Casein is a highly regarded protein source within food systems, particularly in dairy applications. It constitutes approximately 80% of the total protein content in cow's milk and is crucial for the emulsification and stabilization of fats and oils in natural colloidal systems. However, alterations in its physical state resulting from physical or chemical modifications can substantially affect its functional properties, notably its emulsification capacity. Recently, there has been a growing demand for the integration of plant-based oils into various food systems. Casein has great potential to serve as an effective emulsifier and structuring agent for these plant-based oils, facilitating the development of novel food structures.
The aim of this project is to investigate how casein, in different physical states, can function as a structuring agent for soft matter model systems to create novel food structures. These structures are expected to be applied in various food matrices such as mayonnaise, yogurt, and cream cheese.
The project is aligned to UN's SGD:
