Investigation of the rheological alterations in Iota carrageenan through the exchange of potassium with calcium ions.

Abstract

Abstract Carrageenan is a natural polymer extracted from the Red-Seaweeds that is important for the food and pharmaceutical industries. It is crucial to comprehend how the ion exchange affects the rheological properties of Iota carrageenan polymer, particular potential for gelation, which has several applications in the food and pharmaceutical industries. The current study focuses on analyzing the rheological changes brought on by the exchange of potassium ions with calcium ions in Iota carrageenan. Due to their distinct associations with the anion component, monovalent and divalent cations both have a varied impact on the gelation property of carrageenan.