Abstract
To further extend the use of κ-carrageenan (κ-C) in real food systems (such as beverages), the understanding of gelation properties of κ-C with the presence of food ingredients is critical. The effects of xylitol and maltitol (up to 30 wt %) on the rheological and structural properties of κ-C were inspected by means of rheometer and Fourier transform infrared (FTIR). With the addition of xylitol, the gelation temperature increased from 44.1 to 57.3 °C, while the gelation temperature increased from 44.1 to 61.4 °C in maltitol systems. With the increasing concentration of both xylitol and maltitol, the values of fractal dimension df and complex modulus G* of κ-C increased, while the relaxation exponent n decreased from 0.87 to 0.39 of xylitol and 0.87 to 0.78 of maltitol, respectively. These indicated that the gel networks of aqueous κ-C were improved by the addition of xylitol and maltitol. The FTIR results showed that the interaction between κ-C and these polyols contributed to the increase of hydrogen bonds. The effects of maltitol on κ-C were stronger than those of xylitol because of more equatorial-OH bonds in maltitol. These findings contribute to a better understanding of the gelation processes of κ-C/polyols systems.
Highlights
Carrageenan is a series of linear sulfated polysaccharides extracted from red edible seaweeds
The gel formed by κ-C has thermoreversibility, which means that the gel melts into a solution upon heating and forms a gel when the solution is cooled [3]
This study systematically investigated the effects of xylitol and maltitol on the thermoreversible, critical viscoelastic, and structural properties of κ-C (2 wt %)
Summary
Carrageenan is a series of linear sulfated polysaccharides extracted from red edible seaweeds. They have been extensively used in food industry because of their gelation, thickening, and stability [1]. Among the three main types (kappa, iota and lambda-carrageenan), kappa-carrageenan (κ-C) has attracted extensive interest because of its high gel forming ability, transparency, and thickening property [2]. In the food industry, κ-C is an excellent coagulant for making fruit jelly. It can be solidified at room temperature with good stability and good heat transfer [4]. Κ-C can be used in aquatic products, and meat products such as sausage and ham meat [5]
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