Interactions in Caseinate/Gelatin Systems

Poster presented at the Royal Photographic Society Conference on Photographic Gelatin, Cambridge, 15-19 September 1997. Part of EC co-funded Project AAIR PL245, conceived and co-ordinated by Leatherhead Food RA “The Efficient Utilisation of Casein/Hydrocolloid Complex Systems as Functional Ingredients with Particular Reference to Reduced-Fat Foods”.

Abstract

Interactions in mixtures of gelatin and sodium casemate have been studied over a range of pH. Phase separation in these mixtures has been examined using electrophoresis to identify protein components involved in complex formation. Rheological properties and functional properties of compatible mixtures have been evaluated. Mixtures of 1 % acid-processed gelatin and 1 % caseinatc were found to interact at pH 5.5 to form a separate complex coacervale phase. At lower pH levels, the caseinate component formed aggregates but did not precipitate in the presence of gelatin. These complex systems had increased gel strength compared with gelatin alone and produced low-melting gels of reduced elasticity. Further synergistic increases in gel strength were observed in the presence of 10% maltodextrin..

Notes

Poster presented at the Royal Photographic Society Conference on Photographic Gelatin, Cambridge, 15-19 September 1997. Part of EC co-funded Project AAIR PL245, conceived and co-ordinated by Leatherhead Food RA “The Efficient Utilisation of Casein/Hydrocolloid Complex Systems as Functional Ingredients with Particular Reference to Reduced-Fat Foods”.