caa a22 4500 463156005 CHVBK 20180406164734.0 cr unu---uuuuu 170326e20070501xx s 000 0 eng 10.1007/s00217-006-0385-y doi (NATIONALLICENCE)springer-10.1007/s00217-006-0385-y Physicochemical characterization and stability of inulin gels [Elektronische Daten] [Emma Chiavaro, Elena Vittadini, Claudio Corradini] The ability of three commercial inulins (Raftilose ®P95, Frutafit IQ®, and Frutafit TEX®) with different chemical composition (oligo-polysaccharides profile) to form gels (at 25 and 50°C) was evaluated. Raftilose®P95 (rich in mono-disaccharides) did not form gels, Frutafit IQ® (mainly oligosaccharides) gelatinized in the 30-60% w/w concentration range and Frutafit TEX® (mainly long-chain saccharides) in the 20-40% w/w range. Textural and thermal properties of the gels were studied and their stability was evaluated during storage at 4°C. Frutafit TEX® gels (both fresh and during storage) were harder, more adhesive, and less cohesive than Frutafit IQ® gels (40% w/w). At 40% w/w, Frutafit TEX® gels had a significantly higher amount of freezable water than Frutafit IQ®, and the DSC thermogram line shapes indicated that ice melting was more uniform and occurred at higher temperatures in Frutafit TEX® than in the Frutafit IQ® gels. Ice melting profile was not significantly affected by both gelification temperature and storage time. Frutafit IQ® gels were more stable than Frutafit TEX® gels during storage. Springer-Verlag, 2006 Inulin nationallicence Gel nationallicence Texture nationallicence Differential scanning calorimetry nationallicence Freezable water nationallicence Chiavaro Emma Dipartimento di Ingegneria Industriale, Università degli Studi di Parma, via G.P. Usberti 181/A, 43100, Parma, Italy aut Vittadini Elena Dipartimento di Ingegneria Industriale, Università degli Studi di Parma, via G.P. Usberti 181/A, 43100, Parma, Italy aut Corradini Claudio Dipartimento di Chimica Generale ed Inorganica, Analitica, Chimica Fisica, Università degli Studi di Parma, via G.P. Usberti 17/A, 43100, Parma, Italy aut European Food Research and Technology Springer-Verlag 225/1(2007-05-01), 85-94 1438-2377 225:1<85 2007 225 217 https://doi.org/10.1007/s00217-006-0385-y text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0385-y text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Chiavaro Emma Dipartimento di Ingegneria Industriale, Università degli Studi di Parma, via G.P. Usberti 181/A, 43100, Parma, Italy aut NATIONALLICENCE 700 1- Vittadini Elena Dipartimento di Ingegneria Industriale, Università degli Studi di Parma, via G.P. Usberti 181/A, 43100, Parma, Italy aut NATIONALLICENCE 700 1- Corradini Claudio Dipartimento di Chimica Generale ed Inorganica, Analitica, Chimica Fisica, Università degli Studi di Parma, via G.P. Usberti 17/A, 43100, Parma, Italy aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 225/1(2007-05-01), 85-94 1438-2377 225:1<85 2007 225 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer