-N N-Nitrosopyrrolidine Chemical compound O=NN1CCCC1 WNYADZVDBIBLJJ-UHFFFAOYSA-N 0.000 description 3
- RWRDLPDLKQPQOW-UHFFFAOYSA-N Pyrrolidine Chemical compound C1CCNC1 RWRDLPDLKQPQOW-UHFFFAOYSA-N 0.000 description 3
- 230000004927 fusion Effects 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 238000007034 nitrosation reaction Methods 0.000 description 3
- 235000013580 sausages Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 229910001868 water Inorganic materials 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- YGJHZCLPZAZIHH-UHFFFAOYSA-N N-Nitrosodi-n-butylamine Chemical compound CCCCN(N=O)CCCC YGJHZCLPZAZIHH-UHFFFAOYSA-N 0.000 description 2
- WBNQDOYYEUMPFS-UHFFFAOYSA-N N-nitrosodiethylamine Chemical compound CCN(CC)N=O WBNQDOYYEUMPFS-UHFFFAOYSA-N 0.000 description 2
- 229910019142 PO4 Inorganic materials 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 229940072107 ascorbate Drugs 0.000 description 2
- 235000015244 frankfurter Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 150000002823 nitrates Chemical class 0.000 description 2
- 230000009935 nitrosation Effects 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 235000010388 propyl gallate Nutrition 0.000 description 2
- 239000000473 propyl gallate Substances 0.000 description 2
- 229940075579 propyl gallate Drugs 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 description 2
- 235000010288 sodium nitrite Nutrition 0.000 description 2
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 2
- QAQJMLQRFWZOBN-UHFFFAOYSA-N 2-(3,4-dihydroxy-5-oxo-2,5-dihydrofuran-2-yl)-2-hydroxyethyl hexadecanoate Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(O)C1OC(=O)C(O)=C1O QAQJMLQRFWZOBN-UHFFFAOYSA-N 0.000 description 1
- 241000193155 Clostridium botulinum Species 0.000 description 1
- MIJPAVRNWPDMOR-ZAFYKAAXSA-N L-ascorbic acid 2-phosphate Chemical compound OC[C@H](O)[C@H]1OC(=O)C(OP(O)(O)=O)=C1O MIJPAVRNWPDMOR-ZAFYKAAXSA-N 0.000 description 1
- 235000000072 L-ascorbyl-6-palmitate Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- YLKFDHTUAUWZPQ-UHFFFAOYSA-N N-Nitrosodi-n-propylamine Chemical compound CCCN(N=O)CCC YLKFDHTUAUWZPQ-UHFFFAOYSA-N 0.000 description 1
- UWSDONTXWQOZFN-UHFFFAOYSA-N N-nitrosopiperidine Chemical compound O=NN1CCCCC1 UWSDONTXWQOZFN-UHFFFAOYSA-N 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 229920000388 Polyphosphate Polymers 0.000 description 1
- 239000004260 Potassium ascorbate Substances 0.000 description 1
- DWKSHXDVQRZSII-SUMWQHHRSA-N [(2s)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethyl] dodecanoate Chemical compound CCCCCCCCCCCC(=O)OC[C@H](O)[C@H]1OC(=O)C(O)=C1O DWKSHXDVQRZSII-SUMWQHHRSA-N 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 125000004177 diethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 229940026231 erythorbate Drugs 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- IPCSVZSSVZVIGE-UHFFFAOYSA-N n-hexadecanoic acid Natural products CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 1
- 150000002826 nitrites Chemical class 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- HWGNBUXHKFFFIH-UHFFFAOYSA-I pentasodium;[oxido(phosphonatooxy)phosphoryl] phosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O HWGNBUXHKFFFIH-UHFFFAOYSA-I 0.000 description 1
- 239000001205 polyphosphate Substances 0.000 description 1
- 235000011176 polyphosphates Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 229960003975 potassium Drugs 0.000 description 1
- 235000019275 potassium ascorbate Nutrition 0.000 description 1
- 229940017794 potassium ascorbate Drugs 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 235000010333 potassium nitrate Nutrition 0.000 description 1
- 239000004323 potassium nitrate Substances 0.000 description 1
- FGIUAXJPYTZDNR-UHFFFAOYSA-N potassium nitrate Inorganic materials [K+].[O-][N+]([O-])=O FGIUAXJPYTZDNR-UHFFFAOYSA-N 0.000 description 1
