Reologické vlastnosti Pistacia lentiscus var. Chia (mastichová guma) ve vybraných potravinových systémech

The aim of this Bachalor thesis was to characterise the changes of viscocity caused by ad-dition of mastic gum at various concentrations and to evaluate the depandence of increa-sing temperature. In the practical part of this thesis was described and evaluated the rheo-logical properties that occurred by the addition of Chios mastic gum in a temperature range of 10 up to 80 °C. The analyses showed that the mastic gum has a significant effect on the viscosity of the model systems formed by oils (extra-virgin olive oil, rapeseed oil, palm oil, corn oil, olive seed oil and sunflower oil). The viscosity increased with the addition of the mastic gum. With the increasing temperature, however, the viscosity of the oils decreased due to the reduction of attractive forces and increased molecular movement.