Tara gum-bovine sodium caseinate acid gels: Stabilisation of W/W emulsions

Microstructural, rheological, and textural behaviour of tara gum-bovine sodium caseinate aqueous mixtures and their acid gels were evaluated. Acid gels with different microstructures and texture were obtained. These results can be related to a competition between the protein acid gelation process and the segregative phase separation. Depending on the concentration ratio of both biopolymers, a continuous protein gel network or a water-in-water emulsion stabilised by acid gelation was observed. These findings may be used to address the development of new food-grade gels with different textures and also for the obtention of protein microgels to encapsulate hydrophilic compounds.