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Essay

Carragenan

Essay specific features

 

Issue:

Technology

 

Written by:

Robert S

 

Date added:

February 2, 2015

 

Level:

University

 

Grade:

A

 

No of pages / words:

7 / 1761

 

Was viewed:

10067 times

 

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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...
displayed 300 characters

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