HEAT-SET WHEY PROTEIN EMULSION GELS: ROLE OF ACTIVE AND INACTIVE FILLER PARTICLES

Abstract Viscoelastic properties of heat-set whey protein emulsion gels containing active filler (protein-covered droplets) and inactive filler (surfactant-covered droplets) have been investigated at small and large deformations using a controlled stress rheometer. Data are reported as a function of protein concentration, oil volume fraction, and average emulsion droplet size. The active filler enhances the gel strength, whereas the inactive filler reduces the gel strength. The higher the elastic modulus of the protein gel matrix, the less the effect of the active filler, but the greater the effect of the inactive filler (and vice versa). Higher oil volume fraction and reduced particle size both intensify the effect of the filler. The large deformation behaviour of a heat-set protein gel or a heat-set emulsion gel containing up to 20 vol% oil is entropic in character, whereas an emulsion gel of higher filler content behaves more like a typical enthalpic particle gel.