Optimization of Textural and Morphological Properties of a Soy-Gelatin Mozzarella Cheese Analog

Imitation mozzarella cheese was made using soy isolate and gelatin as the protein source instead of caseinate, and its textural and ultrastructural properties were studied. Of all the hydrocolloids evaluated, GFS gum (a mixture of xanthan, locust bean and guar gum) was found to give the best textural properties and melting quality to the analog. Optimum processing conditions were 5 min each of dry blending and wet blending of ingredients at 80°C. Studies done on the effect of heat treatment (time/temperature of processing) and addition of mercapto-ethanol, urea and emulsifiers suggests that hydrogen bonds, disulfide bonds and hydrophobic interactions appear to be involved in stabilizing the gel. Processing and ingredient combinations are flexible and could be applied to manufacture of many other imitation cheeses.