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Refined carrageenan has a 2% maximum for acid-insoluble material and is produced by alcohol precipitation or potassium chloride gel press process. [19] Semi-refined carrageenan has a much higher cellulose content [21] and is produced in a less complex process. Indonesia, the Philippines, and Chile are three main sources of raw material and ...
Potato starch slurry Roux. A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties. Edible thickeners are commonly used to thicken sauces, soups, and puddings without altering their taste; thickeners are also used in paints, inks, explosives, and cosmetics.
Gelation is promoted by gelling agents. Gelation can occur either by physical linking or by chemical crosslinking. While the physical gels involve physical bonds, chemical gelation involves covalent bonds. The first quantitative theories of chemical gelation were formulated in the 1940s by Flory and Stockmayer. Critical percolation theory was ...
Carrageenan is a vegetarian and vegan alternative to gelatin in some applications, and is used to replace gelatin in confectionery and other food. The first industrial commercial cultivation of Eucheuma and Kappaphycus spp. for carrageenan was developed in the Philippines. The global top producers of carrageenan are the Philippines and Indonesia.
Additives are used for many purposes but the main uses are: Acids Food acids are added to make flavors "sharper", and also act as preservatives and antioxidants. Common food acids include vinegar, citric acid, tartaric acid, malic acid, folic acid, fumaric acid, and lactic acid.
Gellan gum is also used as gelling agent in plant cell culture on Petri dishes, as it provides a very clear gel, facilitating light microscopical analyses of the cells and tissues. Although advertised as being inert , experiments with the moss Physcomitrella patens have shown that choice of the gelling agent— agar or Gelrite—does influence ...
They contain a gelatinizing agent, also known as a thickener, that modifies their consistency, ranging from easily pourable gels to hard solids. Polyvinyl alcohol, guar gum, dextran gums, and urea-formaldehyde resins are the typical gelling agents. Guar, specifically, is a gelling agent used for the aqueous portion of the water gel explosives. [3]
Gelling sugar or (British) Jam sugar or (US) Jelly sugar or sugar with pectin is a kind of sugar that is used to produce preserves, and which contains pectin as a gelling agent. It also usually contains citric acid as a preservative , sometimes along with other substances, such as sorbic acid or sodium benzoate