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Vegan Gelling Agent Imparts Variable Strengths, Antimicrobial Effects

Contact Author Rachel Grabenhofer
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*Depiction; not the actual ingredient

Recent research published in Food Chemistry describes a non-animal gelling agent with unique properties that the authors believe could replace other gelatins in foods, dietary supplements, and pharmaceutical and cosmetic products such as ointments and sprays.

The viscoelastic gelling agent is a combination of citric acid and disodium 5-guanylate. According to the article abstract, the material exhibits variable concentration-dependent and temperature-sensitive gel strengths, with broad-reaching implications.

Furthermore, rheological measurements indicate shear thinning behavior similar to gelatin. Finally, it demonstrates antimicrobial efficacy against a wide range of microbes.

See related: Linking Sensory and Rheology Charcteristics

 

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