Mechanical properties of composite gels consisting of fractionated whey proteins and fractionated milk fat

Properties of composite gels with 13% protein consisting of 0:1-to-1:0 α-lactalbumin (α-Lac) to β-lactoglobulin (β-Lg) and 10 or 30% filler consisting of fractionated milk fat as well as properties of matrix-only gels with 10–15% proteins were investigated at 4–50 °C. Maximum compressive force and elastic modulus of the composites were proportionately related to the proportion of β-Lg and proportion of solid lipids included in the matrix and filler, respectively. Details of the compressive behavior, microstructure and extent to which filler affected the mechanical properties were significantly influenced by protein composition. Results obtained with matrix-only gels indicated a protein composition-specific power law relationship (n=2) between protein content and mechanical properties of the gels.