Implementation
Natural biopolymer gels for food product formulation

Most texture agents are available in powder form.

In all cases involving extended-chain polymers, solubilization is a crucial stage in the use of gelling agents, and a number of principles need to be borne in mind to ensure optimum functionality. There are several stages involved.

a) Efficient particle dispersion: the aim is to provide the largest possible contact surface between the solvent (water) and the macromolecular chains. The affinity of the chains for water often leads to the formation of lumps (rapid peripheral hydration of an agglomerate of particles forming a swollen zone which can greatly slow down water migration). Intense mechanical agitation is most often applied with suitable dispersing tools (e.g. a "deflocculating" paddle). Pulverulent forms that facilitate dispersion, such as particles agglomerated into large porous grains,...