Summary
Control release from biopolymer is an important issue for flavour perception following to reduce flavour content such as salt in food formulation without any tangible change in taste. The experiments presented release behaviour from low acyl gellan gum gel. Attempts were focused to find a link between mechanical properties and microstructure of the gel. After conducting the compression tests, a number of parameters were investigated and the consist of the effect of the gellan concentration, salt concentration and cyclic compression on the mechanical properties of the gel. According to the results, mechanical properties of the gellan gels were remarkably affected by the gellan concentration, salt concentration and cyclic compression. It was shown that the gellan concentration, salt concentration and cyclic compression play a main role on the microstructure of the gel. The release experiments were carried out using uniaxial and cyclic compression to investigate the salt and riboflavin release from the gellan gel to identify the parameters which play a role on release from the gellan gel. Release experiments have shown that release profile is affected by the gellan concentration, salt concentration and number of cyclic compression. Results demonstrated that release profile can be affected by molecular weight of the releasable material.
Read More ↓Edition Statements
- Publication Date:2015
Thesis Information
- Degree:Ph.D.
- University:University of Birmingham
Publication Statements
- Language:eng
- Publication Date:2015
Edition Identifiers
- ethos:655844
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