Low acyl gellan gum fluid gel formation and their subsequent response with acid to impact on satiety

Jennifer F. Bradbeer, Robin Hancocks, Fotios Spyropoulos, Ian T. Norton

Research output: Contribution to journalArticlepeer-review

21 Citations (Scopus)
1345 Downloads (Pure)

Abstract

Fluid gels have shown potential for use in numerous applications including foods. One such application is in the production of self-structuring food formulations that take advantage of natural digestive processes to increase satiety, potentially helping to combat obesity. The formation and properties of low-acyl gellan gum fluid gels, produced by applying shear during the gelation process are discussed. The acid gelation process of the low-acyl gellan gum fluid gels was investigated through the direct addition of hydrochloric acid, inducing a range of pH environments and also their response to a prolonged exposure to an acidic environment, similar to the conditions found in the stomach. Quiescent LA gellan gum gels were also exposed in this way for comparison to the fluid gels.

Rheology was performed on the fluid gels after their formation to determine structure development. Using these methods, the influence of applied shear and acid concentration on the transition temperature, viscosity and molecular ordering in the fluid gel systems has been studied.
Original languageEnglish
Pages (from-to)501-509
Number of pages9
JournalFood Hydrocolloids
Volume43
Early online date1 Aug 2014
DOIs
Publication statusPublished - 1 Jan 2015

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