| Food gels: gelling process and new applications. | |
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MedLine Citation:
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PMID: 22332597 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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Food gels are viscoelastic substances and several gelled products are manufactured throughout the world. The gelling agents in foods are usually polysaccharides and proteins. In food gels, the polymer molecules are not cross-linked by covalent bonds with the exception of disulphide bonds in some protein gels. Instead, the molecules are held together by a combination of weak inter-molecular forces like hydrogen bonds, electrostatic forces, Van der Waals forces, and hydrophobic interactions. Polysaccharides including hydrocolloids are strongly hydrated in aqueous medium but they tend to have less ordered structures. The mechanism of gelation depends on the nature of the gelling agent(s) and on the conditions of gel formation like the temperature, the presence of ions, the pH, and the concentration of gelling agents, etc. Characterization of gels can be performed in several ways of which rheological measurements are frequently practiced. Multi-component or mixed gel system is an important area of interest in which two or more gelling components are simultaneously used to achieve certain specific structural and functional characteristics. We here discuss about the different gels and gelling agents, the characterization of gels, and the mechanism of gelation with an emphasis on mixed or multi-component gels that would have significant commercial applications. |
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Authors:
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Soumya Banerjee; Suvendu Bhattacharya |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Critical reviews in food science and nutrition Volume: 52 ISSN: 1549-7852 ISO Abbreviation: Crit Rev Food Sci Nutr Publication Date: 2012 Apr |
Date Detail:
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Created Date: 2012-02-15 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 8914818 Medline TA: Crit Rev Food Sci Nutr Country: England |
Other Details:
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Languages: eng Pagination: 334-46 Citation Subset: IM |
Affiliation:
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a Food Engineering Department , Central Food Technological Research Institute, (Council of Scientific and Industrial Research) , Mysore , 570020 , India. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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