The phase diagram of milk protein/kofljac gum systems was investigated to understand the behavior of both
components, and the effect of κ-carrageenan (0, 0.025% and 0.05%) on phase separation system between 11% skim milk
power and 0.35% kofljac gum with 12% sucrose was studied. All systems investigated showed shear thinning. Samples without
κ-carrageenan exhibited rheological behavior, whereas others contained κ-carrageenan performed weak gel behavior, in which
the macroscopic phase separation was effectively inhibited. Furthermore, κ-carrageenan increased the pseudoplastic behavior
and the area of reverse circles and also greatly enhanced the stability of mixtures against the variation with frequency.