Direct imaging of the changing polysaccharide network at high levels of co-solute

Aqueous and high sugar gels of agarose and κ-carrageenan were prepared to investigate the changing nature of polymeric matrices. Transmission electron microscopy documented a transformation from an aggregated network in the aqueous environment to a lightly cross-linked structure in high solids. The latter possesses an elastic consistency based on the increasing values of yield strain from high- to low-water systems recorded using compression testing. The work provides further confirmation of the increased amorphicity of polysaccharide networks in high solid preparations.