Polysaccharides - Selection of polysaccharides
4 important questions on Polysaccharides - Selection of polysaccharides
Why is carrageenan not practical to use if you want a stable polysaccharide under product and process conditions?
Heat up with low pH --> anhydro-galactose residue degraded --> polymer degraded in smaller molecules --> lower gel strength
Why is high methyl pectin not practical to use if you want a stable polysaccharide under product and process conditions?
Which 2 polysaccharides are not stable at different pH values?
- Carrageenan --> not stable at low pH
- High methyl (HM) pectin --> not stable at high pH
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What happens when alginate or LM pectin are present with a high level of calcium?
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