Rheological properties of two mixed systems: κ-carragennan and guar gum, κ-carragennan and locust bean gum were investigated. The following parameters of them were determined: apparent viscosity, temperature of their gelling, and shear stress at fracture. The addition of galactomannans to κ-carragennan solutions changed the rheological properties of the solutions and gels. Among all blends of κ-carragennan and locust bean gum, the highest apparent viscosity amounting to 305 mPa·s showed a blend prepared at a 2:3 blend ratio, and in the case of blends with guar gum, at a 1:1 ratio. Gels mixed of κ-carragennan and galactomannans were firmer and more elastic than the κ-carragennan gels. The highest value of shear stress at fracture was 11.9 kPa, and it was obtained for the κ-carragennan and locust bean gum blends, at a ratio of 1:1.
polysaccharides, synergistic interactions, texture, viscosity