Influence of pH and xanthan gum addition on freeze-thaw stability of tapioca starch pastes
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Syneresis
Syneresis
Modified starch
Thermal Stability
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Xanthan gum-OH and maleic anhydride were esterified to produce the modified Xanthan gum MX with better viscosity characteristics. The best conditions for reaction are: molar ratio of XG and MA is 1 ∶11; the temperature is 70℃ and reaction time 24h. MX has better solubleness and dispersity compared with XG. When the polymer concentration increased from 7 to 8g·L-1, the viscosity went up to 240mPa·s, while MX70 viscosity increased 582mPa·s; in the 1.2% NaCl solution, viscosity of 2g·L-1MX70 is 234mPa·s, while XG 95mPa·s. In the3g·L-1aqueous solution, when pH=4, viscosity of MX70 is 284mPa·s, while XG 178mPa·s. when pH=11, viscosity of MX70 is 262mPa·s, while XG 178mPa·s; In the 3g·L-1aqueous solution, when the temperature increased from20℃ to 80℃, the colloidal viscosity turned down in proper order. However, the scale of decrease of MX70 viscosity is 18.7% less than XG. The hydrotropy of modified Xanthan gum MX is good. And the solution viscosity has increased remarkably. The ability of temperature resistance and salt tolerance has also been strengthened. It is of great importance to the research and application of oilfield drilling fluid tackifier.
Reduced viscosity
Apparent viscosity
Inherent viscosity
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The aim of this work is to study the stability of mayonnaise, made with different stabilizers (xanthan gum and xanthan and guar gum mixture) and obtained by two different procedures (thermomix and colloid mill). The stability of the sauces is studied by determining the viscosity, syneresis and microstructure throughout 12 weeks of storage at 20 and 40oC temperature. The results show that in sauces stored at 20°C, the combined use of xanthan-guar and colloid mill allows obtaining a stable mayonnaise during a storage period of 3 months, with a low increase in size of the fat globules and high viscosity. In mayonnaises stored at 40°C, if the combination of xanthan and guar gums is used as stabilizer, either processing methods provide adequate stability during storage. If xanthan gum is used as a stabilizer, the preparation of the mayonnaises with colloid mill is recommended, thus obtaining higher viscosity. Syneresis values remained almost unchanged regardless of the procedure and stabilizer used.
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Guar gum
Stabilizer (aeronautics)
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Retrogradation (starch)
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The viscosity of liquid care foods is adjusted with a thickener, because suitable thickness prevents aspiration for the patient with dysphagia. Videofluoroscopy is used for detailed investigation of swallowing disorder, where the test liquid of an X-ray contrast medium is thickened to become comparable to the mealtime liquid. The effect of thickeners is influenced by the original viscosity of the contrast medium. Considering this influence, it is important to adjust the thickener concentration for the X-ray test liquid corresponding to the target viscosity. In this study, the effect of thickener concentration on viscosity thickening was investigated for xanthan gum-based thickeners. The viscosity/shear rate curve measured for the aqueous solution was fitted to a Carreau model, and the model constants were formulated as functions of the thickener concentration. Next the modelling method was extended to include the influence of contrast medium viscosity on the thickener concentration effect through the relative viscosity and apparent shear stress. The proposed method made it possible to easily determine the thickener concentration corresponding to the target viscosity for an X-ray test liquid. In addition, the influence of solution density on the syringe flow test was discussed.
Thickening agent
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Syneresis
Carboxylate
Polyacrylamide
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Syneresis
Cuboid
Calcium alginate
Bead
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The combined use of polysaccharide have a positive effect on reducing syneresis of gels. The article presents the results of determining the syneresis of carrageenan gel in the presence of different concentrations of xanthan gum. The dependence of the increase in the syneresis of the carrageenan gel during storage on the dosage of the polysaccharide was revealed. It was found that the use of a mixture of carrageenan: xanthan in a ratio of 1: 1 led to reduce syneresis by more than 70 % in comparison with carrageenan gel without gum.
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Carrageenan
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Studies on syneresis behavior of Xantlian/Cr(Ⅲ)hydrogels have been conducted at 70,80 and 90℃. The onset of syneresis appeared at a critical Cr(Ⅲ)density in a gel and the syneresis became serious when the Cr(Ⅲ) density increased.The process of syneresis can be described by means of apperant first-order reaction and the rate constant increased with increasing the temperature and the initial Cr(Ⅲ)concentration. The apparent activation energy was about 34.5 kcal/mol.Moreover,the syneresis did not depend on the concentration of monovalent salt(NaCl).
Syneresis
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Syneresis
Rennet
Agglomerate
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