Comparative studies of the mechanical properties of mixed gels formed by kappa carrageenan and tara gum or carob gum

Tara gum has been considered as a possible replacement for carob gum in the formation of kappa carrageenan — galactomannan mixed gels. The mechanical properties of tara — carrageenan mixed gels have been measured and compared with the mechanical properties of carob — carrageenan mixed gels.

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Bibliographic Details
Published in	Food hydrocolloids Vol. 1; no. 1; pp. 89 - 93
Main Authors	Cairns, P., Morris, V.J., Miles, M.J., Brownsey, G.J.
Format	Journal Article
Language	English
Published	Elsevier Ltd 01.09.1986
Online Access	Get full text

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Summary:	Tara gum has been considered as a possible replacement for carob gum in the formation of kappa carrageenan — galactomannan mixed gels. The mechanical properties of tara — carrageenan mixed gels have been measured and compared with the mechanical properties of carob — carrageenan mixed gels.
ISSN:	0268-005X 1873-7137
DOI:	10.1016/S0268-005X(86)80010-8