Viscosity of locust bean, guar and xanthan gum solutions in the Newtonian domain: a critical examination of the log (ηsp)o-log c[η]o master curves

Launay, B.; Cuvelier, Gérard; Martinez-Reyes, Salomon

doi:10.1016/s0144-8617(97)00104-5

Cited by 118 publications

(109 citation statements)

References 26 publications

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“…In the present case, [η] for alginate seems to be slightly higher at 44.0 dL/g. In contrast, [η] for xanthan gum obtained in this study was 64.4 dL/g which is comparable to 87.5 dL/g as reported in a previous reference (Launay et al, 1997). Figure 3 shows the effect of temperature on η a H of the macromolecules in pure water.…”

Section: Resultssupporting

confidence: 85%

“…For xanthan, −d η a sp /d A w interestingly gave a negative value, suggesting that the coexistence of sucrose weaken the intermacromolecular interactions in this case. A decrease in the intrinsic viscosity of xanthan is reported in the highly concentrated sucrose solution (Launay et al, 1997), which may correspond to the negative value of −d η a sp /d A w observed here.…”

Section: Resultssupporting

confidence: 74%

“…The concentrations of the macromolecules were fixed at 2% except that of xanthan, which was 0.5% due to its high apparent viscosity in this case. Flowing properties of the macromolecule solutions often show non-Newtonianity (Jeanes et al, 1961;Launay et al, 1997;Marcotte et al, 2001). In the present case, the apple and citrus pectin solutions showed shear thinning properties at low shear rates, but the apparent viscosity became constant at shear rates higher than 6.33 s −1 .…”

Section: Resultsmentioning

confidence: 50%

“…The intrinsic viscosity ([η]) was determined by the following Huggins's equation (Huggins, 1942;Migliori et al, 2010) according to Launay et al (1997) .…”

Section: Measurement Of Intrinsic Viscosity Of Macromolecule Solutionmentioning

confidence: 99%

“…pending on the concentration of the macromolecule, C, and its relationship with the two critical concentrations, C * and C **, (Launay et al, 1997) as follows: I. Dilute regime (C < C *): macromolecules are infinitely diluted.…”

Section: (A) (B)mentioning

confidence: 99%

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Analysis of Apparent Viscosity of Aqueous Macromolecule Solutions Containing Sucrose

Sato

Miyawaki

2012

FSTR

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The apparent viscosity (η a H ) of aqueous macromolecule solutions with and without sucrose was measured. In addition, the apparent reduced viscosity (η and its relationship with [η], the apparent viscosity behavior of the macromolecule solutions tested was classified into three groups. In Group A which consists of PEG35000 and DexT40, the macromolecules are diluted enough such that intermolecular interactions are very weak. In Group B which consists of pectins and alginate, the macromolecules are in contact with one another such that inter-macromolecular interactions become stronger and the addition of sucrose affects the macromolecular interactions. In Group C which consists of xanthan, macromolecular chains are physically entangled with partial aggregations such that inter-macromolecular interactions are very strong, but the addition of sucrose has almost no effect on the interaction.

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Section: Resultssupporting

confidence: 85%

Section: Resultssupporting

confidence: 74%

Section: Resultsmentioning

confidence: 50%

“…The intrinsic viscosity ([η]) was determined by the following Huggins's equation (Huggins, 1942;Migliori et al, 2010) according to Launay et al (1997) .…”

Section: Measurement Of Intrinsic Viscosity Of Macromolecule Solutionmentioning

confidence: 99%

Section: (A) (B)mentioning

confidence: 99%

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Analysis of Apparent Viscosity of Aqueous Macromolecule Solutions Containing Sucrose

Sato

Miyawaki

2012

FSTR

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Dilute Solution Properties of Emerging Hydrocolloids

Yousefi

Razavi

2019

Emerging Natural Hydrocolloids

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Hydrocolloid Gums – Their Role and Interactions in Foods

Foster

Wolf

2010

Practical Food Rheology

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Hydrocolloid gums are applied in foods mainly for their thickening and gelling properties. As 'hydrocolloid' implies, these are water-soluble gums and, therefore, tend to be applied in the water-continuous foods. Additionally, low-fat spreads with a dispersed aqueous phase structured and stabilised using hydrocolloids have also been designed. Inclusion of the hydrocolloid is crucial in certain domains of the product microstructure to obtain a stable product with acceptable mouthfeel. Typically, only relatively small amounts of hydrocolloid are required to impart the desired rheological and/or textural properties of the food. This chapter introduces fundamentals of rheology relating to the behaviour of hydrocolloid gums in solution as well as fundamentals of gel rheology to cover the two types of actions of hydrocolloids in an aqueous environment: thickening and gelling. Then, in Table 4.1 a general overview of commonly applied hydrocolloids is provided. The majority of this chapter has been dedicated to presenting the effect of hydrocolloid interactions on the rheological/textural behaviour, followed by a discussion of systems applied in foods. BEHAVIOUR OF HYDROCOLLOID GUMS IN SOLUTIONIntroducing relatively small amounts of hydrocolloid gums into the aqueous phase of food formulations can lead to a dramatic change in food texture. The nature of the hydrocolloid gum combined with the solvent conditions, for example the presence of salt and the temperature history of the product, will determine whether a 'simple' thickening effect or gelation has been achieved. The focus of this section is on Practical Food Rheology: An Interpretive Approach Edited by Ian T. Norton, Fotios Spyropoulos and Philip Cox

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Viscosity of locust bean, guar and xanthan gum solutions in the Newtonian domain: a critical examination of the log (ηsp)o-log c[η]o master curves

Cited by 118 publications

References 26 publications

Analysis of Apparent Viscosity of Aqueous Macromolecule Solutions Containing Sucrose

Analysis of Apparent Viscosity of Aqueous Macromolecule Solutions Containing Sucrose

Dilute Solution Properties of Emerging Hydrocolloids

Hydrocolloid Gums – Their Role and Interactions in Foods

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