RHEOLOGICAL CHARACTERISTICS OF SELECTED FOOD GUM MIXTURES IN SOLUTION2
作者:
G. KALETUNC‐GENCER,
M. PELEG,
期刊:
Journal of Texture Studies
(WILEY Available online 1986)
卷期:
Volume 17,
issue 1
页码: 61-70
ISSN:0022-4901
年代: 1986
DOI:10.1111/j.1745-4603.1986.tb00714.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
The viscosity of pure and mixed dilute solutions of commercial alginate, carrageenan, guar gum, CMC and gelatin solutions at different mixing ratios were measured by a coaxial viscosimeter at different shear rates. The results are presented in the form of measured viscosity divided by the expected viscosity, if no interaction between the gums existed. This technique provides a clear demonstration of the existence of synergism or antagonism between the gums and helps in quantitatively assessing their extent.
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