Study on Factors Effecting on Viscosity of Mixed Xanthan Gum and Welan Gum

Abstract

Abstract: The gelling properties of welan-xanthan systems, and the effects of temperature, time, freezing-thawing alternation, pH, NaCl and citric acid on it were investigated in this research. The results showed that the welan-xanthan system had good gelling ability. Temperature and time had effect on welan-xanthan systems. When the mass ratio of welan gum to xanthan gum was 20 ml/80 ml, the synergistic interaction was the strongest. The further research indicated that freezing-thawing alternation, pH, NaCl and citric acid had little effect on the compound gum.

Key words: xanthan gum, welan gum, synergistic effect, viscosity

GUO Jian-Jun, LI Jian-Ke, CHEN Fang, ZHAO Yan, HUO Shu-Chun, GAO Wei-Li. Study on Factors Effecting on Viscosity of Mixed Xanthan Gum and Welan Gum[J]. FOOD SCIENCE, 2007, 28(10): 96-99.

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Study on Factors Effecting on Viscosity of Mixed Xanthan Gum and Welan Gum

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