Rheological characterisation of carrageenan gels

Abstract Carrageenan gels show different rheological properties depending on carrageenan type and gel composition. Carrageenan gel textures can vary from rubber-like or brittle to pasty. A gel can have a high elastic modulus, but collapse at a small deformation. By determining rheological characteristics of gels made from well defined (seaweed species extraction conditions) carrageenans, a good correlation can be established between carrageenan type and gel properties. This relationship, in turn, can be used to deduce from rheological characteristics of an unknown carrageenan to its likely molecular structure and origin. Rheological characterization is further a useful instrument in describing the influence of other gel components (salts, sugars a. o.) on carrageenan gels.