Gelation of Polysaccharides

Abstract

This review concerns the different types of gels formed by polysaccharides. First, single polymer-based gels are introduced with thermoreversible gels (agarose, x-carageenan, gel lan), ionic crosslinked gels (alginates, pectins) and thermoforming gels (hydrophobic modified polysaccharides). Then, two-polymer-based gels are discussed; they are obtained when two non- gelling polysaccharides (galactomannan/xanthan), polyanion and polycation (alginate/chitosan), or two gelling polymers are mixed.