Effect of lactobionic acid on the acidification, rheological properties and aroma release of dairy gels

• Published in: Food chemistry Vol. 207; pp. 101 - 106
• Main Authors: Ribeiro, Jéssica C. Bigaski, Granato, Daniel, Masson, Maria Lucia, Andriot, Isabelle, Mosca, Ana Carolina, Salles, Christian, Guichard, Elisabeth
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.09.2016; Elsevier
• Subjects: Acidification; Aroma release; Dairy protein gel; Disaccharides - chemistry; Food and Nutrition; food industry; gas chromatography; gels; Gels - chemistry; gluconolactone; headspace analysis; ions; Life Sciences; nuclear magnetic resonance spectroscopy; odor compounds; odors; rheological properties; Rheology; Rheology - methods; Smell; sodium; Sodium ionic binding; vapors; volatile organic compounds; Volatile Organic Compounds - chemistry; Acidification; Sodium ionic binding; Aroma release; Dairy protein gel; Rheology; salt; perception; beta-lactoglobulin; sodium; carrageenan; proteins; food-science; ph; partition-coefficients; skim milk gels

•Gels produced with lactobionic acid were less firm than with gluconolactone.•No significant difference in sodium ion mobility between LBA and GDL.•Lactobionic acid can be used to replace gluconolactone in dairy gels. The food industry is investigating new technological applications of lactobionic a...