How does the texture analyzer determine the gel strength of food additives (which can be obtained)?

Curd lan, also known as thermogel, coagulated polysaccharide, is a water-insoluble dextran produced by microorganisms and composed of β-1,3-glycosidic bonds. It is a kind of heating liquid. A general term for polysaccharides which form a hard and elastic thermoreversible gel and form a thermoreversible gel. In May 2006, China approved the availability of rubber as a food additive, which can be used in raw and dried noodles, raw and moist noodles, related products, tofu products, cooked meat products, Western ham, and meat enema.

1 Preparation of gelatin gel

Take 0.3 g of the sample in 15 mL of water, stir it with a cylindrical emulsifier at 3500 r/min for 5 min, then transfer the suspension to a 18 mm × 180 mm test tube and aerate for 3 min under vacuum. Then, the tube was quickly placed in a boiling water bath for 10 min and cooled in cold water for 30 min. The gel was removed from the test tube and a 10 mm gel at 20 mm and 30 mm from the bottom was taken and set aside.

2 Instrument and equipment and test conditions ( refer to GB 28304-2012 national standard, click here to download )

Equipment : UTA multi-function texture analyzer or RTA-gel gel strength tester

P/5 probe : 0.5 cm diameter stainless steel piston cylinder

Probe test speed : 250 mm/min

UTA Multifunctional Texture Analyzer RTA-gel Gel Strength Tester

3 test results

The measurement was carried out using a UTA multi-function texture analyzer or an RTA-gel gel strength tester, and the gel strength was calculated from the recorded load-time (Ft) curve. The gel strength is in W1 and the value is expressed in grams per square centimeter (g/cm ² ).

W1=F/0.196

Where: F - the reading of the inflection point of the sharp drop in the curve of the gel when the gel breaks in the load-time (Ft) curve, in grams (g)

0.196 - the value of the cross-sectional area of ​​the cylindrical probe in square centimeters (cm ² )