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Influence of High-pressure Treatment on Gelation of Skim Milk Powder+Low Methoxyl Pectin Dispersions

High-pressure treatment (HPT) of skim milk powder (SMP) dispersions in the absence of added sugar has been found to cause substantial changes in the storage and loss moduli. In particular, HPT ( S 500 MPa) led to stable gel formation at lower protein contents in the presence of added sucrose, fructose and glucose. At each milk protein concentration, the position of the phase boundary in the sol-gel phase diagram defines the critical sugar concentration required for pressure-induced gelation. Surprisingly, once the total sugar content exceeds 40-45 wt%, the gelation becomes inhibited again. HPT of low methoxyl pectin (LMP) solutions (>0.1 wt%) showed significant increase in the viscoelastic properties. These changes, both in the absence and presence of sucrose, were higher than for the untreated samples. Pressurisation of the SMP dispersions containing constant quantities of LMP and total soluble solids (TSS) led to considerable increases in their rheological properties compared with untreated ones.