| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541315 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Alginate solutions with low M:G ratio exhibited larger gel strength compared to solutions with higher M:G ratios. ⺠Water retention capacity were highest for alginate with M:G ratio of 0.8 compared to alginate with M:G ratio of 1.3 and 2.5. ⺠Prospective food consumption decreased and fullness increased after alginate with low M:G ratio. ⺠Decreased spontaneous food intake by 10% after consumption of the alginate formulation with low M:G. ⺠The alginate fibre was well tolerated.
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Authors
M. Georg Jensen, J.C. Knudsen, N. Viereck, M. Kristensen, A. Astrup,