Gelling characteristics

Chang, K.C. Miyamoto, A. Gelling characteristics of pectin from sunflower head residues. J. Food Sci., 57(1992)1435-1443. 

Modification of the gelling characteristics of certain water-soluble colloids... 

This approach does not preclude gels having special, additional properties of their own due to peculiarities of their molecules. Such an example was in the thixotrophy of borax gels caused by the dynamic equilibrium of the bonds. Even gels that are formed by two apparently different mechanisms have the same fundamental gelling characteristics. For a timely and exhaustive review on gelling systems the reader should refer to the recent work of Whistler and BeMiller (if). 

Gel lacquer formulations used for dip coating. The early catapult propellants were inhibited by dipping in a lacquer consisting of toluene 80p, acetone 20p and a total solids content of 15-18%. The grains were dipped twice and had a cured inhibitor thickness of 20 to 30 mils. As the size of experimental slotted tube catapults increased, coatings of 100 mils were required. This necessitated an increase of the solid content to 25-27%. As this soln was too viscous some methylol was incorporated in solvent formulation. In order to improve the room temp gelling characteristics an aliphatic hydrocarbon was added... 

The precursors most often used in the sol—gel process are hydrolyzed alkoxides in alcohol solutions. A short discussion of the alkoxide chemistry is usefrd to explain their gelling characteristics. 

Starches have been chemically modified to improve their solution and gelling characteristics for food applications. Common modifications involve the cross linking of the starch chains, formation of esters and ethers, and partial depolymerization. Chemical modifications that have been approved in the United States for food use, involve esterification with acetic anhydride, succinic anhydride, mixed acid anhydrides of acetic and adipic acids, and 1-octenylsuccinic anhydride to give low degrees of substitution (d.s.), such as 0.09 [31]. Phosphate starch esters have been prepared by reaction with phosphorus oxychloride, sodium trimetaphosphate, and sodium tripolyphosphate the maximum phosphate d.s. permitted in the US is 0.002. Starch ethers, approved for food use, have been prepared by reaction with propylene oxide to give hydroxypropyl derivatives [31]. 

The relationships between structure and gelling characteristics of agarose, polyvinyl alcohol, and high methoxyl pectin-water gels in mixed-solvent systems composed of dimethyl sulfoxide (DMSO) and water were examined by Watase and Nishinari (52-54). The elastic properties of gels composed of agarose or polyvinyl-alcohol, DMSO, and water increased as a function of DMSO concentration, up to... 

Nakamura, T S. Utsumi K. Kitamura K. Harada T. Mori. Cultivar differences in gelling characteristics of soybean glycinin./. Agric. Food Chem. 1984a, 32, 647-651. 

FunamiT, Nishinari K. Gelling characteristics of curdlan aqueous dispersions in the presence of salts. Food Hydrocoll 2007 21 59-65. 

FunamiT, Funami M.Yada H, NakaoY. Rheological and thermal studies on gelling characteristics of curdlan. Food Fdydrocolloids 1999 13 317-24. 

The conventional two-stege carboxymethylation in aqueous media, which consiste of sequential treatment first with monochloroacetic acid [MCA], air drying, followed by a treatment with caustic and a final thorough washing [5,6,7], was tried first, however, it did not preserve the swelling and gelling characteristics of CM-cotton. Apparently, the... 

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