Abstract
Food hydrogel was produced from an oil in water emulsion of soy milk and rice powder mixture. We investigated the rheological properties during soy milk gelation with rice powder on addition of an acetic acid coagulant. The pH value of soy milk decreased on addition of rice powder and an acetic acid coagulant. Soy milk with rice powder formed a weaker gel with increasing concentration of soy milk and decreasing concentration of acetic acid coagulant. The frequency dependence of dynamic viscoelasticity suggested that soy milk formed hydrogel on addition of an acetic acid coagulant and rice powder. The time dependent changes in dynamic viscoelasticity suggested that palm oil retarded soy milk gelation early and then promoted it a little later. It was suggested that the oil droplet which was acting as an inactive filler acted as an active filler after that the first stage.
