Development of novel gelling systems using milk analogues

Abstract

Recent dynamic on food trends, climate change and food sustainability have pushed people, researchers and industries to find sustainable alternatives in different food sectors. One of them is milk and dairy products since they are among the most consumed food products globally. Milk analogues are already present on the market but there is more to discover about their application on a daily life basis like in the preparation of dessert gels. The characteristics and the application of a milk analogue on a dessert gel with alternative hydrocolloids ingredients, such as konjac and gellan gum have been investigated and compared to a commercial recipe. The physicochemical characteristics of the dessert gel have been tested in relation to different type of environmental conditions and in relation to time, in order to assess the stability of the product at extreme storage conditions. The stability study was conducted at conditions representing an accelerated shelf life environment. The results of this study have brought more knowledge for the use of uncommon hydrocolloids on the production of milk analogues and their application as dessert gels. Their use as replacers of animal protein in milk analogues is investigated and their impact for the production of dessert gels during adverse or extreme storage conditions is assessed. The developed dessert gel recipes have potential applications for different type of food formulation. In the case of the konjac dessert, the results show that its suitability in food application where there is a high possibility of water release or if an elastic behaviour is needed. The results on gellan dessert indicate a more suitable application where there is a requirement for a strong gel with a plastic behaviour.