Rheology of food hydrocolloids

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 inve...

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Published inBulletin potravinarskeho vyskumu (Slovak Republic) Vol. 44; no. 1-2
Main Authors 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)
Format Journal Article
LanguageCzech
Subjects
ALGARROBA
CAROBS
CAROUBE
CARRAGEENANS
CARRAGENINAS
CARRAGHENANE
GOMA GUAR
GOMA XANTAN
GOMME GUAR
GOMME XANTHANE
GUAR GUM
PROPIEDADES REOLOGICAS
PROPRIETE RHEOLOGIQUE
REPUBLICA ESLOVACA
REPUBLIQUE SLOVAQUE
RHEOLOGICAL PROPERTIES
SLOVAK REPUBLIC
XANTHAN GUM
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Summary: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.
Bibliography:2005100119
Q05
ISSN:0231-9950