DEVELOPMENT AND CHARACTERIZATION OF AN APPLE CELLULOSE GEL
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 42, Issue 1, pages 241–243, January 1977
How to Cite
WALTER, R. H., RAO, M. A., VAN BUREN, J.P., SHERMAN, R. M. and KENNY, J. F. (1977), DEVELOPMENT AND CHARACTERIZATION OF AN APPLE CELLULOSE GEL. Journal of Food Science, 42: 241–243. doi: 10.1111/j.1365-2621.1977.tb01260.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- MS received 5/24/76; revised 8/6/76: accepted 8/10/76.
Cellulose was isolated from apple press-cake in the form of a hydrogel, using dilute sodium hydroxide and hydrogen peroxide. The gel was characterized as a pseudo-plastic fluid. Its flow properties were similar to those of furcellaran, guar and xanthan gums. Freeze drying and milling apple cellulose gel impaired its hydrophilic character, but the particles nevertheless showed a tendency to wet and redisperse easily.