- CONVKSGEGAVTMB-RXSVEWSESA-M potassium-L-ascorbate Chemical compound [K+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] CONVKSGEGAVTMB-RXSVEWSESA-M 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 235000010352 sodium erythorbate Nutrition 0.000 description 1
- 239000004320 sodium erythorbate Substances 0.000 description 1
- 235000010344 sodium nitrate Nutrition 0.000 description 1
- 239000004317 sodium nitrate Substances 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 229910052938 sodium sulfate Inorganic materials 0.000 description 1
- 235000011152 sodium sulphate Nutrition 0.000 description 1
- 235000019832 sodium triphosphate Nutrition 0.000 description 1
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 description 1
- 229910021653 sulphate ion Inorganic materials 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
- A23C19/082—Adding substances to the curd before or during melting; Melting salts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/097—Preservation
- A23C19/10—Addition of preservatives
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
In a process for preventing the formation of nitrosamines in processed cheese, ascorbic acid or at least one of its non-toxic derivatives (e.g. salts, ascorbyl compounds) or mixtures of these compounds is added to processed cheese, preferably in amount 50- 2500 ppm. The process is especially suitable for cheeses containing ham, salami, herbs, paprika, gherkins and mushrooms.
Description
The present invention is concerned with a process for preventing the formation of poisonous substances in the production of processed cheese.
It is known that when nitrate j s added to a foodstuff, upon heating this foodstuff acain, nitrosamines can be formed, these being harmful substances.
Furthermore, it is known that ascorbic acid inhibits the cancerogenic action of nitrosamine (cf.
S.S. Mirvish et al.. Nature, 250, 684/1974; A. Cardesa et al., Proceedings of the Society for Experimental Biology and Medicine, 145, 124-128/1974; and S.S. Mirvish, Science, 177, 4043/1972). T.Y. Fan and S.R. Tannenbaum have reported (Journal of Food Science, 36, 1067/1973) their investigations regarding the inhibition of nitrosation reactions. From these investigations, it appears that nitrite in foodstuffs, especially in milk, is bound in complex form and is not available for the nitrosation of amines. In Journal of Food Science, 38, 1084/1973,
W. Fiddler et al. describe the use of sodium ascorbate or erythorbate for the inhibition of the formation of N-nitrosodimethylamine in Frankfurter sausages. From these investigations, it appears that, in the case of Frankfurter sausages which contain 1500 ppm sodium nitrite and sodium ascorbate, the formation of dimethylnitrosamine is inhibited. In J. Agric. Food. Chem.,
Volume 24, p. 397 (1976), Nrisinha P. Sen et al. give
7 3 2 6
-3a report about the inhibition of nitrosamine formation in fried ham by propyl gallate and L-ascorbyl palmitate. On page 399, left column, last paragraph, it is, however, stated that the results obtained with sodium ascorbate are not reproducible and that the results obtained with sodium ascorbate do not differ substantially from those obtained with propyl gallate alone. Finally, J.W. Pensabene et al. (Journal of Food Science, 41, 199/1976) have given a report about the action of ascorbyl monoesters in the inhibition of nitrosopyrrolidine formation in a model system. These authors used sodium ascorbate, together with an ascorbyl ester, and were able to show that, with the use of both kinds of compounds, nitrosation of pyrrolidine can be reduced. Most of these investigations took place in order to make harmless the nitrite added to foodstuffs, nitrite being added to foodstuffs because of its inhibitory action against Clostridium botulinum.
