FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

Authors

WALDEMAR GUSTAW, BOHDAN ACHREMOWICZ, STANISŁAW MLEKO

Title

Effect of NaCl on rheological properties of chosen hydrocolloids and their mixtures

Abstract

Rheological properties of xanthan gum, guar gum and xanthan/guar blends has been investigated. Maximum synergism was observed at blend ratios 1:1 in absence ions. Addition of sodium ions above level 0,005 M. diminishes the interactions significantly. Xanthan/guar gum blends had thixotropic properties. The highest thixotropy coefficient KT = 2,6 was observed for xanthan gum : guar gum blend (3:7) in absence ions.

Download