FAQs

How to test the gel strength of Low Acyl gellan gum ?

APPARATUS

Thermo-tank ( 5 ~ 50℃) 

Electronic balance (accurate to 0.001g)

TA-TX2 texture analyzer

Water bath ( 10 ~100℃)

PROCEDURE

Weigh 0.6g sample ( accurate to 0.01g ), transfer to 250mL beaker and add 120mL distilled water, weigh the total weight of beaker and solution and note it. Put the beaker in water bath ( 80℃) and stir it by glass bar for three times, 30 seconds for each time, heat for 20 minutes to ensure that the gellan gum dissolved totally, then add 2.7% calcium chloride ( CaCl₂ ) 2mL, then take the beaker out, swab up the outer wall of the beaker, add the water to make up a loss. Agitate to make the solution evenly, then pour the solution into the flat bottom container, the height of the liquid is 2cm, cool the solution to form the gel, then store the gel for 20h in Thermo-tank ( 20℃). Make three samples parallelly, determine their gel strength and take the average value.  

TPA for the gel strength testing