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 (ESMPs), which contained different proportions of disodium phosphate (DSP) and tetrasodium pyrophosphate (TSPP). Rheological measurements revealed that increasing the proportion of TSPP in the ESMPs increased gel stiffness (indicated by high values of G?, 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 ESMPs added to the pudding system, and a mechanism was proposed for observed changes.