Rheology of sodium caseinate-gelatin mixtures

The rheological characterisation of thermally-induced caseinate-gelatin gels was carried out on a multicomponent system containing Na caseinate (2.8 to 14.8 g/100 g), gelatin (1.2 to 3.0 g/100 g), NaCl (0.0 to 1.5 g/100 g) and CaCl2 (0 to 7 mg Ca/g Na caseinate) at pH values in the range 6.1 to 6.8. Gelatin increased the gel point, gel consistency and brittleness, decreased the curing time but did not affect the viscoelastic character of the gels. Electrostatic interactions between gelatin and Na caseinate were not involved in the gelling process, since NaCl did not affect either the gel point or gel consistency. Na caseinate increased the viscous character and decreased the brittleness of the gels. CaCl2, which has a destabilising effect on Na caseinate, increased the positive effect of high levels of Na caseinate on gelation. NaCl decreased the curing time at high levels of Na caseinate and increased the brittleness of the gels, The latter property was the only one affected by each of the variables.