Thermorheological Behavior of ?-Carrageenan Hydrogels Modified with Xanthan Gum

Hydrocolloids are long-chain biopolymers that can form viscous solutions or gels when dissolved in water. They employed as rheological modifiers various manufacturing processes finished products. Due to its unique gelation properties, animal gelatin is one of the most widely used hydrocolloids, finding applications several fields such food, pharmaceutical, and photographic. Nowadays, challenge valid alternatives products has become a crucial issue, for both ethical environmental reasons. The aim this work, propose green hydrocolloidal network, able reproduce features gels. ?-carrageenan may be an interesting alternative gelatin, due their attractive gelling features. We investigate thermorheological behavior aqueous at concentrations, focusing on gel transition temperature strength. To improve viscoelastic response gels, we add viscosity-enhancing hydrocolloid, i.e., xanthan gum. results show strength increases exponentially with concentration, thus suggesting synergistic interaction between two networks. also study effect sucrose thermal mechanical properties modified marked increase temperatures elasticity. In recent years, three-dimensional (3D) food printing been extensively studied industry, many advantages, customized design, personalized nutrition, simplified supply chain, expansion available materials. view growing interest additive manufacturing, printability complete formulation composed ?-carrageenan, gum sucrose.