Agglomerated xanthan gum powder used as a food thickener: Effect of sugar binders on physical, microstructural, and rheological properties

• Published in: Powder technology Vol. 362; pp. 301 - 306
• Main Authors: Lee, Hyundo, Yoo, Byoungseung
• Format: Journal Article
• Language: English
• Published: Lausanne Elsevier B.V 15.02.2020; Elsevier BV
• Subjects: Agglomerated powder; Agglomeration; Binders; Elastic properties; Flow characteristic; Flow characteristics; Lactose; Physical property; Porosity; Rheological properties; Rheology; Sorbitol; Storage modulus; Sucrose; Sugar; Sugar binder; Xanthan; Xanthan gum; Physical property; Sugar binder; Xanthan gum; Agglomerated powder; Flow characteristic

The physical, microstructural, and rheological properties of agglomerated xanthan gum (XG) powders prepared with water and different types of sugar binder (glucose, lactose, sucrose, and sorbitol) were investigated. The particle diameters and porosity of XG powders agglomerated with sugar binders we...