The action of viscogen (calcium saccharate) on milk and cream

Abstract

The mechanism by which viscogen (calcium saccharate) brings about an increase in the viscosities of milk and cream has been investigated.The primary reaction appears to be the formation of a precipitate of insoluble (tri-calcium) phosphate. Considerable quantities of casein are carried down by the precipitate, and this co-precipitation of casein is probably the single factor which most influences the viscosity.Casein is not directly precipitated by viscogen, but the viscosity of its solutions is slightly increased as a result of their higher alkalinity due to this reagent. This action of viscogen is relatively unimportant in influencing the viscosity of milk or cream.