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RHEOLOGICAL CHARACTERISTICS OF SELECTED FOOD GUM MIXTURES IN SOLUTION 2
Author(s) -
KALETUNCGENCER G.,
PELEG M.
Publication year - 1986
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1986.tb00714.x
Subject(s) - guar gum , viscometer , rheology , viscosity , carrageenan , mixing (physics) , gelatin , materials science , thickening agent , apparent viscosity , shear rate , chemical engineering , chromatography , composite material , polymer science , chemistry , food science , organic chemistry , physics , quantum mechanics , thickening , engineering
The viscosity of pure and mixed dilute solutions of commercial alginate, carrageenan, guar gum, CMC and gelatin solutions at different mixing ratios were measured by a coaxial viscosimeter at different shear rates. The results are presented in the form of measured viscosity divided by the expected viscosity, if no interaction between the gums existed. This technique provides a clear demonstration of the existence of synergism or antagonism between the gums and helps in quantitatively assessing their extent.