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Water and Milk Gel - : Biopolymer in Food Application

This document discusses water, milk gel, and their applications. Water is a chemical substance that exists in liquid, solid, and gas forms and can dissolve many polar substances. Milk gel is classified as a particle gel formed from the casein protein in milk. Milk gels have economic importance in foods like cheese and yogurt. Some polysaccharides can be used as stabilizers in dairy products but some decrease gel strength and whey holding ability in cheese.

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74 views16 pages

Water and Milk Gel - : Biopolymer in Food Application

This document discusses water, milk gel, and their applications. Water is a chemical substance that exists in liquid, solid, and gas forms and can dissolve many polar substances. Milk gel is classified as a particle gel formed from the casein protein in milk. Milk gels have economic importance in foods like cheese and yogurt. Some polysaccharides can be used as stabilizers in dairy products but some decrease gel strength and whey holding ability in cheese.

Uploaded by

Mira Fazzira
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPT, PDF, TXT or read online on Scribd
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Water And Milk Gel

- biopolymer in food
application-
Mahirah Supi
Noorain Zulkapli
Water
• Chemical substance
- 2 Hydrogen atom
- 1 Oxygen atom
• Covalently bond
• 75 % of Earth’s surface
• Composes roughly 70 % of human body
Properties of Water

• Colourless, Tasteless, Odourless


• Exists in three forms: liquid, solid, gas,
• It can absorb a large amount of heat
• It sticks together into beads or drops
• Refers as ‘universal solvent’
- due to its polarity
• The polarity of water allows it to bind with
other molecules, including itself.
• The water molecules form hydrogen bonds,
giving shape to water as a liquid.
• Each single water molecule can form bonds
with four other water molecules in a
tetrahedral arrangement
Application
• Water as a Solvent
- Such as salt and sugar (polar) dissolve in
water.
- Their molecules separate from each
other, each becoming surrounded by
water molecules.
- When a substance dissolves in a liquid, the
mixture is termed a solution.
The dissolved substance
(in this case salt or sugar)-solute
- The liquid that does the dissolving
(in this case water) - solvent
But……..
• For non-polar molecules such as fats and oils,
there are not water soluble.
Milk Gel
• classified as particle gels
• they are not simple particle gels as the internal
structure of the casein particle plays an important
role in the rheological properties of milk gels
• (casein: a phosphoprotein, the principle protein
of milk, the basic of curd and of cheese.)
• Formation and properties of milk gels made
by cold acidification with direct addition of
HCl and successive heating to the gelation
temperature or without heating/heat
treatment of milk (more than 70ºC)
• Milk gels have an enormous economic
importance as gelation
• It is critical first step in both cheesemaking
and yogurt manufacture, which are two very
popular food products
Network of Milk Gel
• Fine-stranded gels are formed by an ordered
association of molecules, and the networks
are so small that these gel structures are
transparent.
• The other type of networks, the aggregated
gels, is formed into particulate gels that are
not transparent, and this type of gels is
common in milk and egg products
Application
• There has been a steady growth in cheese sales
over the last decade, mainly because of the
increased use of cheese as an ingredient in a
number of prepared foods, in which the cheese
is used to add taste, texture and nutritional
quality.
• However, because of the high cost associated
with natural cheese production and storage,
as well as its functional variability, the dairy
industry has been aggressively seeking
alternatives
• Polysaccharides are used extensively in a variety of
commercial dairy products as stabilizers and
thickening or gelling agents. Furthermore, the use of
polysaccharides is an attractive route to cost
reduction in dairy products. However, as
demonstrated in the present study, under certain
conditions of biopolymer concentration,
• e.g., the use of some polysaccharides in cheese
making can result in a decrease in the gel strength
and whey (The watery part of milk that separates
from the curds, as in the process of making cheese.
)holding ability of the cheese.
• Thus, avoiding the use of polysaccharides, which are
known to phase separate when mixed with milk
proteins, is highly recommended.

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