If you have something especially interesting for us, ask the mods first (it better be good and you will have to share the results!)Īny violations of the above rules can/will result in a ban. No posts attempting market research and/or industry surveys. No self promotion of any kind without explicit permission from the mods. Kappa carrageenan had good synergistic effect with cassia, LBG, guar, HPMC and konjac and antagonistic effect with xanthan, alginate, CMC and agar. User X is a jerk).ĭon't post people's personal info or go through their reddit history to discredit them. This study aims to determine the effect of using kappa carrageenan: iota carrageenan: mangrove flour (Avicennia marina) in ratio as a material edible films. Yes, even if you think it's funny/part of a joke. The kappa/iota-ratio of these kappa/iota-hybrids was determined by NMR spectroscopy. This means that kappa-2 carrageenan comprises a ratio of kappa (3:6-AG) repeating units to iota (3:6- AG-2-S) repeating units between 1.0 to 3.0:1, more. A place for redditors in food service to meet, gather and share with each other.Ĭooks, service staff, managers, business owners, etc. iota carrageenan to perform a cohesive and thixotropic gelling behavior. To this end, a series of kappa/iota-hybrid carrageenans ranging from almost homopolymeric kappa-carrageenan (98 mol- kappa-units) to almost homopolymeric-carrageenan (99 mol- iota-units) have been extracted from selected species of marine red algae (Rhodophyta).
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