Edible hydrogel from gelatin and alginate as functional low‐calorie noodle

Abstract There is an urgent need to develop edible hydrogels that can be served as a main dish with low‐calorie content and high satiety value, yet are easy to digest. However, the development of such hydrogels remains challenging. In this study, low‐calorie edible hydrogels were prepared from gelatin and sodium alginate (gel/SA hydrogels) through a facile acid soaking‐drying method. These gel/SA hydrogels exhibited excellent mechanical properties with texture characteristics similar to that of Liangpi. The sensitivity of gelatin and acidified sodium alginate to pH resulted in a high swelling ratio of the hydrogels, contributing to weight retention in a simulated stomach environment and rapid degradation in a simulated intestinal environment. These properties indicate that these gel/SA hydrogels have a good prospect of being used as low‐calorie food with high satiety value and are easy to digest. Konjac glucomannan can also be incorporated into the gel/SA hydrogels to further improve their biological functionality.