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Food Gels: Gelling Process and New Applications.

Soumya, Banerjee and Suvendu, Bhattacharya (2012) Food Gels: Gelling Process and New Applications. Critical Reviews in Food Science and Nutrition. ISSN 1549-7852

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Abstract

Food gels are viscoelastic substances and several gelled products are manufactured throughout the world. The gelling agents in foods are usually polysaccharides and proteins. In food gels, the polymer molecules are not cross-linked by covalent bonds with the exception of disulphide bonds in some protein gels. Instead, the molecules are held together by a combination of weak inter-molecular forces like hydrogen bonds, electrostatic forces, Van derWaals forces, and hydrophobic interactions. Polysaccharides including hydrocolloids are strongly hydrated in aqueous medium but they tend to have less ordered structures. The mechanism of gelation depends on the nature of the gelling agent(s) and on the conditions of gel formation like the temperature, the presence of ions, the pH, and the concentration of gelling agents, etc. Characterization of gels can be performed in several ways of which rheological measurements are frequently practiced. Multi-component or mixed gel system is an important area of interest in which two or more gelling components are simultaneously used to achieve certain specific structural and functional characteristics. We here discuss about the different gels and gelling agents, the characterization of gels, and the mechanism of gelation with an emphasis on mixed or multi-component gels that would have significant commercial applications.

Item Type: Article
Uncontrolled Keywords: Gel, gelling agents, multi-component gels, mechanism, hydrocolloids
Subjects: 600 Technology > 08 Food technology > 31 Food Additives
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Mar 2013 04:54
Last Modified: 11 Mar 2013 04:54
URI: http://ir.cftri.com/id/eprint/11138

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