カラギーナン混合ゼラチンゾルとゲルの特性(第2報)

各種のゼラチンゾルとゲルに対する市販カラギーナン製品及びk-カラギーナンの影響

抄録

The effect of commercial carrageenan products and k-carrageenan on the physical properties of sol and gel prepared with commercial gelatins, and gelatins prepared by different process were studied and summarized as follows;
1) There are two types in commercial gelatins, that is, the alkali processed and acid processed.
2) The addition of a 3% carrageenan product to 3% sol of commercial alkali gelatin formed transparent and hard gel, while that of acid gelatin opaque and soft gel.
3) The addition of 0.5% k-carrageenan to 3% sol of cow bone gelatin (alkali processed) formed transparent and significantly hard gel, while that of 3% pigskin gelatin (acid processed) did not form gel but opaque sol.
4) The addition of 0.5% of k-carrageenan to 3% sol made of 1.5% cow bone and 1.5% pigskin gelatin formed opaque and soft gel.