Rheology Study on Low Concentration Cold Water and Hot Water Dissolving Parts of Xanthan Gum

Abstract

Abstract: The rheology of low concentration cold water and hot water dissolving parts of xanthan gum was respectively discussed. The rheology of of xanthan gum dissolved part in hot water was different in comparison with that dissolved in cold water. The results showed that the viscosity of xanthan gum is affected by its concentration, temperature, shearing, pH, freezing-thawing etc. The synergistic is studied of xanthan gum with konjac gum, Carrageenan, CMC-Na(carboxy methyl cellulose-Na).

Key words: xanthan gum, rheology, cold water dissolving section, hot water dissolving section, synergistic

WANG Yuan-Lan, LI Zhong-Hai. Rheology Study on Low Concentration Cold Water and Hot Water Dissolving Parts of Xanthan Gum[J]. FOOD SCIENCE, 2007, 28(6): 70-74.

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Rheology Study on Low Concentration Cold Water and Hot Water Dissolving Parts of Xanthan Gum

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