Rheological properties of instant milk‐based puddings prepared with emulsifying salt‐containing milk powders

The present work analysed the rheological properties, water‐holding capacity ( WHC ) and syneresis of instant puddings prepared with the emulsifying salt‐containing milk powders ( ESMP s), which contained different proportions of disodium phosphate ( DSP ) and tetrasodium pyrophosphate ( TSPP ). Rheological measurements revealed that increasing the proportion of TSPP in the ESMP s increased gel stiffness (indicated by high values of Gʹ , G * and consistency index) and WHC , and decreased the tan δ and syneresis of the instant puddings. It was concluded that different interactions can be assumed dependent on the proportion of DSP and TSPP in the ESMP s added to the pudding system, and a mechanism was proposed for observed changes.