Effect of salts and sugars on the clarity of gellan gels

The effect of glucose, fructose and sucrose (0–15 wt%) on the clarity of low acyl gellan gels (0.5 wt%) in the presence of potassium chloride (40–100 mm ), calcium chloride (10–80 mm ) and their mixtures at a total molar concentration of 80 mm , was investigated by light absorbance experiments (490 nm). The effect on gel clarity (at 100 mm KCl) of all sugar combinations, at a final concentration of 15 wt%, was also investigated. All gels with potassium were less turbid than the ones with calcium. In the case of salt mixtures, increasing concentration of calcium in the mixtures resulted in decreased clarity. In addition, turbidity increased with increasing salt concentration. Moreover, and at the higher salt concentrations, the presence of sugars resulted in clearer gels. When mixtures of sugars were added, all combinations resulted in increased clarity compared to the individual sugars.