K-Carrageenan/Locust Bean Gum Gels for Food Applications—A Critical Study on Potential Alternatives to Animal-Based Gelatin
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Rheology
2.3. Texture Profile Analysis Procedure
- -
- Hardness, obtained by measuring the peak load reached during the first deformation cycle (the black circle in Figure 1). Hardness is related to the stiffness of the material.
- -
- Springiness, given by the ratio between the time interval needed to reach the peak load since the start of the second cycle and the same time interval for the first cycle (t2/t1 in Figure 1). Springiness is related to the recovery of the material and to its viscoelastic properties.
- -
- Cohesiveness, given by the ratio between the area under the time/force curve during the second cycle divided by the same area during the first cycle (A2/A1 in Figure 1). Cohesiveness is related to the consistency of the material. Its value varies from 0 to 1. The larger its value, the more the material keeps its texture unaltered.
3. Results
3.1. Thermo-Reversibility: Melt-in-Mouth Requirements
3.2. Gel Elasticity: Shear Moduli at 20 °C
3.3. Non-Linear Response of the Gel
3.4. Comparison with Animal Gelatin
3.5. Texture Profile Analysis
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Sample | TSOL-GEL [°C] | TGEL-SOL [°C] | Sample | TSOL-GEL [°C] | TGEL-SOL [°C] | Sample | TSOL-GEL [°C] | TGEL-SOL [°C] |
---|---|---|---|---|---|---|---|---|
κ-C 1 | 21.8 | 43.0 | κ-C 1.5 | 27.5 | 52.2 | κ-C 2 | 32.3 | 58.1 |
κ-C 1/1:10 | 24.2 | 55.2 | κC1.5/1:10 | 28.4 | 60.6 | κ-C 2/1:10 | 34.0 | 64.8 |
κ-C 1/1:6 | 24.4 | 56.2 | κ-C 1.5/1:6 | 29.2 | 60.6 | κ-C 2/1:6 | 34.2 | 65.9 |
κ-C 1/1:4 | 25.6 | 56.4 | κ-C 1.5/1:4 | 30.3 | 61.7 | κ-C 2/1:4 | 35.3 | 66.5 |
κ-C 1/1:2 | 26.1 | 56.7 | κ-C 1.5/1:2 | 30.2 | 61.5 | κ-C 2/1:2 | 35.8 | 66.7 |
κ-C 1/1:1 AG | 26.9 16.3 | 56.7 29.5 | κ-C 1.5/1:1 | 35.6 | 65.4 | κ-C 2/1:1 | 38.4 | 69.2 |
Sample | Hardness [N] | Springiness [%] | Cohesiveness [%] |
---|---|---|---|
κ-C 1 | Too weak gel | Too weak gel | Too weak gel |
κ-C 1/1:10 | 1.1 | 33% | 15% |
κ-C 1/1:6 | 2.9 | 48% | 26% |
κ-C 1/1:4 | 2.7 | 48% | 32% |
κ-C 1/1:2 | 3 | 53% | 43% |
κ-C 1/1:1 | 4.8 | 75% | 48% |
κ-C 1.5 | 3 | 50% | 30% |
κ-C 1.5/1:10 | 4.8 | 63% | 33% |
κ-C 1.5/1:6 | 5.23 | 68% | 39% |
κ-C 1.5/1:4 | 6.3 | 71% | 40% |
κ-C 1.5/1:2 | 6.5 | 80% | 46% |
κ-C 1.5/1:1 | 7 | 84% | 58% |
κ-C 2 | 7.5 | 75% | 39% |
κ-C 2/1:10 | 8.2 | 78% | 39.56% |
κ-C 2/1:6 | 9 | 78% | 41.8% |
κ-C 2/1:4 | 9.3 | 83% | 46% |
κ-C 2/1:2 | 10.2 | 85% | 48.36% |
κ-C 2/1:1 | 11 | 87% | 54.7% |
AG | 3 | 94% | 88% |
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Russo Spena, S.; Pasquino, R.; Grizzuti, N. K-Carrageenan/Locust Bean Gum Gels for Food Applications—A Critical Study on Potential Alternatives to Animal-Based Gelatin. Foods 2024, 13, 2575. https://doi.org/10.3390/foods13162575
Russo Spena S, Pasquino R, Grizzuti N. K-Carrageenan/Locust Bean Gum Gels for Food Applications—A Critical Study on Potential Alternatives to Animal-Based Gelatin. Foods. 2024; 13(16):2575. https://doi.org/10.3390/foods13162575
Chicago/Turabian StyleRusso Spena, Simona, Rossana Pasquino, and Nino Grizzuti. 2024. "K-Carrageenan/Locust Bean Gum Gels for Food Applications—A Critical Study on Potential Alternatives to Animal-Based Gelatin" Foods 13, no. 16: 2575. https://doi.org/10.3390/foods13162575