TITLE:
Impact of Ultra-Sonication on Gelation Process in Dairy Products Incorporated with Polysaccharides
AUTHORS:
R. C. N. Thilakarathna, G. D. M. P. Madhusankha
KEYWORDS:
Carrageenan, Gelation, Milk Protein, Polysaccharides, Ultrasound
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.11 No.5,
May
7,
2020
ABSTRACT: Conventional or traditional methods for the use of food processing have
been outperformed by novel approaches recently. One such promising technology
is ultra-sonication and recent studies have shown better effects in physical
characteristics of food which are induced by ultrasound. The previous
researches further emphasize that the introduction of ultra-sonication on dairy
proteins has resulted in the improvement of their structural, physical and
chemical properties while it is widely used in hydrocolloid systems to accelerate
the gelation process. Therefore this theory could be useful for the gelation of
milk proteins in the presence of a polysaccharide. After discussing briefly on
hydrocolloids and the theory of ultrasound, the possibility and the impact of
ultrasound on gelation of milk protein mixtures with Carrageenan is highlighted
in this study. The inherent characteristics of both milk proteins and carrageenan
and properties of the ultrasound treatment have cumulatively effect on gelation. Therefore, there is a necessity to
develop specific variables depending on the type of dairy product.