Chemistry Reference
In-Depth Information
network formation. Incorporation of polysaccharide has been found to be an
effective means to influence gel strength even at levels at which no phase
separation was observed in the initial mixtures at their natural pH, as demon-
strated in unheated skim milk.
Overall, a broad range of systems with defined microstructure and mechan-
ical properties has been created from skim milk by manipulating the colloidal
interactions through skim milk pre-heating, incorporation of XG, and con-
trolled acidification. To understand fully the mechanisms of acid gel formation
in skim milk + XG mixtures, future work should be aimed at the investigation
of phase separation kinetics and particle dynamics as a function of the acid-
ification kinetics imposed. Ultimately, the study of the materials prepared
should be extended to the large-scale deformation behaviour and be comple-
mented by sensory analysis, exploiting the inherent opportunity to improve our
understanding of the relationships between microstructure, mechanical prop-
erties and sensory texture perception.
Acknowledgement
We thank Dr Christophe Schmitt for assistance with the SEC-MALLS exper-
iments and Dr Eric Kolodziejczyk for help with CLSM.
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