THE PROPERTIES OF CARRAGEENAN GELS

The article presents the results of studies on the functional properties of carrageenan, depending on the concentration of sodium chloride and xanthan in gels. It is established that the main factors in the syneresis of carrageenan gels are its concentration, the presence of ions and gums in solution. If using sodium chloride there is a change in the structure of mesh of the resulting gel, which leads to an increase in syneresis.