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Principles, Purpose and Scope
Carrageenan is obtained by alkaline extraction of certain species of the class Rhodophycyeae (red
seaweeds). Eucheuma cottonii is red seaweed that yields upon extraction a kappa‐carrageenan. E.
Cottonii may be presented for gel testing as alkali treated cottonii chips, primary processed chip or as a
semi‐refined milled product. The kappa carrageenan of E. cottonii is characterised by a rigid, thermally
reversible high strength gel. Complete solubility takes place in a hot water system rendering a thick fluid
that gels at room temperature. The gel strength of the kappa carrageenan is increased with increasing
concentration of potassium ion in solution. Consequently, gel strength is measured with (salt gel) and/or
without (water gel) potassium chloride addition.
Safety
Wear protective gloves when working with boiling baths and boiling water.
When using a Silverson blender, ensure that the working head is completely immersed n liquid before
turning on
System checks
Ensure that the calibration and maintenance of all safety, measuring and test equipment is valid prior to
use.
Include a suitable control with defined limits in each assay run. Should, during a set of analysis, the
Control sample result fall outwith limits, the tests for all batches must be repeated and remedial action
agreed with the Manufacturing manager.
Media and Reagents
Deionised water
Potassium chloride (KCl) – General‐purpose reagent
Equipment
1 litre plastic beakers
Kettle or other suitable water‐boiling device
Glass gel jars ‐ 250 ml. capacity + lids. (Dimensions ‐ Jar + lid height = 75mm; Outer diameter =
84mm)
Calibrated 0 ‐ 100oC thermometer.
Aluminium foil.
Boiling water bath plus cover (lid)
Hot plate.
Silverson R4 heavy‐duty laboratory mixer fitted with a square holed high sheer screen (holes
approx. 2mm2 square).
Incubator, preset to 20oC + 1.0oC
Stevens LFRA texture analyser with S/S probe (1.0cm diameter x 2.5cm)
Method
Note: If required, first determine the dry matter of the sample and use this figure to calculate
the test solution concentration on a dry weight basis.
1. Turn on the boiling water bath.
2. Heat to boiling approx. 1 litre of deionised water in a kettle.
3. For a salt gel at 1.2% on dry weight basis of kappa carrageenan with 0.3% KCl, accurately
weigh [(6.00g/DM)x100] of product sample into a tared 1 litre plastic beaker. Then weigh
and add 1.50g of KCl into the beaker and mix the dry ingredients together with a spatula.
4. Pre‐soak the sample.
a. For powder – wet the sample with approx. 50 ml of cold deionised water, carefully
washing down any sample that may be on the sides of the beaker.
b. For chip – wet the sample with approx. 100ml of just boiled deionised water and
allow the sample to stand for 12 to 18 hours to soften.
5. Make up the sample solution to approx. 400 ml with just boiled deionised water – avoid
splashing. Gently mix with a spatula. Retain a small amount of water to finally rinse down
the spatula.
6. Present the sample to the Silverson mixer previously fitted with the square hole screen
attachment and mix for approx. 1 minute or longer (up to a maximum of 3 minutes if
necessary) to ensure that no lumps remain in the sample.
7. Rinse the head of the Silverson down with a little boiling water into the sample.
8. Cover the hot solution with aluminium foil and place in the boiling (bubbling) water bath
for approx 30 minutes to ensure complete solubility. Cover the boiling bath.
9. After approx. 30 minutes, remove the sample from the boiling bath and adjust the weight
to 500g with hot deionised water.
10. Thoroughly mix the solution with a spatula avoiding creation of excess bubbles or froth.
11. While still hot, pour solution into 2 x 250 ml glass gel jars. It is necessary to ensure equal
dispensing of solution between jars by adding approx 50 to 100 ml amounts at a time
alternately between the jars.
12. Place the lids of the jars on at a slight angle to prevent condensation dropping onto the
surface of the gel and leave to set. Do not allow any air gaps between the lid and the gel
jar. Do not disturb the gels while setting, as movement may disrupt the formation of the
gel structure.
13. After approx. 4 hours when the gels have cooled to room temperature i.e. fully set, remove
the lids and wipe the condensation from the insides, then fully seal the glass jars.
14. Transfer the samples to the incubator (preset, to 20oC+ 1.0oC) and leave overnight (16‐24
hrs).
15. Measuring Gel Strength
a. Remove samples from incubator.
b. Carefully remove lids and pour off any excess liquid (syneresis). Note presence or
absence of syneresis on worksheet. (In some cases, the amount of liquid may need
to be measured.)
c. Following the method for gel measurement, measure gel strength using a Stevens
LFRA OR Sun Systems TA‐XT2 texture analyser fitted with stainless steel probe
(1.0cm diameter x 2.5cm) set for 20mm depth at 0.5mm/sec.
d. Measure gel strength of duplicates and, where there is good agreement i.e. less
than 30 units difference between duplicates, record the average gel strength.
16. Results
a. Where possible, a chart‐recorded trace of the gel profile and a note of the value for
each gel strength (also know as break strength) i.e. the highest load that the gel
bears before rupture, is recorded in the appropriate logbook. The final result, an
average, is recorded on the product worksheet.