Rheology of food hydrocolloids
Hojerova, J.(Slovenska technicka univ., Bratislava (Slovak Republic) | Stern, P.Akademie ved Ceske republiky, Praha (Czech Republic). Ustav pro hydrodynamiku | Zsemlye, R.Slovenska technicka univ., Bratislava (Slovak Republic))
Hydrocolloids play a key role among rheological modifiers of food texture. The paper illustrates the importance of evaluation of flow characteristics at the selection of a hydrocolloid suitable for a specific food application. Aqueous dispersions of carrageenan, guar, carob and xanthan gum were investigated regarding their thickening efficiency, hydration rate, shear stress and apparent viscosity, thermostability and pH sensitivity. Guar gum manifested the highest thickening efficiency, lowest hydration rate and pH stability in the range of pH 3.5--8.0. Xanthan gum manifested the fastest hydration and the least dependence of viscosity on temperature but its pH stability was limited to the acidic region of pH 4--7.2. Carrageenan manifested the worst thickening efficiency, the greatest decrease in viscosity between 7--80 deg C but the widest range of the pH stability (pH 4--10). Carob gum had intermediate properties compared to other tested hydrocolloids, pH stability in the range of pH 5--9.5.
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Эту запись предоставил Slovak University of Agriculture in Nitra