Characterization of in-vitro gel performance of novel MC with respect to the suitability for satiety applications

Autor:	W. H. Kerr Anderson, Britta Hübner-Keese, Matthias Knarr, Roland Adden
Rok vydání:	2012
Předmět:	Aqueous solution General Chemical Engineering General Chemistry In vitro Characterization (materials science) Gel forming chemistry.chemical_compound Gel strength chemistry Chemical engineering Human stomach Rheology Methyl cellulose Polymer chemistry Food Science
Zdroj:	Food Hydrocolloids. 29:317-325
ISSN:	0268-005X
DOI:	10.1016/j.foodhyd.2012.03.008
Popis:	Rheological properties of aqueous solutions of a novel methyl cellulose has been compared to the performance of a conventional methyl cellulose. Gel formation of these materials is trigged only by increased temperatures. The low gelation temperature of the novel methyl cellulose enables this material to gel at body temperature. Compression measurements of the gels at various concentrations were performed and the investigated gel strength could be fitted according to an exponential equitation. The comparison to alginate as a known gel forming agent by acidification and known as satiety inducing agent showed comparable gel strength at 37 °C. Therefore, a potential of the novel methyl cellulose for human weight management applications has been identified. Gel formation in the human stomach could lead to a satiety effect.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::6ca919be8d722f40a247766df48cf61f https://doi.org/10.1016/j.foodhyd.2012.03.008 Zobrazit plný text záznamu Full Text from ScienceDirect