Functional Properties of Milk-Egg Mixtures
We gratefully acknowledge the financial assistance of the EPIBRETAGNE Company and of Mrs Guilhem's assistance in establishing the experimental design.
ABSTRACT:
We used an experimental design (Scheffe simplex-centroid design) to examine ingredient interactions in food protein mixtures and their effects on functional properties. A defined and limited number of milk, albumen, and egg yolk blends were made and evaluated for heat gelation properties and for emulsifying and foaming capacity and stability. The method accounted for nonlinear interactions between the ingredients. Synergistic effects were revealed on heat gelation and emulsifying properties but antagonistic effects for foaming properties were noted.