Effect of NaCl, CaCl2, and sucrose on the rheological properties of agar from Gracilaria in Vietnam

Abstract

Agar is a polysaccharide extracted mainly from Gracilaria. Agar is widely used in the food industry as a viscous agent, thickness, emulsifier or food stabiliser. The
presence of NaCl, CaCl₂ or sucrose influences in sol-gel transition, viscosity of the agar solution or gel strength of the agar...