Premium
Gel‐Forming Characteristics and Rheological Properties of Kefiran
Author(s) -
MUKAI TAKAO,
WATANABE NAOFUMI,
TOBA TAKAHIRO,
ITOH TAKATOSHI,
ADACHI SUSUMU
Publication year - 1991
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.1365-2621.1991.tb14630.x
Subject(s) - gelatin , rheology , polysaccharide , chemistry , food science , emulsion , casein , ethanol , chromatography , chemical engineering , materials science , biochemistry , composite material , engineering
A water soluble polysaccharide “kefiran” produced by Lactobacillus kefiranofaciens was examined for its gel‐forming and rheological properties. Kefiran (3%) formed gel in the presence of ethanol (4–10%). The gel strength in 8% ethanol was comparable to that of 3% gelatin gel in water. Addition of casein (3%) increased gel strength 1.5–2.0 fold. The unique properties of kefiran may make it a useful food additive.