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Blend of food hydrocolloids, viz. agar and kappa-carrageeenan (agar/kC), was treated with the natural cross-linker genipin in aqueous medium to impart functional stability. The genipin-fixed blend exhibited remarkable stability in the wide range of pH 1–12, as well as in Ringer's solution. Ratios of the hydrocolloids and genipin in the blend as well as in the cross-linked product were optimized (agar/kC...
Sugar reactivity was observed within the sugar–agar complexes in presence of sucrose and glucose with agars of Indian agarophytes viz. Gelidiella acerosa, Gracilaria edulis, Gracilaria crassa and Gelidium pusillum. The sugar reactivity was more pronounced in presence of sucrose than glucose. Oxoid agar was used as the reference material. Control agar gel contained 1.12% agar (w/w) in water. Sucrose–agar...
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