Design of an innovative technological route using fractal whey protein aggregates instead of texturising agents to create clean label dairy products
Abstract
The strategy of this project consisted in
1. Identify protein aggregates exhibiting good texturing properties for cream dessert at bench scale (fractals, microgels, fibrils, mixed) ,
2. Determine the best homogenization treatment to size the diameter of the fat globules to the dimensions of the selected aggregates (around 200 nm) to connect the fat globules to the protein assemblies and thus texturize the cream dessert,
Develop the simplest, most sustainable technological process possible, first on a bench scale and then on a pilot scale,
Test the consumer acceptability of the new dessert cream by a hedonic test.
Throughout the project, biochemical and rheological analyses enabled us to characterize the products, in particular to compare them with market products.
Origin : Files produced by the author(s)
