Influence of pH on fluid gels produced from egg and whey protein isolate

Food producers are coming under increasing pressure to reduce fat content of foods. Fat forms a major structuring component in many foods responsible for the desirable texture which rich fats. Consumers want healthier whilst maintaining sensory properties these and using ‘natural’ ingredients. In this work we present suspensions soft gelled protein particles produced by heating induced gelation shear proteins. We egg white fluid gels compare them with previously characterized WPI gels. Understanding effects pH on proteins is important owing net charge influencing gel properties. Soft tribology rheology were used investigate textural relate potential mouthfeel systems. Fluid Gels at IEP shown produce aggregated less than 1 μm diameter. These systems demonstrated greater friction values mixed boundary regimes lubrication.