Functional properties of milk-egg mixtures

We used an experimental design (Scheffe simplex-centroid design) to examine ingredient interactions in food protein mixtures and their effects on func tional properties. A defined and limited number of milk, albumen, and egg y olk blends were made and evaluated for heat gelation properties and for emu lsifying and foaming capacity and stability. The method accounted for nonli near interactions between the ingredients. Synergistic effects were reveale d on heat gelation and emulsifying properties but antagonistic effects for foaming properties were noted.