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Food Science and Technology International
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Influence of shear rate and concentration ratio on viscous synergism. Application to xanthan—Iocust bean gum— NaCMC mixtures Influencia de la velocidad de cizalla y la relación de concentraciones en la sinergia viscosa. Aplicación a mezclas de xantana-garrofín-CMCNa

J. Pellicer

Departament de Termodinàmica, Facultat de Física, Universitat de València. 46100 Burjassot, València, Spain

J. Delegido

Departament de Termodinàmica, Facultat de Física, Universitat de València. 46100 Burjassot, València, Spain

J. Dolz

Departament de Farmàcia i Tecnologia Farmacèutica, Facultat de Farmàcia, Universitat de València. 46100 Burjassot, València, Spain

M. Dolz

Departament de Farmàcia i Tecnologia Farmacèutica, Facultat de Farmàcia, Universitat de València. 46100 Burjassot, València, Spain

M.J. Hernández

Departament de Termodinàmica, Facultat de Física, Universitat de València. 46100 Burjassot, València, Spain

M. Herráez

Departament de Farmàcia i Tecnologia Farmacèutica, Facultat de Farmàcia, Universitat de València. 46100 Burjassot, València, Spain

A method is described that allows the development of an empirical approach to quantify synergistic interactions and their variations with shear rate. The approach is based on the definition of a viscous synergism index, Iv. The method is applied to xanthan-locust bean gum gels, and an equation is developed for relating the synergism index to shear rate, {gamma}, and the locust bean gum/xanthan gum concentration ratio, z. The value of at which that function has a maximum, IMV, is calculated. This value of z provided an estimation of the proportion of gums at which maximum synergism occurs. A decreasing exponential dependence of these IMV on {gamma} is shown. The influence of the addition of a fixed proportion of a third gum (NaCMC) is also analyzed. The results obtained for the higher {gamma} values are analogous to those of other authors.

Key Words: viscosity • synergism • gum mixtures • locust bean gum • xanthan gum • sodium carboxymethyl cellulose

Food Science and Technology International, Vol. 6, No. 5, 415-423 (2000)
DOI: 10.1177/108201320000600508
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M. J. Hernandez, J. Dolz, M. Dolz, J. Delegido, and J. Pellicer
Viscous Synergism in Carrageenans ({kappa} and {lambda}) and Locust Bean Gum Mixtures: Influence of Adding Sodium Carboxymethylcellulose
Food Science and Technology International, October 1, 2001; 7(5): 383 - 391.
[Abstract] [PDF]