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Textural properties of a model aqueous phase in low fat products. Part 2: Alginate/caseinate blends and three‐component systems
Author(s) -
Roberts Simon A.,
Kasapis Stefan,
De Santos López Inés
Publication year - 2000
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2000.00331.x
Subject(s) - ternary operation , phase (matter) , starch , counterion , chemical engineering , sodium caseinate , texture (cosmology) , calcium alginate , aqueous solution , chemistry , component (thermodynamics) , materials science , calcium , chromatography , ion , food science , organic chemistry , thermodynamics , computer science , engineering , image (mathematics) , physics , artificial intelligence , programming language
Summary The second paper in this series completes the investigation of the textural properties of alginate, starch and caseinate preparations. Thus mixtures of alginate and caseinate show liquid‐like properties up to 200 p.p.m. Ca 2+ . At higher levels of the counterion, alginate gels form a continuous matrix which supports the liquid‐like caseinate inclusions. Caseinate acts mainly as a sequestrant for calcium ions. In the absence of added counterions, the ternary system is characterized by a weak starchy network which supports the liquid alginate and caseinate phases. Addition of Ca 2+ produces a plethora of textures governed mainly by the alginate phase and the sequestering influence of caseinate. Intelligent manipulation of polymeric composition and levels of calcium resulted in binary systems of caseinate/starch, alginate/starch and caseinate/alginate capable of reproducing the texture of ternary mixtures, thus offering attractive alternatives to the commercial aqueous phases. In conclusion, it is demonstrated that basic understanding of ingredients and their properties in mixtures leads to purposeful formulation of products.