Abstract: The viscosity of gellable starch-based systems is enhanced synergistically by admixing with the starch a glucomannan such as konjac. The improved viscosity is maintained at elevated temperature. Other food ingredients may be added to the mixture prior to gelation. Sols formed from the mixture exhibit improved cling to smooth surfaces such as poultry, fish and vegetables, and the resulting gels have high strength and stability even at elevated temperature. The gels become thermally stable by addition of an alkali either before or after gelling, or by freezing the gels with or without addition of an alkali. The compositions are useful in a wide variety of food and industrial applications.

Abstract: An anti-icing fluid suitable for ground treatment of aircraft, being a glycol-based solution containing a gel-forming carrageenan, in an amount of less than 5 wt %. The carrageenan is present in the glycol-based solution in an amount sufficient to thicken the fluid to promote its adherence to aircraft surfaces when applied to a stationary aircraft. Use of this thickened deicing fluid does not adversely affect airfoil lift characteristics during takeoff, because the fluid exhibits shear thinning and readily flows off the aircraft surfaces when exposed to wind shear during the aircraft's takeoff run.