Stabilisation of sodium caseinate hydrolysate foams

The foam expansion and drainage properties of hydrolysed NaCn (with a degree of hydrolysis (DH) of 0.5%) were studied at pH 2.0, 4.0 and 6.0. Foaming properties were compared with foams generated with non-heat-treated and heat-treated NaCn (80 °C for 20 min). At pH 6.0, hydrolysed NaCn displayed higher mean foam expansion and lower mean foam drainage values than the non-heat-treated and heat-treated control samples. Studies with the inclusion of glucose, sucrose and lactose indicated that lactose enhanced the foaming properties of the hydrolysate at pH 4.0. The inclusion of xanthan, guar, arabic, karaya and locust bean gum (LBG), and a combination of LBG and guar gum had different effects on the foaming properties of the hydrolysate and control samples between pH 2.0 and 6.0. The results provide new information of the effects of low (sugars) and high (gum) molecular weight agents in modifying the foaming properties of casein ingredients.