The effect of concentration, temperature, pH, and ions on the rheological properties of xanthan gum, tara gum and their mixtures
Special Symposium - Innovations in Food Technology (LMC Congress)
Innovations in Food Technology - Poster Session (LMC/Food - P1)
Keywords: Xanthan, tara, rheology
Xanthan gum is an extracellular polysahharide secreted by the micro-organism Xanthomonas campestris. It exhibits a synergistic interaction with galactomannans. Tara gum is a galactomannan with the rheological properties that are similar to guar gum and locust bean gum. New opportunities may exist in the unique rheology and performance improvements resulting from mixtures of xanthan and tara gum. These can be used as thickeners and stabilizers in food applications (dairy products, desserts) and in non-food applications (pharmaceuticals, cosmetics).
The purpose on the present work was to investigate the effect of concentration, temperature, pH, and ions on the rheological properties of xanthan gum, tara gum and their mixtures.
Rheometer, viscosimeter and texture analyser were successfully used to measure and characterize the rheological properties of investigated materials. The different concentrations of xanthan and tara were made at room temperature and measured in time. The storage modulus, complex viscosity and strength of xanthan gels and tara dispersions increased with increasing the concentration. The xanthan gels turned stronger in time but tara dispersions got weaker. Resilience tests presented that xanthan gels are resiliencable in time.
Presented Wednesday 19, 13:30 to 15:00, in session Innovations in Food Technology - Poster Session (LMC/Food - P1).
