Cold-set gel

Figure 2.1 Scanning electron micrographs of Fe -induced cold-set gels of P-lactoglobulin filamentous gel (top) and particulate gel (bottom). The gel microstructure depends on the iron/protein ratio. At low iron/protein ratios, a homogeneous filamentous network is obtained, whereas at high iron/protein ratios an aggregated particle gel is produced. Reproduced from Chen et al (2006a) with permission.

Maltais, A., Remondetto, G.E., Gonzales, R., Subirade, M. (2005). Formation of soy protein isolate cold-set gels protein and salt effects. Journal of Food Science, 70, 67-73. 

Bryant, M.C., McClements, D.J. (1998). Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey. Trends in Food Science and Technology, 9, 143-151. 

Gelation Cold set gels Gellan gum. Flaxseed gum. Gelatin... 

Morris, V. I., and Chilvers, G. R. (1984). Cold setting alginate-pectin mixed gels. J. Sci. Food Agric. 35 1370-1376. 

Cold-set whey protein gels obtained by addition of calcium ions to preheated whey proteins have been used to deliver iron (Remondetto et al. 2002). By modulating the conditions of formation, gels with different microstructures (particulate or filamentous) were formed with different encapsulating properties. Filamentous whey protein gels were more efficient than particulate gels in delivering bioavailable iron to the intestine, as less iron was released at acidic but more at alkaline pH (Remondetto et al. 2004). 

There are novel uses for gelling dairy ingredients as demonstrated by the use of cold-set p-lactoglobulin gels for delivery of iron. This has been achieved by the addition of Fe to preheated p-lactoglobulin dispersions to form gels with entrapped iron with different microstructures and iron protein ratios (Remondetto et al., 2002). 

Altrng, A.C., Hamer, R.J., Kruif de, C.G., Paques, M., and Visschers, R.W. (2003). Number of thiol groups rather than the size of the aggregates determines the hardness of cold set whey protein gels. Food Hydrocolloids 17,469-479. 

Fractal Dimension (D) of CaClj-Induced Cold-Set Whey Protein Isolate Gel... 

Hongsprabhas, R, Barbut, S., and Marangoni, A.G. 1999. The structure of cold-set whey protein isolate gels prepared with Ca. LWT-Food Science and Technology il 196-202. 

Cold set, clear, gel formation with divalent cations Alginate Re-formed fruit pieces Dental gels... 

Cold Set Gebtin Gels from AHernative (Piscine) Sources... 

Table 7.4 Comparative features of gel-systems evaluated for use in quick setting jelly products. CWS = cold water soluble, LBG = locust bean gum.

---