Whey protein isolate (WPI), dissolved starch and sucrose dispersions were used to obtain ice-cream toppings and their rheological properties were compared with a commercial chocolate ice-cream topping. Whey proteins prior mixing with starch and sucrose were polymerized by heating dispersions (pH 8.0) at 80°C for 30 min and additional heating after adjusting pH to 7.0. Flow properties were examined using Brookfield DV-II+ viscometer with Small Sample Adapter. Thixotropic properties were calculated as surface of hysteresis loop and coefficient of thixotropy. High viscosity and high coefficient of thixotropy of the obtained dispersions made them suitable for utilization as ice-cream toppings. Higher concentration of starch produced toppings with a higher coefficient of thixotropy. Dispersion with 4% of WPI, 3.85% starch and 20% sucrose had similar rheological properties to commercial chocolate ice-cream topping.
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