It offers immediate thinning action, reduces gel strength
, and is more cost-effective than traditional thinners.
The gel strength
of PDMAEMA hydrogels was evaluated from the elastic modulus obtained from Eq.
However, from prior experience, the gel strength
of the surimi would be expected to increase from 400 to 600 points if dewatered to a standard moisture content of 75% (Reppond and Babbitt, 1997).
5) Gel strength
builds up with time in hours (measured in Sydansk scale) Phenol SI no.
A blend of kappa and iota carrageenans formed by alkaline extraction has higher gel strength
than a blend formed by water extraction [18, 19].
Normally when you are using a standard extended bentonite and water mixture the resulting high gel strengths
can cause increased annular pressure.
The process substantially increases the gel strength
of the thermally induced gel from reconstituted egg white.
Duo-Vis/Super-Vis: A bio-polymer, when added to a bentonite-based drilling fluid, provides high gel strength
, resulting in vastly improved suspension of large drill cuttings, sand and gravel.
Their point was to optimize gel strength
in relation to iron concentrations.
The higher production cost and low gel strength
of these superabsorbents, however, restrict their application widely.
1]) to a SAP provides a method for increasing the gel strength
Reduce the gel strength
of highly thixotropic or gel-like pastes by high speed agitation and/or dilution with vehicle before letting down.
The breaking force, deformation, and gel strength
were measured using a texture analyzer (EZ-test, Shimadzu, Tokyo, Japan) equipped with a cylindrical plunger (diameter 5 mm, depression speed 80 mm/min).
Citri-Fi products are used to manage moisture, partially replace vegetable and animal fat including trans and saturated fats, improve gel strength
, and replace or reduce the use of commonly used chemical additives such as phosphates in a wide array of food products, including bakery, snack, processed meat, sauce, dairy, and beverage products.
This is a gelling polysaccharide polymer derived from red seaweed which provides high gel strength
at very low concentrations.