Abstract
Objective:To achieve accurate application of kappa-carrageenan as a gelling agent in food industries such as processed meats, dairy, desserts and jellies, as well as seamless capsule in pharmaceuticals and crushable beads in tobaccos. Methods: The viscosities of kappa-carrageenan solution prepared at different hydration temperature, different dosages of kappa-carrageenan dosage and potassium chloride were measured by digital viscometer. Results:① The hydration temperature had a great influence on the viscosity of kappa-carrageenan gel solution. With the increasing hydration temperature (fixed hydration time at 1 h), the viscosity of kappa-carrageenan gel solution decreased. Generally the higher the dosage of kappa-carrageenan, the greater the decrease of viscosity. ② The viscosity of kappa-carrageenan solution increased exponentially with increasing dosage. ③ The presence of KCl had little effect on the viscosity at low dosage of kappa-carrageenan. However, the viscosity of kappa-carrageenan solutions at higher dosages increased with the increasing KCl dosage. Conclusion:Hydration temperature and gel dosage had important effects on the viscosity of kappa-carrageenan, while the amount of potassium chloride had relatively little effect on the viscosity.
Publication Date
11-23-2022
First Page
6
Last Page
10
DOI
10.13652/j.spjx.1003.5788.2022.90254
Recommended Citation
Chang-rong, LUO; Qian, ZHANG; Jin-jie, ZHOU; Wei, ZHOU; and Qian-qian, YIN
(2022)
"Effects of hydration temperature, geldosage and potassium chloride dosage on the viscosity of kappa-carrageenan solution,"
Food and Machinery: Vol. 38:
Iss.
10, Article 2.
DOI: 10.13652/j.spjx.1003.5788.2022.90254
Available at:
https://www.ifoodmm.cn/journal/vol38/iss10/2
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