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article
Kinetic study of fluid gel formation and viscoelastic response with kappa-carrageenan
Abstract
We describe the production of fluid gels from kappa-carrageenan using well-defined geometries, flow patterns and cooling rates. Narrow size distributions are achieved by inducing spinodal decomposition under temperature quench and controlled sheared conditions. The polymer concentration effect on the mechanism of decomposition is provided, as is a mathematical description of the relationship between the increase in viscosity, due to the particle formation, and the concentration of the kappa-carrageenan.For all of the studies with kappa-carrageenan a mean diameter of