Abstract
Differential scanning calorimetry and extension tests were carried out on kappa-carrageenan gels in the presence of the alkali metal salts LiCl, NaCl, KCl and CsCl. The endothermic peak accompanying the melting of gels shifted to higher temperatures with increasing concentrations of alkali metal salt. The breaking force of gels increased with increasing concentrations of added KCl and CsCl, and decreased with increasing concentrations of added NaCl. The breaking force of the gel containing LiCl decreased with the first level of addition, then increased slightly with two further additions and finally decreased again at the highest level of addition.
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