Preguntas frecuentes

In the factory, the most common standard is to measure the rupture strength at 20°C using a 1.5% concentration + 0.2% KCl.

1. Preparation of the "Standard Jelly"

   • Formula: Weigh 1.5g carrageenan + 0.2g KCl, then add water to a total weight of 100g (note: the salt is added first to activate gelation).

   • Dissolution: Heat in a water bath to 80-90°C, stirring until completely dissolved and free of particles. Replenish water to the original weight.

   • Molding: Pour the solution into a standard container (usually a 100ml beaker) and seal with a film to prevent moisture loss.

2. Constant Temperature Curing

   • Temperature: Place in a constant-temperature water bath or incubator at 20°C.

   • Time: Let it stand for 12-18 hours to allow the gel network to fully form and stabilize.

3. Puncture Test

   • Instrument: Use a gel strength tester (or texture analyzer) with a flat cylindrical probe of 12.7mm in diameter.

   • Parameters: Set the penetration speed to 0.5-1.0 mm/s, and the penetration depth is typically 4mm.

   • Reading: The maximum force (in units of g/cm²) at the moment the gel ruptures is the result.