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DEVELOPMENT AND CHARACTERIZATION OF AN APPLE CELLULOSE GEL
Author(s) -
WALTER R. H.,
RAO M. A.,
BUREN J.P.,
SHERMAN R. M.,
KENNY J. F.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb01260.x
Subject(s) - sodium hydroxide , cellulose , chemistry , guar gum , xanthan gum , hydrogen peroxide , chemical engineering , chromatography , polymer chemistry , rheology , materials science , food science , organic chemistry , composite material , engineering
Cellulose was isolated from apple press‐cake in the form of a hydrogel, using dilute sodium hydroxide and hydrogen peroxide. The gel was characterized as a pseudo‐plastic fluid. Its flow properties were similar to those of furcellaran, guar and xanthan gums. Freeze drying and milling apple cellulose gel impaired its hydrophilic character, but the particles nevertheless showed a tendency to wet and redisperse easily.