The Impact of Tween 20 on the Physical Properties and Structure of Agar Gel
This study aimed to evaluate the effect of different concentrations of Tween 20 on various physical properties of agar gel as a model material. The effects of other sources of agar-agar powder on the gel properties were also evaluated. The pure gels were prepared with agar powders obtained from two...
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MDPI AG
2025-02-01
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| Series: | Gels |
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| Online Access: | https://www.mdpi.com/2310-2861/11/3/159 |
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| author | Ewa Jakubczyk Anna Kamińska-Dwórznicka Anna Kot |
| author_facet | Ewa Jakubczyk Anna Kamińska-Dwórznicka Anna Kot |
| author_sort | Ewa Jakubczyk |
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| description | This study aimed to evaluate the effect of different concentrations of Tween 20 on various physical properties of agar gel as a model material. The effects of other sources of agar-agar powder on the gel properties were also evaluated. The pure gels were prepared with agar powders obtained from two suppliers. Also, agar gels with Tween 20 in the 0.10 to 0.70% range were produced. The measurement of density, water activity, maximal force at fracture and gelling temperature, and the agar gels’ rheological properties, showed that the gels prepared with different agar powders had similar properties. The syneresis and stability indexes, gas hold-up, mechanical and acoustic attributes, and structure of foamed gels with Tween 20 were measured. The addition of Tween 20 in amounts ranging from 0.10 to 0.35% contributed to a gradual decrease in the stability and mechanical parameters of the gels. Using a concentration of 0.7%, Tween was able to obtain foamed gels with a uniform structure and small pore size, but low hardness and gumminess. Application of a lower concentration of Tween of 0.1% produced more rigid gels with limited gel syneresis. Adding Tween 20 at the appropriate level can be a factor in obtaining gels with a tailored structure and texture. |
| format | Article |
| id | doaj-art-620a2c0ca0e349e99168b8c71a49de33 |
| institution | Kabale University |
| issn | 2310-2861 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Gels |
| spelling | doaj-art-620a2c0ca0e349e99168b8c71a49de332025-08-20T03:43:27ZengMDPI AGGels2310-28612025-02-0111315910.3390/gels11030159The Impact of Tween 20 on the Physical Properties and Structure of Agar GelEwa Jakubczyk0Anna Kamińska-Dwórznicka1Anna Kot2Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, PolandDepartment of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, PolandDepartment of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, PolandThis study aimed to evaluate the effect of different concentrations of Tween 20 on various physical properties of agar gel as a model material. The effects of other sources of agar-agar powder on the gel properties were also evaluated. The pure gels were prepared with agar powders obtained from two suppliers. Also, agar gels with Tween 20 in the 0.10 to 0.70% range were produced. The measurement of density, water activity, maximal force at fracture and gelling temperature, and the agar gels’ rheological properties, showed that the gels prepared with different agar powders had similar properties. The syneresis and stability indexes, gas hold-up, mechanical and acoustic attributes, and structure of foamed gels with Tween 20 were measured. The addition of Tween 20 in amounts ranging from 0.10 to 0.35% contributed to a gradual decrease in the stability and mechanical parameters of the gels. Using a concentration of 0.7%, Tween was able to obtain foamed gels with a uniform structure and small pore size, but low hardness and gumminess. Application of a lower concentration of Tween of 0.1% produced more rigid gels with limited gel syneresis. Adding Tween 20 at the appropriate level can be a factor in obtaining gels with a tailored structure and texture.https://www.mdpi.com/2310-2861/11/3/159porous gelsagaraerationTween 20texturerheology |
| spellingShingle | Ewa Jakubczyk Anna Kamińska-Dwórznicka Anna Kot The Impact of Tween 20 on the Physical Properties and Structure of Agar Gel Gels porous gels agar aeration Tween 20 texture rheology |
| title | The Impact of Tween 20 on the Physical Properties and Structure of Agar Gel |
| title_full | The Impact of Tween 20 on the Physical Properties and Structure of Agar Gel |
| title_fullStr | The Impact of Tween 20 on the Physical Properties and Structure of Agar Gel |
| title_full_unstemmed | The Impact of Tween 20 on the Physical Properties and Structure of Agar Gel |
| title_short | The Impact of Tween 20 on the Physical Properties and Structure of Agar Gel |
| title_sort | impact of tween 20 on the physical properties and structure of agar gel |
| topic | porous gels agar aeration Tween 20 texture rheology |
| url | https://www.mdpi.com/2310-2861/11/3/159 |
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