Phase behaviour of casein micelles and barley beta-glucan polymer molecules in dietary fibre-enriched dairy systems

Enrichment of colloidal dairy systems with dietary fibre frequently causes quality defects because of phase separation. We investigate phase separation in skimmed milk enriched with Glucagel (a commercial product made from barley that is predominantly comprised of the polysaccharide β-glucan). The driving force for phase separation was depletion flocculation of casein micelles in the presence of molecules of the polysaccharide. Depending on the volume fraction of casein micelles and the concentration of Glucagel, the stable system phase separated either as a transient gel or as a sedimented system. The rate at which phase separation progressed also depended on the volume fraction of casein micelles and the concentration of Glucagel. To confirm the role of depletion flocculation in the phase separation process, enzymatic reduction in the molecular weight of β-glucan was shown to limit the range of attraction between micelles and allow the stable phase to exist at a higher β-glucan concentration for any given volume fraction of casein micelles. These phase diagrams will be useful to dairy product manufacturers striving to improve the nutrient profile of their products while avoiding product quality impairment.

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► Dairy systems supplemented with dietary fibre phase separate.
► Phase separation conforms neatly to depletion flocculation theory.
► Flocculation of casein micelles triggered by the non-adsorbing polysaccharide.
► For high quality fibre-filled yogurt, lower the polysaccharide’s radius of gyration.