Authors S.K. Sonawane, J.S. Gokhale, M.Z. Mulla, V.R. Kandu, S. Patil.
Aloe vera gel has excellent functional and nutritional properties and its incorporation into food can increase its functional and nutritional value of the food, Viscoelasticity, application of aloe vera in food fortification with the effect on nutritional and functional quality of products and effect of different processing techniques on the rheological properties of aloe vera which is a critical parameter during its food application, aloe vera Barbadensis miller, aloe vera inner gel, aloe vera gel , aloe vera gel decolorized, aloe vera 200 x , aloe vera 200:1, Improvement in the bioavailability of vitamins when co-administered with aloe vera, Rheological properties of aloe, enhance functional properties and shelf stability with aloe vera gel, sugars/polysaccharide, Viscoelastic properties control the texture of foods/food ingredients specifically those which show both elastic as well as viscous behavior, Polysaccharide solutions seems like a viscoelastic substance which can illustrate liquid and solid characteristics at the same time, structural configuration of the acemannan polymer or the potential interaction between acemannan and cell wall polysaccharides (e.g., pectic substances), Researchers have explored the application of aloe vera juice in different food products such as bakery, confectionary, beverages and dairy where it can act as a bio-preservative as well as improves the quality parameters of food products. Aloe vera has also been used as a food supplement, Aloe Vera
