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Food Science and Technology International
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Viscous Synergism in Carrageenans ({kappa} and {lambda}) and Locust Bean Gum Mixtures: Influence of Adding Sodium Carboxymethylcellulose

M. J. Hernández

Departament de Termodinàmica, Facultats de Física i Farmàcia, Universidad de Valéncia, Vincente Andrés Estellés, 46100 Burjassot, Valéncia, Spain M.Jesus.Hernandez{at}uv.es

J. Dolz

M. Dolz

J. Delegido

J. Pellicer

Departament de Termodinàmica, Facultats de Física i Farmàcia, Universidad de València, Vincente Andrés Estellés, 46100 Burjassot, València, Spain

Synergistic interactions between locust bean gum (LBG) and two types of carrageenans ({kappa} and {lambda}) are studied. Viscous synergism index, Iv as a function of concentration ratioz=cLBG/ccar, and shear rate were obtained for every mixture. In both binary systems the values of this index decrease with increasing shear rate. For the LBG + {kappa} mixtures, Ivpresented a maximum at a concentration ratio z{cong}60/40, which would be considered the optimum proportion of gums in the mixture. However, for the LBG + {lambda} system, Ivincreased with z in the whole interval considered, i.e., the highest synergism corresponded to the lowest proportion of carrageenan. The addition of sodium carboxymethylcellulose (NaCMC) to the binary systems modified the above results. For LBG + {kappa} + NaCMC mixtures, the maximum Ivvalues were similar to those corresponding to LBG + {kappa} system, but the concentration ratio at which these maxima are produced shifted to a lesser proportion of locust bean gum (z {cong}40/60). Moreover, the presence of NaCMC in the other ternary system totally eliminated the possible interaction between LBG and {lambda}-carrageenan.

Key Words: locust bean gum • {kappa}-carrageenan • {lambda}-carrageenan • viscous synergism • carboxymethylcellulose

Food Science and Technology International, Vol. 7, No. 5, 383-391 (2001)
DOI: 10.1106/6BCX-6XH6-PT82-8WCK
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