Production of κ‐carrageenan beads by prilling process

Abstract

The objective of this study is to prepare, evaluate, and understand carrageenan gelation. By using these properties of κ‐carrageenan, beads are created by thermal gelation. A warm κ‐carrageenan solution is extruded dropwise into a cold air column; the particles are collected. The relationship is studied between the process variables on the shape and size of κ‐carrageenan drops after gelation is established with the aid of image analysis. Thanks to these measurements, a model is developed to present satisfactory performance in industrial application. Mathematical models for κ‐carrageenan prilling, its simulated results, the parameters of equipment for the innovated process, and its application are addressed.

Structure, controlled release mechanisms and health benefits of pectins as an encapsulation material for bioactive food components

“…As outlined under the gelling section high-DM pectins are gellified by cold-set gelation. Hydrogel beads may be formed by extruding a warm hydrocolloid solution in a cool water bath or by cooling in an air column 102 . However, since cold-set gelation of pectin requires a low pH and reduction of water activity by e.g.…”

“…Hydrogel beads may be formed by extruding a warm hydrocolloid solution in a cool water bath or by cooling in an air column. 102 However, since cold-set gelation of pectin requires a low pH and reduction of water activity by e.g. sugar, this technique might only be suitable for some specific niche applications.…”