The processed cheese industry generally has nothing to do with nitrates since neither nitrates nor nitrites are used in the production of processed cheese. However, in the production of processed cheese, indirect contact with nitrate is possible. There are types of cheese which are especially produced in Holland which have a certain addition of nitrate. If such a cheese is converted into processed cheese, then harmful substances could possibly be produced. Furthermore,
-4processed cheese is frequently produced with the addition of ham. The ham can have been treated with a nitrate pickling salt. Here, too, in the ease of remelting, harmful substances, especially nitrosamines, could arise.
Furthermore, salami-processed cheese compositions are prepared. Insofar as the meat of the salami sausage has been treated with nitrate pickling salt, the same situation is present as in the case of ham.
However, it has hitherto not been possible to detect nitrosamines in the cheese. Furthermore, it is not known that cheese contains nitrosamines or that nitrosamines are formed in the course of storage.
I have carried out extensive investigations and have, surprisingly, found that in certain types of processed cheese or upon heating meat together with cheese, for example in the production of ham toast, small amounts of nitrosamines can be detected in the cheese. Surprisingly, I have also found that diethyland diisopropylnitrosamine can be present in small amounts in herb-containing processed cheeses.
Thus, it is an object of the present invention to provide a processed cheese product which is less harmful for the human body than the known processed cheese products. According to the present invention, the known processed cheese products are to be improved.
-5Surprisingly, I have found that poisonous substances, especially various nitrosamines, occur in the processed cheese and that the formation of nitrosamines can be inhibited by the addition of ascorbic acid.
Thus, according to the present invention, there is provided a process for preventing the formation of poisonous substances in the production of processed cheese, wherein ascorbic acid or at least one of its non-toxic derivatives or mixtures of these compounds is added to processed cheese.
Hie process according to the present invention can make use of all kinds of ascorbic acid with foodstuff quality and/or of derivatives thereof with foodstuff quality. Examples of ascorbic acid derivatives which can be used include ascorbyl palmitate, which is also called ascorbic acid palmitic acid ester, ascorbyl diacetate and sodium ascorbate, other ascorbic acid derivatives which can be used include ascorbyl laurate, potassium ascorbate, potassium aseorbyl-2-sulphate and
2o magnesium ascorbyl-2-phosphate. Ir. principle, the process according to the present invention can make use of all non-toxic, known ascorbic acid derivatives which are also used for other purposes in the foodstuff industry.
The ascorbic acid or its derivatives can be enployed in the process according to the present invention in amounts of from 50 to 2500 ppm, preferably in amounts of from 100 to 1000 ppm and more preferably in amounts of from 100 to 500 ppm. Usually, it is preferred to use amounts of 250 or 500 ppm since, with these amounts, the desired results can be obtained.
An amount of ascorbic acid compound 500 ppm lies approximately in the concentration range which is already permitted in the Federal Republic of Germany for the production of cheese (appendix 3(to paragraph 23, section 1) No.2 of the Cheese Regulations^ in the production of carotine emulsions. The addition of the ascorbic acid or of its derivatives to the processed cheese can take place at any time during the processet cheese production.
It is preferred to admix the ascorbic acid or its derivatives with additives for the processed cheese. The reaction mix15 ture is then melted in known manner to produce the processed cheese. All process conditions are, in the case of the process according to the present invention, such as are usual in the production of processed cheese. Therefore, the process according to the present invention can also make use of any kind of starting materials for the production of the processed cheese.
It is also possible to homogenise finely ground crude cheese with fusion salt and the other conventional additive substances,to melt and then, so long as the
7 3 2 6
-7processed cheese is still molten, to add thereto the ascorbic aeid or ascorbic acid derivative. It is only necessary to ensure that the ascorbic acid or ascorbic acid derivative is well and uniformly distributed in the processed cheese.
