Phase 1: 3% Gelling Activated Fiber in Distilled Water
Phase 2: 2.5% Calcium Chloride in Distilled Water
- Preparation of Phase 1: Disperse Gelling Activated Fiber into 180F DI water, Stir/shear for 15 minutes and cool to room temperature
- Preparation of Phase 2: Add calcium chloride to water and stir until dissolved
- Add Phase 1 drop-wise into Phase 2
NOTE: The 3% GAF and 2.5% CaCL are far in excess of what would typically be needed in food formlations. This is exagerated and ONLY to illustrate concept. Red food color added to Phase 1 in Video for visual.
When you do this, you can see that the beads/gels produced when Phase 1 is dropped into Phase 2 form instantaneously and are durable. This concept would enable you as a formulator to achieve a variety of results. You could create a firm gel that would set over time or you could extrude and instantly gel a string or rope or beads. This would be useful to provide dispersion and protection of different components or novel textures or mixtures of textures.
In addition to forming instant gels, GAF can be formulated to enable gels that develop slowly over time and also exhibit gel strengths that vary from strong to weak. Formulators can achieve various textures and viscosities using GCF. We would be happy to share our formulating expertise and insights with you.