Abstract: The rheological properties of locust bean gum/xanthan gum mixed systems were investigated in this paper.
Moreover, the Cross model was used to analyze their flow behavior. The results showed that locust bean gum/xanthan gum
mixed systems had synergistic effect. The system with a ratio of locust bean gum to xanthan gum 4:6 (V/V) had the highest
viscosity and largest hysteresis loop area in thixotropic test as well as the maximum storage modulus in viscoelastic test, which
suggested that the best locust bean gum/xanthan gum ratio was 4:6 in mixed systems. The optimum processing temperature that
provided maximum viscosity was 80 ℃ for the mixed system. The viscosity was almost stable when pH was between 6.0 and 10.0.

Key words: locust bean gum, xanthan gum, flow behavior, thixotropy, dynamic viscoelasticity, synergistic effect