Water dessert gels

Uses Gelling agent, emulsifier and stabilizer in foods (hot and cold water dessert gels), dental impression materials Regulatory FDA 21CFR 184.1724, GRAS EU E401 compliance KELTOSE [FMC Biopolymer]... 

Products and Uses Derived from dried seaweed. In dairy products, dessert gels (water), jelly (low calorie), meat (restructured), poultry, cosmetic oil, chocolate, toothpaste, ice cream, and chocolate milk. As a binder, emulsifier, extender, gelling agent, stabilizer, and thickening agent. 

Emulsions are colloidal dispersions of liquid droplets in another liquid phase, sometimes stabilized by surface active agents. Emulsions thus consist of a discontinuous phase, dispersed in a continuous phase. The most common types of emulsions are water-in-oil (W/O) in which oil is the continuous phase, and oil-in-water (OAV) in which water forms the continuous phase. However, this traditional definition of an emulsion is too narrow to include most food emulsions. For example, in foods the dispersed phase may be partially solidified, as in dairy products or the continuous phase may contain crystalline material, as in ice cream. It may also be a gel, as in several desserts. In addition to this, air bubbles may have been incorporated to produce the desired texture. 

Gels are of central importance for most semisolid food products. A gel can contain more than 99% water and still retain the characteristics of a solid. The network structure will determine whether the water will be firmly held or whether the gel will behave more like a sponge, where water is easily squeezed out. The gel structure will also have a major impaet on the texture as well as diffusion of water and soluble compounds. Many food matrixes are based on colloidal gels such as yoghurts, cheeses, many desserts, sausages etc (see also Chapters 19 and 20). In whole foods, there is often a combination of colloidal structures and fragments of biological tissues or gel structures in combination with particles, emulsion and foam structures. This level of complexity of composite food structures will not be dealt with here. 

Zhou, P. and Regenstein, J. M. (2007). Comparison of water gel desserts from fish skin and pork gelatins using instrumental measurements. /. Food Sci. 72(4), C196-C201. 

The pH of the slurry in water is neutral. Cooked it forms a quite clear gel with a long and slightly stringy texture making it a preferred thickener in delicate foods and desserts. Cassava is used as an alternative starch source for the manufacture of bioethanol. ... 

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