Selection of Polysaccharides
4 important questions on Selection of Polysaccharides
Which polysaccharides are vulnerable to different shear rates and which are not?
Not vulnerable --> gum arabic --> keeps stable viscosity at different shear rates
What kind of gel does a high acetylated gellan gum form?
What kind of gel does a low acetylated gellan gum give?
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Order the following from soft, flexible gel to firm, brittle gel:
- Pectin
- LA gellan gum
- Gelatin
- Xanthan/LBG
- Agar
- HA gellan gum
- k-carrageenan
- Alginate
- HA gellan gum
- Xanthan/LBG
- Gelatin
- Pectin
- Alginate
- k-carrageenan
- Agar
- LA gellan gum
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