Relationship between Food Rheology and Perception - Practical Food Rheology - page 186

(a) (b)

Fig. 8.7 Mixing behaviour of molten gelatin solutions at 10% (a) and 30% (b) concen-
tration. Adapted from Ferry etal.(2006a). Copyright 2006, with permission from Elsevier;
and Koliandris et al. (2008). Copyright 2008, with permission from Elsevier.

Fig. 8.7 shows the results of mixing molten gelatin solutions at a
temperature of 50 ◦ C at concentrations of 10 and 30% with water also
at 50 ◦ C. Even at a concentration of 30%, which is well above the
c * concentration (Wulansari et al ., 1998), gelatin solutions mix very
efficiently with water in the same way as granular starch does. The
possible consequences of this for tastant release compared to that of
other hydrocolloid solutions can be appreciated from Fig. 8.8.
Fig. 8.8 shows the result of a salt release experiment from coloured
gelatin and locust bean gum solutions which were spiked with NaCl
followed by measuring the salt concentration at the top of the beaker.

0.10 0.10

0.08 0.08

0.06 0.06

0.04 0.04

0.02 0.02

0.00 0.00

0 5 10 15 20 25 30 0.2 0.4 0.5 0.6 0.8 1

LBG concentration (%) Gelatin Concentration (%)

Fig. 8.8 Na + release for different concentrations of gelatin and LBG solutions. Repro-
duced from Koliandris et al. (2008). Copyright 2008, with permission from Elsevier.