Evaluation of gel strength in carrageenan and spray-dried plasma in wet Pet Food

This thesis investigates gel strength of carrageenan and spray-dried plasma, two additives used in Pet Food, which are evaluated according to different analytical methods and parameters. The first section provides a comprehensive overview of the characteristics and properties of carrageenan, a polysaccharide derived from red algae, highlighting their role in gel formation and the factors influencing their rheological behaviour. The second section details the production process, characteristics, and functional properties of spray-dried plasma, exploring its application and potential in Pet Food industries. The experimental section compares two distinct analytical methods for evaluating carrageenan gel strength, exploring the influence of various parameters, including concentration, temperature and processing time on gel’s mechanical properties. A similar approach is applied to spray-dried plasma, investigating the variability in gel strength across different measurement conditions. The objective of this research is to identify the key variables contributing to the observed variability in gel strength and to explore the underlying causes for discrepancy between experimental results and the technical specifications provide by suppliers. The study is relevant to the formulation and quality control of wet pet food, aiming to optimize gelation process and enhance product consistency.