High-Temperature-Short-Time Sterilized Evaporated Milk. IV. The Retardation of Gelation with Condensed Phosphates, Manganous Ions, Polyhydric Compounds, and Phosphatides

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Abstract
Increase in the storage lives of 3-1 and 2-1 concentrates were observed when 0.05 g sodium polyphosphate/100g milk (containing an average of 4.8 P atoms per chain) was added; similar increases were noted with the same concentration of MnSO4. Incorporation of 2-1 concentrates of 9.6 g/100 g product of lactose, sucrose, dextrose or sorbitol effected a twofold increase in storage life. Added phosphatides stabilize sterile milk concentrates against heat- and storage coagulation. Antigelation activity increased with increasing concentration and chain length of the polyphosphates. Cyclic tetrametaphosphate and adenosine triphosphate were quite effective. Orthophosphates promoted gelation. The existence of two kinds of micellar structures is postulated - one active in gelation and the other in heat coagulation.