Whey Protein + Polysaccharide Mixtures: Polymer Incompatibility and Its Application

The stabilizing behaviour of soybean soluble polysaccharide and pectin in acidified milk beverages

“…The pH of these products ranges from 3.4 to 4.6, and because of the instability of caseins in this pH range, a stabilizer needs to be added to prevent protein aggregation and achieve optimal mouth feel. Stabilizers are important to control properties such as texture, viscosity or mouth feel; correct ingredient formulation and appropriate processing ultimately affect consumer's acceptability (De Kruif & Tuinier, 2001;Syrbe, Fernandes, Dannenberg, Bauer, & Klostermeyer, 1995;Tostoguzov, 1986).…”

Measurement of the Interfacial Tension of a Phase-Separated Colloid−Polymer Suspension

“…This quantity is of fundamental interest 20 and plays an important role in phase-separation kinetics 21 and in emulsification processes. 22,23 Nevertheless, so far only a preliminary study 24 is known in which the interfacial tension is measured for just one point in the phase diagram of a phase-separated colloid-polymer mixture. The interfacial tension, or excess free energy per area, is the consequence of a gradual change of the concentration of the colloidal particles and the polymer molecules across the interface between the two coexisting phases.…”

Ultra High Pressure Treatments of Foods

“…However, the behavior of whey proteins in phase-separated systems was only recently analyzed, when Syrbe (1997) investigated the influence of heat and high pressure on the phase-separation behavior of ternary whey protein and pectin mixtures (Syrbe et al, 1995;Syrbe et al, 1998). Stabilization of the demixed whey protein phase was achieved either by thermal or high pressure denaturation Hinrichs et al, 1996;Zasypkin et al, 1996).…”