Abstract:Composite hydrogels based on natural polymers with manufactured properties according to the desired application for the food industry are currently significant. Thus, this study aimed to study the association of low acyl gellan gum (LAGG) and Aloe vera gel (AVG) for composite hydrogel creation by controlling pH (1, 4, 7), solid content (0.25, 0.50, 0.75 w/v), and polymer ratio (66:33, 50:50, and 33:66 LAGG/AVG). Hydrogels were prepared by physical crosslinking, diluting the required amount of LAGG at 90 °C, fo… Show more
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