By Glyn O. Phillips, Peter A. Williams
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2. Thermally irreversible gelling agents Alginate Gels formed on the addition of polyvalent cations notably calcium or at low pH (` 4). Molecules crosslinked by the polyvalent ions. Guluronic acid residues give a buckled conformation providing an effective binding site for the cations (egg box model). g. 5. The high sugar content and low pH reduce electrostatic repulsions between chains. Chain association also encouraged by reduced water activity. Konjac mannan Gels formed on addition of alkali.
These temperatures depend on the presence of agarobioses originally in the agarophyte seaweed from where the agar is extracted. Gel temperature is an indicator to identify the agarophyte used to produce an agar. 2 we can determine the origin of an agar by identifying its characteristic gelling temperature. It has been proven that the gelling temperature is influenced by the methoxylation degree of the C6 of the agarobioses present in the agar, in such a manner that the more methoxylated corresponds to Gelidiella agaroses and the least to the Pterocladia ones.
5 Applications of agar Agar applications are fundamentally based on the enormous gelling power, high hysteresis and perfect gel reversibility which are unique properties conferred by its special ‘physical gel’ structure. Although agar has multiple applications, the traditional one is as a food ingredient accounting for 80% of its consumption. The remaining 20% is accounted for by biotechnological applications. 3. 1 Agar in food applications Agar is a food additive of universal use considered in the US as GRAS (Generally Recognized as Safe) by the FDA (Food and Drug Administration).