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Effect of Sweeteners on the Solvent Transport Behaviour of Mechanically-Constrained Agarose Gels
Investigating the solvent transport behaviour of edible gels is important because it is strongly related to flavour release. We previously reported the solvent transport behaviour of mechanically-constrained agarose gels. These studies clearly showed that agarose gels can be treated as soft porous b...
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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MDPI
2018
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6318673/ https://www.ncbi.nlm.nih.gov/pubmed/30674799 http://dx.doi.org/10.3390/gels4010023 |
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author | Kaneda, Isamu |
author_facet | Kaneda, Isamu |
author_sort | Kaneda, Isamu |
collection | PubMed |
description | Investigating the solvent transport behaviour of edible gels is important because it is strongly related to flavour release. We previously reported the solvent transport behaviour of mechanically-constrained agarose gels. These studies clearly showed that agarose gels can be treated as soft porous bodies. Herein, we investigated the effect of sweeteners on the solvent transport speed, which is an important issue in the food industry, using sucrose and xylitol. Sucrose caused a concentration-dependent reduction in solvent transport speed. One of the reasons for the effect is that the solvent to which sucrose was added reduced solvent flow speed within the porous agarose network. This finding provides valuable information for flavour release from compressed gels. Moreover, we found a similar effect for xylitol, which is a promising candidate for substituting sucrose in low-calorie foods. This study would provide basic knowledge for the development of a new type of low-calorie foods. |
format | Online Article Text |
id | pubmed-6318673 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-63186732019-01-17 Effect of Sweeteners on the Solvent Transport Behaviour of Mechanically-Constrained Agarose Gels Kaneda, Isamu Gels Article Investigating the solvent transport behaviour of edible gels is important because it is strongly related to flavour release. We previously reported the solvent transport behaviour of mechanically-constrained agarose gels. These studies clearly showed that agarose gels can be treated as soft porous bodies. Herein, we investigated the effect of sweeteners on the solvent transport speed, which is an important issue in the food industry, using sucrose and xylitol. Sucrose caused a concentration-dependent reduction in solvent transport speed. One of the reasons for the effect is that the solvent to which sucrose was added reduced solvent flow speed within the porous agarose network. This finding provides valuable information for flavour release from compressed gels. Moreover, we found a similar effect for xylitol, which is a promising candidate for substituting sucrose in low-calorie foods. This study would provide basic knowledge for the development of a new type of low-calorie foods. MDPI 2018-03-16 /pmc/articles/PMC6318673/ /pubmed/30674799 http://dx.doi.org/10.3390/gels4010023 Text en © 2018 by the author. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Kaneda, Isamu Effect of Sweeteners on the Solvent Transport Behaviour of Mechanically-Constrained Agarose Gels |
title | Effect of Sweeteners on the Solvent Transport Behaviour of Mechanically-Constrained Agarose Gels |
title_full | Effect of Sweeteners on the Solvent Transport Behaviour of Mechanically-Constrained Agarose Gels |
title_fullStr | Effect of Sweeteners on the Solvent Transport Behaviour of Mechanically-Constrained Agarose Gels |
title_full_unstemmed | Effect of Sweeteners on the Solvent Transport Behaviour of Mechanically-Constrained Agarose Gels |
title_short | Effect of Sweeteners on the Solvent Transport Behaviour of Mechanically-Constrained Agarose Gels |
title_sort | effect of sweeteners on the solvent transport behaviour of mechanically-constrained agarose gels |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6318673/ https://www.ncbi.nlm.nih.gov/pubmed/30674799 http://dx.doi.org/10.3390/gels4010023 |
work_keys_str_mv | AT kanedaisamu effectofsweetenersonthesolventtransportbehaviourofmechanicallyconstrainedagarosegels |