RHEOLOGY OF GELS

Abstract This review covers the rheology of gels formed by macromolecular food additives. In particular agar, alginate, carrageenan, gelatin, pectin and microbial polysaccharide gels are considered. Empirical and fundamental techniques that have been applied to gels are listed and the relationship between rheological parameters and sensory assessment of texture is briefly discussed. Certain general conclusions about the dependence of the rheological properties on network composition and structure are put forward.