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RESEARCH NOTE EFFECT OF SELECTED ADDITIVES ON THE FLOW PARAMETERS OF 1:1 MIXTURES OF CARRAGEENAN‐GUAR AND CMC‐LOCUST BEAN GUM
Author(s) -
GENCER G.
Publication year - 1989
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.1745-4603.1989.tb00456.x
Subject(s) - locust bean gum , guar gum , carrageenan , ingredient , guar , food additive , viscometer , sugar , chemistry , natural gum , food science , materials science , rheology , viscosity , polysaccharide , organic chemistry , composite material , xanthan gum
Flow parameters of 1:1 mixtures of carrageenan‐guar and CMC‐locust bean gum in the presence of common food ingredients, namely, sugar, salt and proteins, were determined by using a coaxial viscometer. The effect of additives on yield stress, and power law model constants varied depending on the type of ingredient and its concentration, and the nature of the gum. Although, it is interesting to see the flow behavior of gum blends together with the additives in concentrations that are common in food products, it is necessary to study an enormous number of combinations in order to analyze a multicomponent system quantitatively.