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Effect of Sweeteners on the Solvent Transport Behaviour of Mechanically-Constrained Agarose Gels

Food Physical Chemistry lab, Rakuno Gakuen University, Ebetsu, Hokkaido 069-8501, Japan
Received: 27 February 2018 / Revised: 14 March 2018 / Accepted: 14 March 2018 / Published: 16 March 2018
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Abstract

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. View Full-Text
Keywords: agarose gel; compression; solvent transport; sucrose; xylitol agarose gel; compression; solvent transport; sucrose; xylitol
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Kaneda, I. Effect of Sweeteners on the Solvent Transport Behaviour of Mechanically-Constrained Agarose Gels. Gels 2018, 4, 23.

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