Rheological, textural and structural properties of dairy cream as affected by some natural stabilizers

Abstract The effects of whey protein, basil seed gum (BSG), and κ-carrageenan (CGN) on the structure–rheology interactions low- high-fat cream were investigated. Pseudoplastic thixotropic behavior was found for all samples pseudoplasticity increased with an level stabilizers. apparent viscosity ( η a ) forward curves is greater than that backward ones, which may be result breakdown fat globule structure under shear stress. reduced, while using stabilizer (BSG/CGN) can related to water binding hydrocolloid molecules contributing resistance in flow. For samples, elastic modulus viscous modulus, indicating contribution from characteristics. With increase BSG/CGN levels, competitively adsorbed onto surface droplets, thereby changing its tension decreasing particle size. Increases proteins, fat, BSG also significantly hardness, whereas increases CGN decreased it. globular aggregates microstructure dairy smaller those low-fat cream, allowing more retained samples. Therefore, synergistic between polysaccharides proteins encourage formation cross-linked network.