A Hydrocolloids manufacturer wanted to measure the functional properties of their gel systems. Results were used during the development of customer blends and quality-based analysis.
Gel strength and functional properties of hydrocolloid gels are critical characteristics of all gelling agents. Ingredients are bought based on their functional performance, compression and penetration analysis, and behaviour in food systems. Vegan and vegetarian alternatives to traditional ingredients are required to behave in a physically-identical manner if equivalent quality is to be achieved once the seaweed-based ingredient is added to the end-product's formulation.
Different grades of carrageenan gel were prepared under standardised conditions for hydration, mixing, heating and setting. The gels were then penetrated to failure and functional performance measured.