The process according to the present invention is especially suitable for the production of processed cheese which, in addition to the cheese components, contains other nutriments, for example herbs, paprika,
Iq pickled gurkins, meat products and the like. The process according to the present invention is, for exanple, especially suitable for the production of ham-containing or salami-containing kinds of processed cheese. Furthermore, it can be used for the production of herb cheese, paprika cheese, mushroom cheese and other kinds of processed cheese.
In processed cheese compositions containing meat products, in 3 out of 24 cases, nitrosamines (in each case 10 to 73 ppb) could be ascertained. In particular, ,0 diethylnitrosamine and diisopropylnitrosamine were detected. Furthermore, I have, surprisingly, found that a herbal processed cheese contains nitrosamine: it was possible to detect 20 to 24 ppb diethylnitrosamine and dipropylnitrosamine. In 4 processed cheese coirpositions 5 produced from nitrate-containing cheese, 72 to 115 ppb diisopropylnitrosamine could be detected.
The following Exanples are given for the purpose of illustrating the present invention:47326
Examples 1 to 9
Experimental procedure
The starting material used was a mixture of:
Chester (50% fat in dry mass) 63.3% by weight butter 3.3% II milk powder 5.3% tl water 26.0% u fusion salt P 60 2.1% II
(Fusion salt P 60 is a polyphosphate mixture with a 10 maximum water content of 1%, a total phosphate content of 61.0 + 0.5% by weight, a maximum sodium monophosphate content of 1.0% by weight, a maximum sodium diphosphate content of 7.5% by weight, a maximum sodium triphosphate content of 16.0% by weight, a higher sodium phosphate content of at least 37.5%, all phosphate contents being calculated at P2O5' an<^ a PH 8.2+0.3 in 1% solution).
To the ingredients, which were nitrite-free, were added varying amounts of sodium nitrite and of sodium ascorbate or ascorbyl palmitate, the resulting mixture then being melted in a closed stirrer vessel for 10 minutes at 90°C.
The processed cheese samples thus obtained were homogenised with water, sodium chloride and potassium carbonate and also with a known amount of diisopropylnitrosamine (in order to enable a control of the recovery) and vacuum distilled. After saturation with sodium chloride, the distillate was extracted with dichloromethane and, after drying over anhydrous sodium sulphate, evaporated in a Kuderna-Danish evaporator under a current of nitrogen.
Mass spectrometric investigations were carried out with a Varian CH 5 and GC 1440 in order to detect diethyl(DENA), diisopropyl- (DIPNA), dipropyl- (DPNA) and dibutylnitrosamine (DBNA), as well as nitrosopyrrolidine (NPy) and nitrosopiperidine (NPi). The following results were obtained:
s ! Example ί No. nitrite addition (ppm) ascorbate addition (PI»») nitrosamine detection 1 - - negative 2 10 - questionable (traces of DENA) 3 50 - 1 to 2 ppb DENA 4 500 - 6 ppb DENA 5 10 500 NaAsc1 negative 6 50 500 NaAsc negative 7 10 500 Asc-Palra++ negative 8 50 500 Asc-Palm negative 9 500 1500 NaAsc negative
NaAsc = sodium ascorbate ++ Asc-Palm = ascorbyl palmitate
From the above Examples, it can be seen that, in the case of melting cheese with the addition of nitrite, above 50 ppm of nitrite, ritrosaminea are detectable but that nitrosamine formation can be prevented by the addition of ascorbate. The selected concentrations of 10 and 50 ppm correspond to the residual nitrite contents which are to be found, for example, in meat products (however, in processed cheese compositions, they are considerably diluted), whereas 500 ppm in foodstuffs is already in the toxic range.
7 3 2 6
- 11 In fully ri;>ened cheese produced with the addition of nitrate (0.2 g. potassium or sodium nitrate/litre of milk), the nitrite value is usually below 1 ppm. However, if such a cheese is put on the market after 5 only 4 weeks, which is permitted by the cheese Regulations, then the nitrite concentration can be above 10 ppm. In the case of such nitrite concentrations, traces of nitrosamines can already be detected. If, on the other hand, use is made of the process according to the present invention, no nitrosamine can be detected in the processed cheese.
