Gelation of whey proteins with sorbitol

Gelation of whey protein isolate (WPI) with different concentrations of sorbitol was investigated. Increased concentration of sorbitol resulted in increase in G' value for gels. The obtained gels were more elastic than gels without sorbitol. Sorbitol increased the onset temperature of gelation and strain at fracture. Increased strain at fracture indicates more cohesive structure. Increased concentration of sorbitol produced gels with lower fracture modulus, i.e. less rigid. Sorbitol added to WPI at 30% (w/w) concentration produced translucent gels with smooth texture, which can be used in the confectionery industry. Sorbitol caused reduction of water activity in WPI solutions (12% w/w protein) and in gels. Decreased water activity of gels can increase the shelf-life of products by restricting growth of pathogens and preserving the texture.