Gelling agent additives

This treatment has the advantage of avoiding the acid extraction of the pectins it could be also used to obtain extruded products which could be used in various preparations traditionnally requiring high methoxyl pectins as gelling agents. The final products could be therefore enriched in dietary fibres and devoid of additives. 

The extruded fibres can also gel in these conditions and must be considered as ingredients and not additives. Gelled products enriched in dietary fibres can be obtained. The extruded fibres can be used in jams, or other preparations requiring HM pectins as gelling agents.. 

Carico(139-140) has published comparative information about the various gelling agents. Xanthan has been adapted to foam fracturing gels. Xanthan gels can be broken by the addition of lithium hypochlorite(141). 

Distinctly different approaches to avoid these problems and still achieve high viscosities were conceived and applied. The different approaches can be categorized as 1) preparation of emulsions or foams and 2) addition of crosslinkers to the polymer. Two separate processes which utilized crosslinking of polymer gelling agents were pursued. These are the use of secondary (or delayed) gelling agents and the use of metallic crosslinkers added on-site. 

To overcome the poor mechanical properties of polymer and gel polymer type electrolytes, microporous membranes impregnated with gel polymer electrolytes, such as PVdF. PVdF—HFP. and other gelling agents, have been developed as an electrolyte material for lithium batteries.Gel coated and/ or gel-filled separators have some characteristics that may be harder to achieve in the separator-free gel electrolytes. For example, they can offer much better protection against internal shorts when compared to gel electrolytes and can therefore help in reducing the overall thickness of the electrolyte layer. In addition the ability of some separators to shutdown... 

The term food additive is used to cover any substance that is expected to become a component of human food. This covers substances intentionally added to food for their nutritional, chemical, or physical benefits (e.g., colorants and gelling agents) and substances used in the manufacture or packaging of foods (i.e., food contact substances, formerly known as indirect food additives ). The US Federal Food, Drug, and Cosmetic Act defines food additives as substances whose intended use results or may reasonably be expected to result, directly or indirectly, in its becoming a component of food or otherwise affecting the characteristics of food. ... 

Thixotropic gels are also useful as propellants for rocket applications. These are commonly called thixotropes or gels. Normal fuels and oxidizers are converted into thioxotropes by the addition of a small quantity of a gelling agent in order to ensure uniform suspension of solid additives (usually metal additives) during storage. It is reported that if very finely pulverized particles of beryllium or aluminum are suspended in the liquid fuel, it is possible to increase the specific impulse substantially. 

The mechanical strength and performance of liquid incendiaries can be improved by the addition of suitable thickening and gelling agents like rubbers, acrylic... 

Flooding can be counteracted by preflocculation of the pigments with suitable gelling agents, and in some cases by addition of extenders. 

The composition of a whipped confectionary product is described. It contains foaming and gelling agents, flavoring, aromatic additives, and Jerusalem artichoke syrup with sweeteners. 

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