Partial or total substitution of generic carrageenan by hydroxypropyl methyl cellulose (HPMC), which has
both hydrophilic and hydrophobic characteristics, influenced flow behaviour parameters, viscoelastic
behaviour, structure development rate, and particle size distribution of dairy dessert samples. For
samples containing HPMC, the structure formation rate, dG0/dt, was considerably higher than samples
containing no HPMC. The successful application of dG0/dt measurements to the dairy dessert systems
provided us with new parameters that enabled us to postulate possible interactions that occur at
transition temperatures due to specific ingredients in the samples. The new parameters should be used
in conjunction with more common methods to examine such dairy dessert structures.