Abstract:Gelation properties of alginate in the presence of flavor molecules were investigated using small amplitude oscillatory shear tests at temperatures from 10 to 40°C. The apparent gelation time (AGT) was 72 min for plain alginate at 10°C. The AGT was 85 min in the presence of 2‐acetyl pyridine and 56 min in the presence of eugenol. Flavor molecules affected dynamic elastic modulus (Gʹ) to a different extent depending upon the gelation temperature. At 10°C, Gʹ was higher for samples with eugenol and 2‐acetyl pyri… Show more
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