The establishment of phase equilibrium in aqueous gelatin-locust bean gum (
LBG) systems in the process of cooling from 313 to 291 K in specific condit
ions, passes ahead of the gelation process This allows the suggestion that
macrostructure and mechanical properties of the system can be predicted on
the basis of knowledge of its phase diagram, obtained for the liquid gelati
n-LEG systems comprising gelatin molecular aggregates. Textural and rheolog
ical analysis of gel-like gelatin-LEG systems demonstrate the effect of two
factors determining their mechanical properties and acting opposite each o
ther when the concentration of LEG in the system increases: concentration o
f gelatin by LEG in the process of phase separation, and decrease in the de
nsity of the gel network. (C) 2000 Elsevier Science B.V. All rights reserve
d.