Structural characterization of interpenetrating network formation of high acyl gellan and maltodextrin gels

A mixed-gel of high acyl (HA) gellan gum and maltodextrin (MD) (potato DE2) demonstrated a range physical properties with proposed interpenetrating network. Mixed hydrocolloid gels allow for the development novel that neither polymer alone could create allowing unique functionality in textures or controlled release. The aim this work was to identify type network formation by examining material contribution from each polymer. Material quiescently set composite were characterized through bulk fracture, small deformation rheology, DSC, microscopy. continuous shift fracture strain modulus created mixed soft flexible HA firm brittle MD. By adding MD (from 0 40%) at constant 0.5% gellan, gel true decreased 0.50 0.18 while Young's Modulus increased 3 1780 kPa. No indication phase separation chemical complexation measured. Analysis time-dependant hypothesized gelation mechanism which forms first aggregates within pores without separation. dominated rheology appeared dominate point. indicative structural organization