General relationship between viscosity, strength and water precipitation of various colloids-Monomer
The gel viscosity of monomer colloid is not high, and colloid is mostly polyhydroxy polymer polysaccharide (gelatin is protein glue). Therefore, the higher molecular weight, the higher viscosity and the higher intensity. The water evolution is more complicated. Depending on the specific colloid system, the production process and ionic strength of solution are more influential (potassium, calcium, sodium, etc.).
|
Name |
Viscosity strength relationship |
Relationship between viscosity and water holding capacity |
Remarks |
|
Carrageenan |
The higher the viscosity, the higher the strength, but it is not obvious. This can be clearly seen from the cumulative data of several years There is no absolute relationship between viscosity and water holding capacity. Generally, the viscosity is high and the water holding capacity is good, but the effect of production process and ion concentration is stronger |
the viscosity is high and the water holding capacity is good, but the effect of production process and ion concentration is stronger |
Kappa type is easy to separate water Iota type has no water separation and almost no strength Type Lamda Non Gel |
|
Pectin |
There is no absolute relationship between viscosity and strength, and the effect of ion concentration is stronger |
|
High methoxyl pectin formation condition Low methoxy group must have certain ionic strength to form glue (such as adding calcium lactate, calcium citrate and calcium chloride) |
|
Kgm |
It is related to the modification conditions and modifiers |
there is no water precipitation problem (water precipitation occurs in acidic double protein beverage) |
Alkali modified gel |
|
Gelatin |
The higher the viscosity, the higher the strength, but it is not obvious |
there is no water separation problem |
Gel only at higher concentration. |
|
Sodium alginate |
The higher the viscosity, the higher the strength, but the effect of viscosity on strength is generally not considered, but the effect of concentration on strength |
No water precipitation problem (water precipitation in acidic double protein beverage) |
Encounter CaCl2 gel |
|
Gellan Gum |
The higher the viscosity, the higher the strength, but it is not obvious |
No water |
Gel with Ca |
|
Agar |
The higher the viscosity, the higher the strength, but it is not obvious |
Little water |
There is plasmolysis in agar fudge |
|
Gum guar |
No strength |
No water |
Four sodium borate gel, gel not edible, rubber like |