The effect of high hydrostatic pressure on the flow behaviour of skim milk–gelatin mixtures

Abstract: The flow behaviour of aqueous solutions of gelatin, and skim milk–gelatin mixtures treated by high-pressure processing (HPP) were investigated. HPP was carried out at 5°C for 15min, at 150MPa, 300MPa, 450MPa and 600MPa, and the gelatin concentrations were varied from 0 to 1wt.%. Viscosity measurements showed that the HPP treatment did not affect the flow behaviour of gelatin alone, nor that of the skim milk–gelatin mixtures made with <0.4wt.% gelatin. However, at gelatin concentration >0.4wt.%, the mixtures treated with 300 and 450MPa exhibited a peculiar flow behaviour, where at intermediate shear rates the viscosity was higher than that of the non-treated mixture or the mixtures treated at 150MPa and 600MPa. Particle size measurements showed that for gelled mixtures (>0.4wt.% gelatin) 300MPa HPP treatment resulted in an increase in the particle size, while at all other pressure treatments (>150MPa), a shift in particle size distribution to lower sizes was observed. Confocal microscopy showed that these skim milk–gelatin mixtures were phase-separated with a gelatin continuous phase, this was confirmed by dynamic rheological measurements which showed that qualitatively the viscoelastic properties of the mixtures were the same. A mechanism of the effect of high-pressure treatment on the casein micelle in skim milk–gelatin mixtures is proposed. Industrial relevance: This fundamental work, dealing with the effect of high pressure on the physicochemical properties skim milk–gelatin mixtures could be relevant to the industry in several ways. Firstly, skim milk–gelatin mixtures are widely used in the dairy industry, particularly in yoghurt manufacture, where gelatine is used as a stabiliser. In addition the application of High Hydrostatic Pressure to such a system is also relevant, as this technology could be used as a substitute to the conventional heat treatment processes. Secondly, an important finding of this study is that under certain conditions of high pressure and gelatine concentration, an increase in viscosity is observed at intermediate shear-rate (between 10 and 100s− 1). This is highly relevant to Industry if the system requires subsequent pumping. Thirdly, from a sensory view point, this range of shear rates (10 and 100s− 1) is comparable to that experienced by a food bolus during swallowing. Thus, this effect of high pressure on the viscosity can influence sensory attribute of the skim milk–gelatin food system. [Copyright &y& Elsevier]