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.