Abstract
Alginates and gellan gum both have a high affinity for calcium ions. Their ability to form gels with these ions is not only well known but is also exploited in many applications. Alginate gels are usually formed in the cold, without recourse to heating, while gellan gum gels are normally prepared by heating and cooling. These two polymers can thus be considered to be complementary rather than competitive gelling agents.
The similarities and differences between the monovalent alginate salts, notably sodium alginate, and KELCOGEL gellan gum are discussed in terms of their properties and applications. This information is useful to the end user when trying to decide which of the two hydrocolloids should be used in a particular application. It has also enabled alginate and KELCOGEL to be used effectively together in some products. Specific examples are described.
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© 1994 Springer Science+Business Media New York
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Sanderson, G.R., Ortega, D. (1994). Alginates and Gellan Gum: Complementary Gelling Agents. In: Nishinari, K., Doi, E. (eds) Food Hydrocolloids. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2486-1_8
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DOI: https://doi.org/10.1007/978-1-4615-2486-1_8
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-6059-9
Online ISBN: 978-1-4615-2486-1
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