Interactions of different hydrocolloids with milk proteins

Abstract To control rheological properties and accomplish perfect sensory properties and mouthfeel, polysaccharides are added to milk-based beverages. However, in contrast to expectations, it is often found that adding low concentrations of xanthan gum or guar gum to milk provokes phase separations of unclear physical origin. From this observation, questions arise regarding the interaction of added polysaccharides and the proteins present in milk – caseins and whey proteins. The focus of this study is to investigate such systems and to understand the basic interactions of caseins and whey proteins with different hydrocolloids. The hydrocolloids used in this study are xanthan gum, guar gum, …