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Under proper conditions, ¦E-carrageenan and ¦E-carrageenan in aqueous solution undergo a thermoreversible sol-gel transition, while no gelation takes place in ¦E-carrageenan having more electrolyte groups. In general terms, ¦E-carrageenan gels are hard, strong and brittle, whereas ¦E-carrageenan forms soft and weak gels. Carrageenans are used as thickeners, stabilizers and gelling agents. Therefore, they are widely used in food formulations, the dairy sector representing the largest part and, in meat applications.
INTRODUCTION
Carrageenans are a family of sulfated polysaccharides extracted from red algae...
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