Carrageenan - Viscosity and gelation
12 important questions on Carrageenan - Viscosity and gelation
Which 2 properties of carrageenan determine its functionality as food ingredient?
Which carrageenans can be used for gelation?
Why is the presence of an anhydrogalactosyl residue important for gelling?
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What is the conformation of carrageenan molecules in heated solutions?
How does kappa-carrageenan form a gel?
Kappa-carrageenan: When potassium (K+) ions are present, the ions neutralise the sulfate groups, reducing the electrostatic repulsion and the ordered domains can aggregate. Potassium is also able to stabilise the double helices, because it has a certain size of hydrated radius.
What kind of gel is formed from kappa-carrageenan with potassium?
I want an elastic gel of carrageenan, which molecules should interact?
I want an brittle gel of carrageenan, which molecules should interact?
How does iota-carrageenan form a gel?
How can carrageenan interact with proteins?
- Low pH --> (-)carrageenan interacts with (+) amino acids in the protein chain.
- High pH --> (-)k-carrageenan and (-)protein, (+)calcium bridges.
- Self-gelation of carrageenan helices
- Interaction between carrageenan and casein micelles
What concentration of k-carrageenan is needed to stabilise milk products?
With which molecule does k-carrageenan show synergism, how and what does it result in?
The chains of repeating helical structure of k-carrageenan + galactose-free mannan region of LBG. Lower levels of hydrocolloid needed, compared to individual systems.
Increase in gel strength, improved water binding capacity, gel texture form brittle to elastic, reduction in the degree of syneresis.
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