Comparative assessment of dynamic oscillatory measurements on network development and mechanical spectra of gelatine or gellan in maize starch–egg white composite gels

Single component gels (SCG) were formed from gelatine (Glt), gellan (Gll), maize starch (MS) or egg white (EW), while binary component gels (BCG) and tertiary component gels (TCG) were formed by mixing Glt or Gll with MS or/and EW. All gels were evaluated by dynamic oscillatory test. Each type of SCG exhibited distinct network formation profiles. The effects of Glt or Gll proportions on the network formation profiles of BCG and TCG were investigated using mixture design experiments. Glt and Gll yielded composite gels that were remarkably different in terms of network formation profiles. In all [MS:Glt/Gll]-BCG and TCG systems, the network structures were developed during cooling suggesting that Glt and Gll being the main components contributing to network formation. However, for [EW:Glt/Gll]-BCG, component with higher ratios governed the gelling mechanism, while the component with lower proportions acted as an inactive filler within the network.