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Issue 5, 2016
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Sucrose release from polysaccharide gels

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Sucrose release from polysaccharide gels has been studied extensively because it is expected to be useful in understanding flavour release from solid foods and to find a new processing method which produces more palatable and healthier foods. We provide an overview of the release of sucrose and other sugars from gels of agar and related polysaccharides. The addition of sucrose to agar solutions leads to the increase in transparency of the resulting gels and the decrease in syneresis, which is attributed to the decrease in mesh size in gels. The syneresis occurring in the quiescent condition and fluid release induced by compression is discussed. The relationship between the sugar release and the structural, rheological and thermal properties of gels is also discussed. Finally, the future research direction is proposed.

Graphical abstract: Sucrose release from polysaccharide gels

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Article information

18 Nov 2015
23 Jan 2016
First published
25 Jan 2016

Food Funct., 2016,7, 2130-2146
Article type
Review Article

Sucrose release from polysaccharide gels

K. Nishinari and Y. Fang, Food Funct., 2016, 7, 2130
DOI: 10.1039/C5FO01400J

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