Self-structuring foods based on acid-sensitive gellan gum systems to impact on satiety

摘要: A novel approach that may impact on satiety, whilst meeting the demands of consumers, is use hydrocolloids respond to environment (acidic) conditions inside human stomach by self-structuring. This thesis seeks investigate in vitro acid-induced gelation (“structuring”) mixed biopolymer systems; low-acyl and high-acyl gellan gum, fluid gels. To explore this concept, a variety acid structures were obtained, which characterised texture analysis, rheology dynamic scanning calorimetry. The gel found rely pH, hydrocolloid concentration, percentage weight each used processing during their production. It suggested alone more than capable providing prolonged satiety but leads unpleasant sensations for consumer if there no delivery energy body compliment sensation satiety. Materials should be included will modulate slowly release calories over time. research shows addition co-solutes such as sugar measurement subsequent from gels could provide first step tackling these issues.