ArticleFoods (Basel, Switzerland)2024
K-Carrageenan/Locust Bean Gum Gels for Food Applications-A Critical Study on Potential Alternatives to Animal-Based Gelatin.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Citric-acid-assisted upcycling ofFood chemistry: X · 2026Article
- Determining Carrageenan Sulfate Groups Using Ion Association with Alcian Blue Dye.Molecules (Basel, Switzerland) · 2026Article
- Rheological and Thermal Characterization of Kırkağaç Melon Seed Beverage Puddings Structured with Hydrocolloids.Gels (Basel, Switzerland) · 2026Article
- Safety and efficacy of a feed additive consisting of locust bean gum for cats, dogs, pigs and poultry (FEDIAF).EFSA journal. European Food Safety Authority · 2026Article
- κ-Carrageenan and Its Synergistic Blends: Next-Generation Food Gels.Gels (Basel, Switzerland) · 2025Review
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Among hydrocolloids used in the food industry, gelatin (an animal protein) is remarkably known for its unique gel forming ability. Creating a perfect, green substitute for animal gelatin is extremely difficult if not impossible, because this versatile hydrocolloid offers many special properties that are not easily imitated by other vegetable-based systems. The combination of more than one type of hydrocolloid is commonly used in food either to bridge the above-mentioned gap or to impart novel organoleptic characteristics (such as mouthfeel) to food products, to modify rheological characteristics, and to satisfy processing requirements in the industry. In this work, we study the rheology and the texture of water mixtures of κ-Carrageenan (κ-C) and Locust Bean Gum (LBG). By fixing different κ-C concentrations and varying the LBG/κ-C ratio, we explore a wide range of potentially useful textures. The results obtained for the green systems are also compared to those exhibited by animal gelatin formulations.
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Registered trials
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