Effect of carrageenan and potassium chloride on the quality of neutral dairy desserts

The effect of carrageenan and KCl on the quality of dairy desserts were investigated according to the size distribution,texture characteristic,microstructrue and syneresis.The results showed that the gel structure was poor with addition of 0.10% carrageenan.With carrageenan more than 0.15%,the gel structure and the hardness were improved,but flocculation of the gel occured according to the particle size and the microstructure.Moreover,addition of KCl was benifit to the gel but high concentration of KCl might induce flocculation,especially when the concentration of carrageenan was 0.20%.According to the texture quality of the dairy desserts,the addition of carrageenan and KCl was 0.15% and 0.01%,respectively.