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Effect of Sodium Alginate Addition on Physical Properties of Rennet Milk Gels

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Abstract

Effect of addition of sodium alginate (alginate) to milk on the storage modulus (G′), water holding capacity (WHC) and hardness of rennet gels was evaluated as a function of alginate (0–0.25 g/100 g) and fat (0.5–3.0 g/100 g) concentrations. There was a significant effect of alginate addition on ionic calcium in milk and whey (Ca2+), and particle size distribution in alginate added milk. Results showed a positive correlation of alginate with WHC; negative correlation of alginate and positive correlation of fat with G′; and negative correlation of interaction of fat and alginate with gel hardness of rennet gels. Hence, the rennet gels with lower fat content and higher added alginate tended to be softer due to the high water holding capacity of the alginate particles.

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Authors and Affiliations

  1. School of Agriculture and Food Sciences, The University of Queensland, QLD, Brisbane, 4072, Australia

    Bal Kumari Sharma Khanal, Bhesh Bhandari, Sangeeta Prakash & Nidhi Bansal

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  1. Bal Kumari Sharma Khanal
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  2. Bhesh Bhandari
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Correspondence to Nidhi Bansal.

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Khanal, B.K.S., Bhandari, B., Prakash, S. et al. Effect of Sodium Alginate Addition on Physical Properties of Rennet Milk Gels. Food Biophysics 12, 141–150 (2017). https://doi.org/10.1007/s11483-017-9470-y

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