Abstract
The aim of present study was rheological analysis of gels obtained from different kinds of high performance inulins and analysis of an effect of crystal seeds addition on inulin gel formation. Inulin gels (20%) were produced at different temperatures. Wide-angle X-ray scattering allowed for monitoring the crystallographic changes in used inulins. A light microscopy enabled to register the inulin particles reaction in water during the first seconds. Amorphous inulin forms, in contrast to crystal one, stable crystal structure in water at 20 °C. The presence of crystal seeds is essential to form gel structure at temperatures above 70 °C. These crystal seeds occur naturally as not dissolved inulin particles (at 72 °C) or must be added when the inulin solution is heated at 100 °C. Five per cent of a crystal or amorphous inulin added to a cooled preheated inulin solution allows forming a stable gel structure.
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