Aluminum, in Sodium Aluminum Phosphate (SALP) form, is used for making the cheese smooth and uniform so that it is spreadable or able to be smoothed out into individually wrapped slices. Emulsifier System Cheese Properties Anhyd.% Melt Oil Penetr. While the invention has been described herein with regard to certain specific embodiments, it is not so limited. AIC is a Westborough, MA based ISO Certified sales and marketing company serving the food, pharmaceutical, nutritional, personal care, biotech, and industrial markets of North America since 1972. of Al 2 03.3 H2 0 is dissolved in 811.1 gms. The reaction is usually exothermic and the temperature, depending upon the amount of water used, if any, reactants used and the like, can reach as high as about 70°C. In addition, the cheese emulsifiers of the present invention impart to pre-cut sliced process cheese formulations the distinct and important advantage of permitting better and easier separation of the slices which is often, in the case of such cheese, the deciding factor in the consumers preference. Atomic Weights of the Elements 2011 (pdf), EVALUATION OF CERTAIN FOOD ADDITIVES AND CONTAMINANTS. The melt spread was measured the same as in the oven method. y Al2 O3 . & Terms of Use. ... Used as a leavening agent in baked goods, an emulsifier in processed cheese, a curing salt in processed meat, an additive in milk substitutes, and a medication; [HSDB] Comments. The resulting slurry is then homogenized and spray dried. It is used by potters as a glazing and strengthening agent. Toxicity and aluminium concentration in bone following dietary administration of two sodium aluminium phosphate formulations in rats. Consumption of ∼1 g cheese containing 1.5% or 3% basic SALP resulted in oral Al bioavailability (F) of ∼0.1% and 0.3%, respectively, and time to maximum serum 26 Al concentration ( T max ) of 8–9 h. Sec. The sodium aluminum phosphate compositions of the present invention can be characterized by the following empirical formula x Na2 O . The preferred procedure for preparing the sodium aluminum phosphate compositions of the present invention is to react phosphoric acid with hydrated alumina and subsequently react the resulting mass with sodium hydroxide or sodium carbonate. 7785-88-8. As discussed hereinafter it has been found that the optimum available alkalinity for many cheese manufacturing procedures is at about 15 percent. Compositions of the present invention can be prepared in many different ways, however a preferred method for producing the compositions, in general, comprises reacting a sodium material, an aluminum containing material, and a phosphorus containing material. This mixture and 811.1 gms. and there is usually no clearly defined break such as would be present in the case of free water or a crystalline hydrate. The "available alkalinity" (expressed as percent) can be obtained from the following equation: ##EQU1##. of 50 percent NaOH. The The is mixed for about five minutes at this temperature. Discs of cheese, 22 mm. Available Concentration Alkalinity Emulsifier (% wt.) Then the pan was removed from the heat to the bench top to cool. Sec. In addition, the preferred compositions are substantially amorphous, i.e., an X-ray pattern exhibits no characteristic lines of sodium aluminum phosphates and if some lines are present, they are usually those characteristic for small amounts of disodium orthophosphate, and/or trisodium orthophosphate. Formula. A total of 212.1 gms. The melt spread value for each disc was the average of three measurements of diameter made at equal intervals of rotation. Major Category. Sodium aluminum phosphate; Sodium aluminum phosphate. Sec. The time, slurry temperature, pH and ml. The new sodium aluminum phosphate compositions have, for use as cheese emulsifiers, the recognized advantages as previously described and, in addition provide both optimum available alkalinity and in most cases the reproducibility necessary to maintain consistent available alkalinities in subsequently manufactured compositions resulting in imparting useful and beneficial properties to cheese, all of which will be more fully discussed hereinafter. 6,7,8 Sodium Aluminum Phosphate Compositions of Tables III and IV. 133.173 Pasteurized process cheese food. and about 500°C. The pH is maintained at 5.8 for 30 minutes by adding 0.5 N HCl as necessary. The pan of cheese discs was heated 5 minutes at 350°F. Slice Emulsifier Used pH Spread Off Value Separation, Emulsifier System Cheese Properties Anhyd.