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Properties of Mixed and Filled‐type Dairy Gels
Author(s) -
AGUILERA JOSE MIGUEL,
KESSLER HEINZGERHARD
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb05957.x
Subject(s) - syneresis , globules of fat , whey protein , skimmed milk , chemistry , food science , mixing (physics) , membrane , whey protein isolate , chemical engineering , emulsion , porosity , milk fat , chromatography , biochemistry , organic chemistry , physics , quantum mechanics , engineering , linseed oil
Skim milk powder (SMP), a whey protein concentrate (WPC) and fat globules with modified membranes were used for the fabrication of mixed and filled dairy gels. Firmness and syneresis of pure gels varied broadly with pH and total solids (TS). Mixing SMP and WPC at 10% TS showed synergistic effects on gel firmness, particularly for 50:50 blends, and addition of fat provided further reinforcement. Syneresis of gels and their appearance changed from high and clear to low and turbid, respectively, as the WPC content was increased. Microstructural studies revealed the porous structure of the parent gels, compatability between both protein sources and between fat globules and the protein matrix.