Synthesis and characterization of coloured calcium alginate noodles
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Abstract
The aims of this study were to synthesize calcium alginate (CA) gel from sodium alginate (SA) solution by cross-linking with calcium ions and to characterize alginate polymer by using Fourier Transform Infrared spectroscopy (FTIR). SA was able to build hard gels and insoluble polymers via cross‐linking with calcium ions after the treatment with calcium ion from different sources; which are CaCl2, Ca(OH)2, and CaSO4.1/2H2O solution. The optimal SA and calcium chloride concentration was 0.4% and 0.45 M, respectively. SA dissolution was investigated at room, low, and high temperature. It was found that, SA was highly soluble in cold water with temperature about 6 OC and produces a smooth viscous solution after 8 hours. FTIR spectra of freeze dried gel worms of CA obtained from CaCl2, Ca(OH)2, and (CaSO4)2.H2O showed similar peak. This indicated that Ca(OH)2 and CaSO4.1/2H2O can be used to form CA gel instead of CaCl2. Moreover, edible CA was also synthesized from food grade SA and calcium hydroxide solution. Gel worms did not exhibit an alkaline bitter taste of calcium hydroxide after soaking with hot water.
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