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Cold setting alginate‐pectin mixed gels
Author(s) -
Morris Victor J.,
Chilvers Graham R.
Publication year - 1984
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740351215
Subject(s) - pectin , polymer , chemistry , chemical engineering , food science , chromatography , organic chemistry , engineering
Abstract Glucono‐delta‐lactone (GDL) has been used as a slow acidifier to produce cold setting mixed alginate‐pectin gels. Gelation was observed under conditions for which neither the alginate nor the pectin alone would gel. Gelation occurs after a lag phase. The effect of GDL on the gelation of the mixed system is discussed in terms of the buffering action of the polymers. Possible technological applications are briefly discussed.