Properties of Mixed and Filled‐type Dairy Gels

Abstract

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 5050 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.

Physico-chemical properties of yoghurt containing cress seed mucilage or guar gum

“…Whey syneresis was estimated as mentioned by Aguilera and Kessler (1989). An amount of 25 g of the yoghurt sample was placed into centrifuge tube and centrifuged at 1290g for 20 min (Sigma Laborzentri Fugen, 2 K15, Germany).…”

The impact of the concentration of casein micelles and whey protein-stabilized fat globules on the rennet-induced gelation of milk

“…In addition to the gel-forming colloidal particles, food products, and in particular milk, contain other components, which in turn may alter the microstructural and rheological properties of the resultant gel [11]. In binary systems consisting of a primary structure-forming colloid and filler particles (i.e., emulsion droplet), the interfacial composition of the latter particles has been shown to affect the elasticity of filled gels [12][13][14][15].…”

Effects of Starch Properties and Thermal-processing Conditions on Surimi–Starch Gels

“…A starch granule is 'filled' in the gel matrix (3). According to the model of the filler gels (18), the property of the filler is classified into active and inactive. Starch granules in fish protein gels had active and inactive fillers.…”