Kinetic study of fluid gel formation and viscoelastic response with kappa-carrageenan

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We describe the production of fluid gels from kappa-carrageenan using well-defined geometries, flow patterns and cooling rates. Narrow size distributions are achieved by inducing spinodal decomposition under temperature quench and controlled sheared conditions. The polymer concentration effect on the mechanism of decomposition is provided, as is a mathematical description of the relationship between the increase in viscosity, due to the particle formation, and the concentration of the kappa-carrageenan. For all of the studies with kappa-carrageenan a mean diameter of
Original languageEnglish
Pages (from-to)2054-2061
Number of pages8
JournalFood Hydrocolloids
Issue number8
Publication statusPublished - 1 Dec 2009


  • Particle interactions
  • Particulate gels
  • Fluid gels
  • kappa-Carrageenan
  • Processing effects
  • Bridging


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