Important variables for the formation of algin–calcium
gels are the concentrations of sodium alginate and calcium
chloride. Gel formation is not possible in absence of both
of these two essential ingredients. In the range of the experimental
concentrations of alginate and calcium chloride,
pH and temperature, the textural parameters (hardness,
cohesiveness and springiness) of the formed gels vary
widely. Algin–calcium gels can be formed even at a low
temperature like 0 C. The determination of instrumental
textural parameters as a function of these four variables
reveals that a minimum of 1.0–1.2% calcium chloride concentration
is mandatory to achieve the maximum values of
these textural parameters. The minimum concentration of
alginate requirement is 1.2% to achieve the maximum values
of hardness while maximum cohesiveness and springiness
can be obtained when the concentration is 2.1%.
Gels prepared at a pH of 2.0 are hard in texture while maximum
springiness and cohesiveness is obtained at a pH of
5.0. The use of low temperature results in a chewy product,
an intermediate range offers a harder product while high
temperature provides a gel with a good binding ability.