Gellan microwave
WebOct 1, 2011 · Gellan gum is an extracellular polysaccharide produced by the bacterium Sphingomonas elodea, and composed of repeating tetrasaccharide (1,3-β- d -glucose, 1,4-β- d -glucuronic acid, 1,4-β- d -glucose, 1,4-α- l -rhamnose) units … WebMar 1, 2013 · Gellan gum may be used for producing emulsion-filled gels, which are widely used in cosmetic, food, and pharmaceutical industry. If the continuous phase of an emulsion or foam is a semisolid, these systems can be described as 'filled gels' or 'composite solids'.
Gellan microwave
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WebJun 1, 2013 · The sol–gel transition temperatures of 0.1–1.0% high acyl gellan (HAG) with 0–200 mM NaCl or KCl and 0–20 mM CaCl 2 or MgCl 2 were determined using rheological measurements. Transition temperatures for monovalent cations, Na + and K +, in the range of 50–80 °C were not significantly different (p > 0.5). Absence of thermal hysteresis was … WebMar 1, 2024 · Microwave heating dramatically enhanced the gel strength, hardness of low-acetyl gellan. Microwave-heated gels still formed strong network structures with 30 mM Ca 2+ addition, but water bath-induced gels exhibited distinct pseudoplastic fluid behavior.
WebJul 1, 2024 · The aim of this study was to investigate the effect of microwave heating on gel properties of low-acetyl gellan and to explore the potential mechanism of gelation … WebGellan is a popular gelling agent and comes in two varieties, high acyl or low acyl. High acyl gellan typically results in soft, elastic gels while low acyl gellan creates hard, brittle gels. …
WebMicrowave heating dramatically enhanced the gel strength, hardness of low-acetyl gellan. Microwave-heated gels still formed strong network structures with 30 mM Ca²⁺ addition, but water bath ... Webmicrowave process handling, while water holding capacity indi-cates the stability of a gel to hold its original shape during process and storage. The effects of gellan gum, cations, and sugar contents on the gellan gel texture and water holding capacities have been widely studied (Moritaka et al., 1991; Tang et al., 1994, 1995, 1996).
WebFeb 1, 2024 · The gellan gel sample was used as a model food in this study for its preparation ease, its homogeneity thus reducing experimental error, and adaptability for representing a variety of food products, such as vegetables, meat, and pasta ( …
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