TEXTURE STABILITY OF HYDROGEL COMPLEX CONTAINING CURDLAN GUM OVER MULTIPLE FREEZE-THAW CYCLES

Abstract

ABSTRACT The texture stability of hydrogel complexes containing curdlan gum over multiple freeze–thaw cycles (FTCs) was investigated. The hydrogels formed by curdlan and xanthan gum, locust bean gum, carrageenan or guar gum at various combinations were stored at 4C for 24 h before subjected to five FTCs alternating between−16 (18 h) and 25C (6 h). Xanthan/curdlan hydrogels showed the highest freeze–thaw stability in terms of syneresis, heat stability and adhesiveness. The viscosity of xanthan/curdlan combination was the lowest among all samples studied yet the most stable over the five FTCs, whereas significant changes were observed with locust bean/curdlan hydrogels. The guar/curdlan combination before freeze–thaw treatments exhibited predominant elasticity; however, as the cycles progressed the elasticity decreased. The most stable gel strength was achieved when curdlan was combined with guar or xanthan at 2% (w/v) total concentration, while carrageenan/curdlan gels were the least stable. PRACTICAL APPLICATIONS Texture instability remains the most significant challenge for frozen food products, especially with inevitable post-production temperature fluctuations. Loss of moisture and changes in textural attributes often results in significant reduction of product quality. Precise control of hydrogel complexes that provide texture stabilization over multiple freeze–thaw cycles will enhance the quality of existing products while enabling the development of new ones.