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Influence of the Modifying Components on Gelatin Gel Properties
Abstract. Influence of different modifying components: glycerin and agar-agar on rheological properties of gelatin gels and their melts has been investigated. It is shown that glycerin decreases and agar-agar increases the viscosity of gelatin melts, the coefficient of penetration and yield shearing stress of gelatin gels as compared to the ones without the components. The temperature and rate of structure formation increase with the expansion of agar-agar concentration. The optimum ratio of agar-agar, glycerin and gelatin concentration is found to make more plastic gelatin base for encapsulation with gelatinization rise higher than usual.
Printed reference: Derkach S.R., Voron'ko N.G. Influence of the Modifying Components on Gelatin Gel Properties // Vestnik of MSTU. 1998. V. 1, No 1. P. -.
Electronic reference: Derkach S.R., Voron'ko N.G. Influence of the Modifying Components on Gelatin Gel Properties // Vestnik of MSTU. 1998. V. 1, No 1. P. -. URL: http://vestnik.mstu.edu.ru/v01_1_n01/articles/10_derka.zip.
(In Russian, p.4, fig. 3, tables 1, ref 8, MS Word 95, WinZip)
