Influence of low sucrose concentrations on the compression resistance of gellan gum gels

Effects of the addition of low-sucrose concentrations (100–250 g/l) to gellan gels at different concentrations (3, 7.5, and 12 g/l) on compression parameters were studied. True stress and strain values were obtained from compression up to rupture tests and the modulus of deformability from compression up to 10% deformation. True rupture stress and deformability modulus values increased and true rupture strain values decreased with addition of sucrose for the higher gellan concentrations gels (7.5 and 12 g/l), resulting in stronger, firmer and more brittle gels.