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

Authors

  • Trong Bach Nguyen*
  • Đinh Văn Hiện

Keywords

agar, gel strength, Gracilaria, viscosity.

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...

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Author Biographies

  • Trong Bach Nguyen*

    Faculty of Food Technology, Nha Trang University,
    2 Nguyen Dinh Chieu Street, Vinh Tho Ward, Nha Trang City, Khanh Hoa Province, Vietnam

  • Đinh Văn Hiện

    Quality Assurance and Testing Center, Department of Science and Technology of Khanh Hoa Province,
    37 Hung Vuong Street, Loc Tho Ward, Nha Trang City, Khanh Hoa Province, Vietnam

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Published

2024-03-25

Issue

Vol. 66 No. 3B (2024): TẬP 66, SỐ 3, THÁNG 3 NĂM 2024

Section

KHOA HỌC KỸ THUẬT VÀ CÔNG NGHỆ