Effect of sugars, galactose content and chainlength on freeze–thaw gelation of galactomannans

Cryogels of locust bean gum (LBG) were prepared by freezing and thawing 1.0 wt% solutions incorporating sucrose, glucose, fructose or sorbitol at concentrations of 40, 45, 50, 55 and 60 wt%, and were characterised by compression testing. Gel strength showed an initial increase and subsequent decrease with increasing concentration of sugar. Maximum strength was attained at 45 wt% fructose, 50 wt% sucrose or sorbitol, and 55 wt% glucose, but increased in the same order: fructose