Carragenan
Essay specific features
Written by:
Robert S
Date added:
February 2, 2015
Level:
University
Grade:
A
No of pages / words:
7 / 1761
Was viewed:
9990 times
Rating of current essay:
Essay content:
Under proper conditions, ¦E-carrageenan and ¦E-carrageenan in aqueous solution undergo a thermoreversible sol-gel transition, while no gelation takes place in ¦E-carrageenan having more electrolyte groups. In general terms, ¦E-carrageenan gels are hard, strong and brittle, whereas ¦E-carrageenan forms soft and weak gels...
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In general terms, ¦E-carrageenan gels are hard, strong and brittle, whereas ¦E-carrageenan forms soft and weak gels. Carrageenans are used as thickeners, stabilizers and gelling agents. Therefore, they are widely used in food formulations, the dairy sector representing the largest part and, in meat applications...
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