Claims (7)
1. A process for preventing the formation of poisonous substances in the production of processed cheese, wherein ascorbic acid or at least one of its non-toxic 5 derivatives or mixtures of these compounds is added to processed cheese.
2. Process according to claim 1, wherein sodium ascorbate or ascorbyl palmitate or ascorbyl diacetate or a mixture thereof is added to the processed cheese. Iq
3. Process according to claim 1 or 2, wherein 50 to 2500 ppm of ascorbic acid or of its non-toxic derivatives or of a mixture thereof is added to the processed cheese.
4. Process according to claim 3, wherein about j_5 500 ppm of ascorbic acid or of its non-toxic derivatives or of a mixture thereof is added to the processed cheese.
5. Process according to any of the preceding claims, wherein the ascorbic acid or non-toxic derivative there2o of is added to the starting materials for the processed cheese before melting.
6. Process according to claim 1 for producing processed cheese, substantially as hereinbefore described and exemplified. 25
7. Processed cheese, whenever produced by the process according to any of claims 1 to 6.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19772740749 DE2740749A1 (en) | 1977-09-09 | 1977-09-09 | METHOD FOR PREVENTING THE FORMATION OF TOXIC SUBSTANCES DURING THE PRODUCTION OF CHEESE |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| IE781771L IE781771L (en) | 1979-03-09 |
| IE47326B1 true IE47326B1 (en) | 1984-02-22 |
Family
ID=6018575
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IE1771/78A IE47326B1 (en) | 1977-09-09 | 1978-09-04 | Process for preventing the formation of piosonous substances in the production of processed cheese |
Country Status (9)
| Country | Link |
|---|---|
| BE (1) | BE870294A (en) |
| CH (1) | CH638661A5 (en) |
| DE (1) | DE2740749A1 (en) |
| DK (1) | DK378478A (en) |
| FR (1) | FR2402415A1 (en) |
| GB (1) | GB2003719B (en) |
| IE (1) | IE47326B1 (en) |
| IT (1) | IT1160635B (en) |
| NL (1) | NL7809196A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3262947B1 (en) * | 2015-02-26 | 2019-11-06 | Ajinomoto Co., Inc. | Cheese production method |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SE304672B (en) * | 1963-05-22 | 1968-09-30 | Tetra Pak Ab |
-
1977
- 1977-09-09 DE DE19772740749 patent/DE2740749A1/en not_active Withdrawn
-
1978
- 1978-08-28 DK DK378478A patent/DK378478A/en not_active Application Discontinuation
- 1978-09-04 GB GB7835463A patent/GB2003719B/en not_active Expired
- 1978-09-04 IE IE1771/78A patent/IE47326B1/en unknown
- 1978-09-06 IT IT69058/78A patent/IT1160635B/en active
- 1978-09-07 FR FR7825781A patent/FR2402415A1/en active Granted
- 1978-09-07 BE BE190328A patent/BE870294A/en not_active IP Right Cessation
- 1978-09-08 CH CH943178A patent/CH638661A5/en not_active IP Right Cessation
- 1978-09-08 NL NL7809196A patent/NL7809196A/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| BE870294A (en) | 1979-01-02 |
| GB2003719A (en) | 1979-03-21 |
| FR2402415A1 (en) | 1979-04-06 |
| GB2003719B (en) | 1982-03-24 |
| FR2402415B1 (en) | 1982-11-19 |
| IT7869058A0 (en) | 1978-09-06 |
| IT1160635B (en) | 1987-03-11 |
| DK378478A (en) | 1979-03-10 |
| DE2740749A1 (en) | 1979-03-22 |
| NL7809196A (en) | 1979-03-13 |
| CH638661A5 (en) | 1983-10-14 |
| IE781771L (en) | 1979-03-09 |
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