Gelation upon Long Storage of Milk Drinks with Carrageenan

Overview of the sample and cream structure and appearance in the cream categories (0 to 4).

The influence of carrageenan concentration on creaming in a milk drink. Creaming is indicated on a scale of 0 to 4, where a value of 0 represents no creaming and a value of 4 represents severe creaming. Scores were given every 4 wk. A) Milk drinks containing skim milk and 0.5% sterol esters; skim milk, 0.015% κ/ι-carrageenan hybrid, and 0.5% sterol esters; and skim milk and 0.015% κ/ι-carrageenan hybrid. B) Milk drinks containing skim milk, 0.5% sterol esters, and various concentrations (0.01, 0.03, or 0.05%) of κ-carrageenan, ι-carrageenan, or κ/ι-carrageenan hybrid.

The influence of cation concentration on creaming in a milk drink. Creaming is indicated on a scale of 0 to 4, where a value of 0 represents no creaming and a value of 4 represents severe creaming. Scores were given every 4 wk. The milk drinks contain skim milk, 0.5% sterol esters and, respectively, 0.05% hexametaphosphate, 0.07% EDTA, 0.05% CaCl₂, or 0.05% KCl.

The influence of heating on creaming in a milk drink. Creaming is indicated on a scale of 0 to 4, where a value of 0 represents no creaming and a value of 4 represents severe creaming. Scores were given every 4 wk. The milk drinks contain skim milk, 0.015% κ/ι-carrageenan hybrid, and 0.5% sterol esters. All samples were UHT-treated at 140 or 150°C with the direct or indirect system.

The influence of pH on creaming in a milk drink. Creaming is indicated on a scale of 0 to 4, where a value of 0 represents no creaming and a value of 4 represents severe creaming. Scores were given every 4 wk. The milk drinks contain skim milk, 0.015% κ/ι-carrageenan hybrid, and 0.5% sterol esters. The pH of the samples were, respectively, 6.0, 6.2, and 6.5.

The viscosity of skim milk with 0.5% sterol esters with or without 0.015% κ/ι-carrageenan hybrid over a storage period of 26 wk: (▴) t=0 wk carrageenan hybrid; (♦) t=4 wk carrageenan hybrid; (□) t=10 wk carrageenan hybrid; (○) t=26 wk carrageenan hybrid (+) t=26 wk no carrageenan.

Free calcium concentration in time in the milk drinks containing: (▴) skim milk and 0.5% sterol esters; and (□) skim milk and 0.015% κ/ι-carrageenan hybrid.