6. Product/process formulation
Polymer-based gels can be custom-formulated, provided that the "product" (in particular, control of physicochemistry) and "process" (in particular, thermomechanical treatments) approaches are combined. There are many examples. We've chosen to highlight three that relate to quite different applications.
Dairy desserts of the flan and cream type, formulated with milk and carrageenan, the latter playing the role of a major gelling ingredient interacting with casein micelles. The texture of these products is largely controlled by their thermomechanical history before and after potting. Hot-potted products gel during cooling at rest. They gel and present firm textures ("flans"). Cold-packed products have been sheared during gelling. They have a creamy texture.
Dairy mousses must be elastic, sliceable and shiny....
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Product/process formulation
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