Properties of Weak LMA-Pectin- and Alginate- Gels
Published:01 Jul 2013
J. de Vries, in Water Contamination Emergencies: Managing the Threats, ed. U. Borchers, J. Gray, K. C. Thompson, K. C. Thompson, U. Borchers, and J. Gray, The Royal Society of Chemistry, 2013, pp. 190-196.
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Glazing gels are being used in bakeries to give shine and protection (from drying and discolouring) to fruit on open fruit pies, to cakes with a ‘bavarois’ top layer, and to baked goods like croissants. In most cases they are applied by spraying (typically at 85°C). There are two difficulties with this method: (1) over-heating by keeping the gel at high temperatures for too long times, or under-heating, can result in under-performance; and (2) bakers would appreciate a cold-prepared glazing gel for convenience reasons, as well as to protect the fruit from heat damage. This paper compares weak gels with two gelling agents: low-methoxyl amidated pectin Genupectin LM104AS from CPKelco (Degree of Esterification=26, Degree of Amidation=22, no Ca added to the gel) and Na-alginate (high M type, Grindsted FD155 from DuPont Danisco). Screening of weak gels of a wide variety of gelling agents found that these two gelling agents performed best; they were easy to ‘liquefy’ without leaving gel lumps, and formed a ‘dry-touch’ gel within an hour.