Scientific prognostication of structure-forming regularity of the system "alginate sodium – calcium sulfate – water"

Abstract

The article researches the mechanism of alginate calcium gel-forming, running in system "AlgNa-CaSO4-H2O" taking into account the theoretical base of the food dispersion systems formation according to technological, chemical and thermodynamic indicators. Analytical and experimental studies as to characteristic of alginate gels, got by method of the internal structuring, have been conducted. Analytical calculations, allowing getting homogeneous in texture ionotropic gels with possibility of control of the parameters of gel-forming process are offered.