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Rheological properties and some applications for rhamsan and xanthan gum solutions
Author(s) -
Podolsak Anthony K.,
Tiu Carlos,
Saeki Takashi,
Usui Hiromoto
Publication year - 1996
Publication title -
polymer international
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.592
H-Index - 105
eISSN - 1097-0126
pISSN - 0959-8103
DOI - 10.1002/(sici)1097-0126(199607)40:3<155::aid-pi537>3.0.co;2-n
Subject(s) - xanthan gum , rheology , branching (polymer chemistry) , shear rate , materials science , polymer , elasticity (physics) , preservative , shear thinning , apparent viscosity , polymer science , chemistry , chemical engineering , composite material , food science , engineering
The rheological properties of solutions of xanthan gum (Kelzan® D) and three rhamsan gums, S‐60, S‐130 and S‐194, are examined. Effects studied include those of temperature, concentration and (for the rhamsan gums) extent of side chain branching. Solutions of greater viscosity and elasticity at most shear rates result as the degree of branching increases. When compared with xanthan gum, S‐194 is found to be less temperature sensitive and more stable to excess shear. The use of these polymers in two commercial applications, i.e. coal–water mixtures and timber preservative emulsions, is also examined. Several advantages are identified when rhamsan gums are used instead of xanthan gum in both cases.