In reduced fat-milk gels lack of fat globules results in undesirable texture changes. This study evaluates application of chemically modified (E-1412,E-1414,E-1422,E-1442), pregelatinized, and both pregelatinized (PG) and chemically modified (PGE-1414) starches as fat replacers. Skimmed milk was substituted with 2% of each starch. The pH and rheological evolution during the acidification process, viscosity of the stirred gels, texture of the set gels and syneresis of all gels were measured. Skimmed and full-fat milk gels were included as controls. All starches had lower or higher pH values, than skimmed or full fat milk gels during acidification. Gelation time was reduced for all starches compared to the skimmed milk gel. For both stirred and set milk gels, with PG, PGE-1414, E-1422 and E-1442 had viscosity/texture values similar or higher to those found for full fat milk gel. For syneresis, E-1412 had drastically increased values when compared with both controls.
