Study of starch/carrageenan/milk protein interactions in dairy cream formulation: a reverse engineering approach

Neutral dairy desserts rely on the interplay of milk proteins, starch, and carrageenan to build their final texture. In this work, binary (starch–carrageenan, starch–protein, carrageenan–protein) and ternary (starch–carrageenan–protein) mixtures were examined using confocal laser scanning microscopy and physicochemical analyses. Key interactions—such as starch granule swelling in excess water, carrageenan gel network formation, and protein-mediated stabilization of colloidal structures—were identified. The findings reveal how each component contributes to network formation and provide guidelines for a reverse engineering strategy to control cream dessert microstructure and achieve targeted texture profiles.