Abstract
Gelation speed is directly proportional to the concentration of calcium. Although the kinetics of gelation are altered by the source of calcium, the final alginate gel strength nor the resistance to calcium diffusion are altered. Calcium chloride reaches a gel strength plateau fastest (~100s), followed by calcium lactate (~500s) and calcium gluconoate (~2000s). Calcium chloride is the best option when the bitter taste can be masked and a fast throughput is required, while calcium gluconoate may have an advantage when the membrane thickness/hardness needs to be manipulated.
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