Influence of concentration and pH in caseinomacropeptide and carboxymethylcellulose interaction

Burgardt, V.C.F.; Oliveira, D.F.; Evseev, I.G.; Coelho, Adriana R. A.; Haminiuk, Charles Windson Isidoro; Waszczynskyj, Nina

doi:10.1016/j.foodhyd.2013.05.005

Cited by 13 publications

(7 citation statements)

References 50 publications

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“…The viscosity at this ratio was also close to the viscosity of normal fresh milk (2.64±0.21 mPa.s) reported by Fava et al (2013). Similar results were reported by Nilsson et al (2007) and Burgardt et al (2013) when they were studying the viscosity of milk as a function of temperature and stabilizers. Therefore, the results have shown that the combination of 1 g.L −1 CMC and 3 g.L −1 SSPS can be used in acidified skimmed milk drinks to effectively prevent aggregation and increase the viscosity of the product.…”

Section: Effect Of Stabilizer Concentration On Viscositysupporting

confidence: 88%

Combination effect of sodium carboxymethyl cellulose and soybean soluble polysaccharides on stability of acidified skimmed milk drinks

Ntazinda

Cheserek

Sheng

et al. 2014

Dairy Sci. & Technol.

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Sodium carboxymethyl cellulose (CMC) and soybean soluble polysaccharide (SSPS) are negatively charged polysaccharides that are used to prevent casein aggregation in acidified skimmed milk drinks (ASMDs). The objective of this study was to examine the effect of CMC and SSPS combination on the stability of acidified skimmed milk drinks in comparison to their individual effects. Stability was evaluated based on the changes in sedimentation ratio, viscosity, zeta potential, and particle size distribution of casein micelles. Increased CMC or SSPS concentration resulted in decreased sedimentation ratio and size diameter, while viscosity and zeta potential increased. The use of CMC-SSPS blend at the ratio of 1:3 showed better stability of ASMDs compared to when the two stabilizers were used individually. Sedimentation ratio and size diameter obtained from the ratio of 1:3 (CMC-SSPS) had no clear significant difference (P<0.05) with those stabilized by the ratio of 0:4, but CMC was crucial in controlling the blend viscosity and zeta potential, hence improving stability. Furthermore, SSPS showed a better stabilization behavior than CMC when they are used alone. It can therefore be suggested that a combination of CMC-SSPS is more effective than the individual use of the two stabilizers in stabilizing ASMDs, and thus, CMC can effectively supplement SSPS in the production of stable ASMDs.

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Section: Effect Of Stabilizer Concentration On Viscositysupporting

confidence: 88%

Combination effect of sodium carboxymethyl cellulose and soybean soluble polysaccharides on stability of acidified skimmed milk drinks

Ntazinda

Cheserek

Sheng

et al. 2014

Dairy Sci. & Technol.

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“…Ahmed and Ramaswamy (2003) studied flow changes of Davisco CMP (12.5 g/ 100 g, pH 7.0) upon exposure to high pressures from 100 to 400 MPa for 30 min and temperatures from 20 to 80 °C for 15 min. On the other hand, Burgardt et al (2014) analysed the flow behaviour of aqueous systems with CMP (2-10 g/100 g), with or without carboxymethylcellulose, as well at neutral pH.…”

Section: Introductionmentioning

confidence: 99%

Flow properties of caseinomacropeptide aqueous solutions: Effect of particle size distribution, concentration, pH and temperature

Loria

Aragón

Torregiani

et al. 2018

LWT

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“…; Burgardt et al . ). Reduction in the viscosity of the CMC solution with increase in shear rate was triggered by disentanglement, lengthening and reorientation of CMC molecules parallel to the direction of the shearing force, which allowed molecules to slip past each other more easily (Dapía et al .…”

Section: Resultsmentioning

confidence: 97%

“…The n values for all samples were less than 0.5 (0 < n < 1) at 5 and 25°C, indicating a non-Newtonian fluid having a shear-thinning nature. A progressive breakdown and stretching of the system, which were caused by increase in hydrodynamic force intensity, triggered a decrease in viscosity (Boca et al 2013;Burgardt et al 2014). Reduction in the viscosity of the CMC solution with increase in shear rate was triggered by disentanglement, lengthening and reorientation of CMC molecules parallel to the direction of the shearing force, which allowed molecules to slip past each other more easily (Dap ıa et al 2005).…”

Section: Rheological Propertiesmentioning

confidence: 99%

Development and characterisation of a sugar‐free milk‐based dessert formulation with fig (Ficus carica L.) and carboxymethylcellulose

Jahromi

Niakousari

2017

Int J of Dairy Tech

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The objective of this study was to develop an optimum formula for ‘Shir Anjir’, an Iranian dessert containing milk, dried fig (13, 16.5, 20%) and carboxymethylcellulose (CMC) (0, 0.35, 0.7%) with no added sugar. Apparent viscosity, flow behaviour indices, pH, acidity (% lactic acid), total solid and colour parameters were compared. Sensory tests were performed to evaluate degree of liking of colour, appearance, taste, texture, mouthfeel and general acceptance. Figs and CMC influenced the dessert's characteristics. The most popular formula contained milk, 16.5% figs and 0.7% CMC and had an apparent viscosity of 3.78 Pa·s at 5 °C, exhibiting a shear‐thinning behaviour.

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Influence of concentration and pH in caseinomacropeptide and carboxymethylcellulose interaction

Cited by 13 publications

References 50 publications

Combination effect of sodium carboxymethyl cellulose and soybean soluble polysaccharides on stability of acidified skimmed milk drinks

Combination effect of sodium carboxymethyl cellulose and soybean soluble polysaccharides on stability of acidified skimmed milk drinks

Flow properties of caseinomacropeptide aqueous solutions: Effect of particle size distribution, concentration, pH and temperature

Development and characterisation of a sugar‐free milk‐based dessert formulation with fig (Ficus carica L.) and carboxymethylcellulose

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