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Tara gum–bovine sodium caseinate acid gels: Stabilisation of W/W emulsions
Author(s) -
Hidalgo Ma. Eugenia,
Ingrassia Romina,
Nielsen Nadia Sol,
Porfiri Ma. Cecilia,
TapiaMaruri Daniel,
Risso Patricia Hilda
Publication year - 2020
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12693
Subject(s) - sodium caseinate , rheology , emulsion , texture (cosmology) , aqueous solution , chemistry , chemical engineering , chromatography , sodium , aqueous two phase system , microstructure , phase (matter) , whey protein isolate , materials science , organic chemistry , whey protein , composite material , image (mathematics) , artificial intelligence , computer science , engineering , crystallography
Microstructural, rheological, and textural behaviour of tara gum–bovine sodium caseinate aqueous mixtures and their acid gels were evaluated. Acid gels with different microstructures and texture were obtained. These results can be related to a competition between the protein acid gelation process and the segregative phase separation. Depending on the concentration ratio of both biopolymers, a continuous protein gel network or a water‐in‐water emulsion stabilised by acid gelation was observed. These findings may be used to address the development of new food‐grade gels with different textures and also for the obtention of protein microgels to encapsulate hydrophilic compounds.