Abstract
Conventional or traditional methods for the use of food processing have been outperformed by novel approaches recently. One such promising technology is ultra-sonication and recent studies have shown better effects in physical characteristics of food which are induced by ultrasound. The previous researches further emphasize that the introduction of ultra-sonication on dairy proteins has resulted in the improvement of their structural, physical and chemical properties while it is widely used in hydrocolloid systems to accelerate the gelation process. Therefore this theory could be useful for the gelation of milk proteins in the presence of a polysaccharide. After discussing briefly on hydrocolloids and the theory of ultrasound, the possibility and the impact of ultrasound on gelation of milk protein mixtures with Carrageenan is highlighted in this study. The inherent characteristics of both milk proteins and carrageenan and properties of the ultrasound treatment have cumulatively effect on gelation. Therefore, there is a necessity to develop specific variables depending on the type of dairy product.
Highlights
Hydrocolloids are thermo sensible polysaccharides incorporated in many dairy products as stabilizers and carrageenan is the most frequently consuming hydrocolloid
After discussing briefly on hydrocolloids and the theory of ultrasound, the possibility and the impact of ultrasound on gelation of milk protein mixtures with Carrageenan is highlighted in this study
The interactions between carrageenan and milk protein mixtures have been deeply experimented [6] and the interaction’s effect on carrageenan gel formation and rheological properties of the gel have been the key areas of researches throughout the past few decades [7]
Summary
Hydrocolloids are thermo sensible polysaccharides incorporated in many dairy products as stabilizers and carrageenan is the most frequently consuming hydrocolloid. With the increasing competitiveness in dairy industry, a strong attention has been focused on emerging food technologies in order to uplift the quality of dairy products. Ultra-sonication has been identified as an effective non thermal treatment and research findings state that it facilitates the gelling process in milk proteins as well as in hydrocolloids. This technique can be identified as a timely necessity to research on and of the studies up to date, the beneficial impact of ultrasound was taken into account. This study is focused on the possible impact of ultra-sonication in milk protein and polysaccharide mixtures
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
