Establishment of Mixing Ratios for Senior-Friendly Gelatin Gels Formulated with κ-Carrageenan and Calcium Chloride using the Response Surface Methodology

The objective of this study was to determine the optimal mixing ratios pork skin gelatin, κ-carrageenan, and calcium chloride for manufacturing senior-friendly gelatin gels with hardness tongue or gum intake, as well fulfilling protein, dietary fiber, contents Korean industry standard (KS) foods. ratio ingredients determined within 6.60~33.3% (w/v) 2.50~6.25% 0.235~2.351% using response surface methodology. having 2 5 N/cm2 were predicted 6.605~11.331% 2.74~6.25% 0.235% chloride. amounts nutrients (proximate composition, calcium, fiber contents) in significantly affected by changing three ingredients. In conclusion, thereby chloride, it could be confirmed control corresponding 2nd 3rd grades gels, standards 6 g 80 mg 2.5 per 100 product.