Résumé
Homogeneous texturized fruit was prepared by internal setting with alginate, insoluble calcium salt at neutral pH and with glucono-δ-lactone. Hydrolysis of the latter gradually lowered pH, thus inducing calcium release and gel setting. Gelation kinetics of blends at different initial pH levels were determined by following the evolution of the compressive force of gels with a Texture Analyser. Biexponential and Avrami models provided good overall descriptions of the different S-shaped setting-curves in relation to initial pH. The biexponential model could provide a good basis for a physico-chemical interpretation of the gelation phenomenon.