Mechanism of controlling the gel strength of a chelating agent

Chelator gel strength control mechanism and seaweed salt , as is usually selected at neutral PH is only slightly soluble calcium sulfate dihydrate calcium ion source , a dry method and a chelating agent such as sodium citrate and mixed together with gellan gum , dissolved in cold water and heated to let the fully hydrated , then hot citric acid : Sodium lactate conditions to increase the solubility of calcium sulfate dihydrate , calcium effectively increased with time , the cooling gel strength after forming rising , the use of chelating agents can make the gellan gum was dissolved in containing 60 % sucrose or high- fructose corn syrup thermal solution zinc lactate sucrose system will help improve the transparency of gellan gum .