Characterization of intrinsic material properties of a model lipoproteic emulsion gel by oscillatory and creep compliance rheometry

The effects of varying formulation and processing parameters on rheological properties in a model lipid/protein-based emulsion gel were studied. Heat-set model lipoproteic emulsion gels were prepared with varying levels of protein, lipid, and NaCl contents and high pressure homogenization treatments. Small deformation oscillatory rheometry, creep compliance, and pore size analysis experiments were used to characterize intrinsic structural properties, matrix interactions, and microstructure. Creep compliance behavior of the gel system was successfully modeled by a four-component Burgers model. Shear storage and loss moduli and Newtonian viscosity increased while instantaneous compliance, retarded compliance, and pore size decreased with increasing protein or fat content or homogenization pressure. The data obtained in this study provide information on factors affecting protein network structure and strength, properties may be useful for creating desirable attributes in lipid/protein-based foods with a further optimization process. Practical applications: This research evaluates the effects of formulation and processing factors on the properties of a protein/fat-based food system. These properties may be related to sodium mobility and salty taste perception. This research provides information on strategies that can be used to control factors influencing the physical properties of protein/fat-based food systems targeting sodium reduction.