Effect of salts and sugars on the clarity of gellan gels

dc.contributor.author	Evageliou, V	en
dc.contributor.author	Gerolemou, A	en
dc.contributor.author	Zikas, A	en
dc.contributor.author	Basios, A	en
dc.contributor.author	Komaitis, M	en
dc.date.accessioned	2014-06-06T06:51:17Z
dc.date.available	2014-06-06T06:51:17Z
dc.date.issued	2011	en
dc.identifier.issn	09505423	en
dc.identifier.uri	http://dx.doi.org/10.1111/j.1365-2621.2011.02575.x	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/5431
dc.subject	Clarity	en
dc.subject	Gellan	en
dc.subject	Salts	en
dc.subject	Sugars	en
dc.subject.other	Absorbances	en
dc.subject.other	Clarity	en
dc.subject.other	Gellan	en
dc.subject.other	Molar concentration	en
dc.subject.other	Potassium chloride	en
dc.subject.other	Salt concentration	en
dc.subject.other	Salt mixtures	en
dc.subject.other	Calcium	en
dc.subject.other	Calcium chloride	en
dc.subject.other	Concentration (process)	en
dc.subject.other	Glucose	en
dc.subject.other	Mixtures	en
dc.subject.other	Salts	en
dc.subject.other	Sugar (sucrose)	en
dc.subject.other	Turbidity	en
dc.subject.other	Gels	en
dc.title	Effect of salts and sugars on the clarity of gellan gels	en
heal.type	journalArticle	en
heal.identifier.primary	10.1111/j.1365-2621.2011.02575.x	en
heal.publicationDate	2011	en
heal.abstract	The effect of glucose, fructose and sucrose (0-15wt%) on the clarity of low acyl gellan gels (0.5wt%) in the presence of potassium chloride (40-100mm), calcium chloride (10-80mm) and their mixtures at a total molar concentration of 80mm, was investigated by light absorbance experiments (490nm). The effect on gel clarity (at 100mm KCl) of all sugar combinations, at a final concentration of 15wt%, was also investigated. All gels with potassium were less turbid than the ones with calcium. In the case of salt mixtures, increasing concentration of calcium in the mixtures resulted in decreased clarity. In addition, turbidity increased with increasing salt concentration. Moreover, and at the higher salt concentrations, the presence of sugars resulted in clearer gels. When mixtures of sugars were added, all combinations resulted in increased clarity compared to the individual sugars. © 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology.	en
heal.journalName	International Journal of Food Science and Technology	en
dc.identifier.issue	5	en
dc.identifier.volume	46	en
dc.identifier.doi	10.1111/j.1365-2621.2011.02575.x	en
dc.identifier.spage	1001	en
dc.identifier.epage	1006	en