Gelling agent proteins

Gelatine Thermoreversible gelling agent Protein Bovine or porcine hides or bones... 

Egg albumen Whipping agent and irreversible gelling agent Protein Egg white... 

Carrageenan is a gelling agent that forms a complex with the milk proteins, adding bulk and strength. A small amount will make a large difference in the ability to hold air in the foam. 

Protein-based nano-fibrils have been found to be very efficient gelling agents, insofar as a protein gel can be formed even at very low protein concentrations (e.g., 0.07 wt%). Applying an external shear flow can further increase the gel-forming ability of these protein nano-fibres due to their preferred orientation along the direction of the flow. The robustness of the fibres towards dilution and other physical treatments is con-... 

Function Source of high-quality protein gelling agent water-binding aid foaming or whipping aid emulsifier edible coating used as a moisture barrier. 

As a result of the close packing of the aqueous-phase droplets, the composition of the water phase is critical. Protein concentrates, caseinate, gelling agents, and special emulsihers have been recommended to simplify the emulsification and to stabilize the end product (93-98). For manufacture, the basic material for production is a mix that is chemically identical to the end product. This mix consists of mUkfat in the form of butter, butter oil, and fractionated butter oil or cream, in many cases, it also has milk solids, milk concentrates (including dissolved milk powder and caseinates), and emulsifiers (see Figure 10) (81). The fat mix (i.e., butter, butter oil, etc.) is melted and pasteurized. 

Pectins are used as gelling agents either through the use of calcium cross-linking in the case of LM-pectins or sugar-induced dehydration with HM-pectin. Pectins are used as thickeners and stabilizers in jams, jelly, and fruit products [82]. Pectin can act as a protein dispersion stabilizer in acidified dairy products like yogurt and milk-based fruit drinks. 

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