| This thesis is an investigation of the functional properties of aggregates of casein micelles and kappa-carrageenan. The stability of the aggregates during pasteurization was studied as well as whether the aggregates contributed creaminess to a thickened dairy beverage. This research found that aggregates of casein micelles and kappa-carrageenan were unstable and dissociated during heat treatment. The addition of calcium ions to the system, however, allowed for stability during heating. In sensory studies, regular dairy consumers found that aggregates, both as fresh aggregates and a powdered ingredient, contributed viscosity and creaminess to a dairy beverage. In fact, consumers found that aggregates, especially when increased in concentration, were perceived as more creamy than 2% dairy fat. Therefore, we have found a non-fat colloidal particle consisting of a dairy protein and a polysaccharide that enhances creaminess in food products. |
