Rheological Behavior of Gelatin-Carrageenan Blends (III)

Abstract

Viscosity of blend solutions of gelatin and three types (ι, κ, andλ) of carrageenan was studied. Each carrageenan characteristically increased the viscosity of the gelatin blend solutions. Effect of molecular weight lowering by water jet treatment for carrageenans was also studied. Interaction between gelatin and each carrageenan was discussed.