% Melt Oil Penetr. It appears as a white powder, and has two forms, an acid form used in baking powder, and an alkaline form used as an emulsifier in processed cheese. National Institute of Allergy and Infectious Diseases: FDA Substances Added to Food (formerly EAFUS): FDA Indirect Additives used in Food Contact Substances. 2. In some cases it is advantageous to incorporate the cheese emulsifier of the present invention in the cheese stock and/or cheese stock blends while the cheese is being prepared in its curd form before drying, although, in general, it is preferred to blend the emulsifier with the cheese stock and/or cheese stock blends after the cheese has been prepared and cured to a suitable degree. Emulsifying agent esp. Sodium phosphate can be found in fast food, deli meat, processed meat, canned tuna, baked goods, and other manufactured foods. Furthermore, it has been found that many of these sodium aluminum phosphate compositions formed at the ratios of materials necessary for those of the present invention are surprisingly more reproducible. The pan of cheese discs was heated over boiling water for 4 minutes. of water and 1006.4 gms. The term "available alkalinity" as used herein means the alkalinity available from sodium aluminum phosphate compositions as determined by test procedures that simulate actual cheese emulsification conditions. Sodium aluminum silicate is a naturally occurring acid salt. Tables V through VII show the characteristics of cheese formulations prepared with the sodium phosphate compositions of this invention as emulsifiers at the indicated concentrations in comparison with other cheese emulsifiers. Slurries were 20 gms. In general, the cheese formulations can be prepared by admixing the cheese stocks and/or cheese stock blends with emulsifiers in such a manner as to thoroughly blend the additives. An average value from the following two tests were recorded. In general, the reactants are admixed in any order and, if necessary, water is added in sufficient amounts to provide a suitable reaction medium with the reaction preferably conducted under agitation. A total of 212.1 gms. In addition, the water as indicated in the foregoing formula should not necessarily be taken as representing water of crystallization since thermal gravimetric analysis indicated that the water is lost gradually when the compositions are heated to temperatures between about 80°C. For example, sodium phosphates are often used as emulsifiers (as in processed cheese), thickening agents, and leavening agents for baked goods. of water (at 80°-90°C.) 5,7,8 Sodium Aluminum Phosphate Compositions of Tables III and IV. Then the pan was removed from the oven to the bench top to cool. Slow acting acid for chemical leavening of bakery products, phosphoric acid aluminum sodium salt (1:?:? However, they were included in a toxicological monograph on aluminium published in 1977 (see Annex I, Ref. It is valued as a Baking Powder Acids. Classification of the substance or mixture, GHS Classification in accordance with 29 CFR 1910 (OSHA HCS), GHS Label elements, including precautionary statements. 3 A commercial cheese emulsifier of Monsanto Company which contains disodium phosphate and sodium metaphosphate. 3,4 The total of 2.5% by weight of Kasal-9 and 0.5% by weight of trisodium phosphate. Unfortunately, these known sodium aluminum phosphate compositions do not provide the optimum level of available alkalinity that a cheese manufacturer might desire in his cheese manufacturing operations. As can be readily observed from Table IV, the sodium aluminum phosphate compositions of the present invention have significantly more reproducible available alkalinities than the commercial sodium aluminum phosphate composition and the analogous laboratory prepared sodium aluminum phosphate composition which are outside of the scope of the present invention. The pan was covered with plastic during preparation of the discs to keep the cheese from drying. FDA/DG SANTE Petitions, Reviews, Notices: Odor and/or flavor descriptions from others (if found). 8 P2 O5 . In particular, the sodium materials which are suitable include the sodium oxides, sodium hydroxides, and the sodium orthophosphates, such as the monosodium, disodium, and the trisodiumorthophosphates, including mixtures thereof. of 0.5 N HCl is added. Hot cheese melts are poured into Teflon-lined trays, covered with Teflon sheets, rolled out to a thickness of 1/8 inch and cooled to refrigerator temperatures. 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