One of the functional properties of whey proteins is their gelation,which is known to be induced by heat treatment,while hydrostatic pressure has recently been shown to induce gelation in whey proteins under appropriate conditions.There is,however,limited information concerning the effect of such co-solvents as sugars on the properties of a pressure-induced gel from whey proteins.Sugars are utilized in a wide variety of food products to alter the conformation and interaction of proteins and,as a result,their functional properties.