Impact of hyaluronic acid with different molecular weights on the functional properties of processed cheese products with varying moisture levels

• Hyaluronic acid (HA) can be used to manufacture processed cheese products (PCP). • Emulsifying salt can be removed from the formulation. • Use of HA increases moisture levels in PCP. • HA alters the PCP functionality. • Functionality can be controlled by using different molecular weight HA. Hyaluronic acid (HA) binds moisture, and as the molecular weight (MW) of HA increases, the moisture binding capacity increases, which affects the functionality of the products. This study investigated the effect of HA with different MWs on the functionality of process cheese products (PCPs) at varying moisture levels. The aim was to assess HA as a natural alternative to chemical additives and determine its potential to enhance moisture retention due to its high water-binding capacity. Treatment PCPs with 0.15% HA (8kDa, 320kDa, 980kDa, and 2550kDa MW) were formulated at target moisture levels of 51%, 54%, 57%, and 60%, replacing emulsifying salt (ES). The control sample contained ES but no HA. PCPs were analyzed for the unmelted and melted properties. Results showed that substituting ES with HA enabled PCP manufacturing at various moisture levels. Moisture and HA significantly impacted PCPs’ unmelted and melted properties compared to the control. As the moisture increased, there was a decrease in hardness and an increase in melting characteristics. As the MW of HA increased, the water binding capacity increased, leading to PCP formation. HA addition in PCP significantly restricted the melting properties and increased hardness, which depended on the MW of HA. PCP manufacturing at 60% moisture, using ES, was not possible, but with HA, it was possible to manufacture PCP with a firmer product and restricted melt. Hence, HA can replace ES where PCP with higher moisture is required, along with the functional benefits of the firmer product and restricted melt.