3 documents found, page 1 of 1
Hybrid carrageenans as alternatives to commercial blends: rheological propertie...
Monteiro, Maria Alice FreitasO principal objetivo deste projeto foi comparar as propriedades reológicas e os mecanismos de gelificação de carrageninas híbridas (KI) e misturas comerciais (K+I), com composição equivalente de κ, sob diferentes concentrações de sal e de polissacarídeo. A caracterização das carrageninas extraídas incluiu ¹H-RMN, FTIR e análise da distribuição de peso molecular. Os perfis de gelificação foram avaliados com diag...
Hybrid carrageenans versus kappa–Iota-carrageenan blends: a comparative study o...
Monteiro, Maria Alice Freitas; Faria, Bruno; Moraes, Izabel Cristina Freitas; Hilliou, L.A comparison between the gel properties of blends of kappa- and iota-carrageenans (K+Is) and hybrid carrageenans (KIs) with equivalent chemical compositions is here presented. The objective is to assess under which conditions hybrid carrageenans are valuable alternative to blends of kappa- and iota-carrageenans for gelling applications and to contribute to the identification of phase-separated structures or co-...
Architecting food gummies with hybrid carrageenans: Viscoelastic and structural...
Monteiro, Maria Alice Freitas; Faria, Bruno; Moraes, Izabel Cristina Freitas; Valencia, German Ayala; Hilliou, L.This study provides a comprehensive comparison of the thermal-rheological properties of hybrid carrageenans (κ and ι) and commercial κ/ι carrageenan blends (κ + ι), focusing on their application in gummy candy production. Hybrid carrageenans (six types, untreated and treated C, F, and J) successfully produced gel-like textures and demonstrated their potential as an alternative to commercial carrageenan blend sy...