Abstract
Abstract Studies have been carried out to investigate the nature of the synergistic interaction between konjac mannan and locust bean gum with kappa carrageenan. Differential scanning calorimetry and electron spin resonance spectroscopy both indicated that a specific interaction occurred and this was much more pronounced for konjac mannan than locust bean gum. The interaction occurred at temperatures just above the gelation temperature for kappa carrageenan alone and the interaction temperature depended on solution ionic strength. Rheological measurements showed that the interaction corresponded to the onset of gel formation.
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