Abstract
Aqueous systems of agave fructans and sodium caseinate were studied to identify the physical and physicochemical properties of the individual macromolecules and their mixtures. Bulk behavior of agave fructans alone and in mixtures with sodium caseinate systems was similar to that of the density and rheology of monosaccharide solutions. A synergistic surface activity effect was found and attributed to the tendency of agave fructans to associate with sodium caseinate, as was confirmed by the viscosity, zeta potential values and particle size distribution. Their mixture developed properties that make them appealing for applications in foods that are dispersed systems (emulsions and foams) where a large increase in viscosity is not desirable.
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