The apparent viscosities of dilute solutions of guar and locust bean gums have been measured. The intrinsic viscosity [v] of guar gum solution is greater than that of locust bean gum solution, but the interaction coefficient k of guar gum solutions is less than that of locust bean gum. Addition of glucose, sucrose, or glucose syrup increases the apparent viscosity of the gum solution. The intrinsic viscosity of the gum solution is decreased but the interaction coefficient is increased.
Some physical properties of aqueous solutions of African Albizia zygia (D.C.) Macbride have been evaluated. Approximately 80 % of the gum is soluble in the cold with the remainder dispersed as fine particles of gel. pH titration of the gum indicates one acid group, pK, = 3.8, for every three monosaccharide units. Solutions of the gum exhibit typical polyelectrolyte behaviour. The viscosity of the solutions increases with concentration but above 1.5 % the solutions exhibit shear-thinning. The viscosity of an ice cream mix containing the gum and the properties of the resultant ice cream are compared with standard mixes.
A rapid, simple procedure is described for the separation and identification of the individual components of a mixture of common stabilisers, including agar, alginate, gum arabic, carrageenan, carboxymethylcellulose , methylcellulose, pectate, pectinate, gum tragacanth, guar gum and locust bean gum. Separation of the anionic stabilisers from the neutral stabilisers is effected initially by precipitation with cetylpyridinium chloride. Complete fractionation of the two major groups is then performed by using selective precipitation techniques. Reliable confirmatory tests are reported for all the stabilisers.
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