Rheological Properties of Solutions and Emulsions Stabilized with Xanthan Gum and Propylene Glycol Alginate |
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| Authors: | DAVID J. PETTITT JO ELLEN B. WAYNE JODY J. RENNER NANTZ CHARLES F. SHOEMAKER |
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| Affiliation: | Author Pettitt is with Archer Daniels Midland Company, Decatur, IL 62525.;Author Wayne, Renner Nantz and Shoemaker are with the Dept. of Food Science &Technology, Univ. of California, Davis, CA 95616. |
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| Abstract: | The rheological effects of propylene glycol alginate (PGA) added to solutions and model emulsions containing xanthan gum (XG) were studied using controlled stress rheometry with concentrations appropriate for salad dressings. For samples with XG and XG + PGA blends, solutions and emulsions showed a Newtonian plateau at low shear stresses. The Newtonian plateau of a solution accurately predicted (r2= 1.00) the Newtonian plateau for an emulsion of equivalent gum concentration. Addition of PGA to constant levels of XG showed a more than additive increase in the Newtonian plateau viscosity for solutions and emulsions. For XG aqueous solutions, pseudoplasticity decreased upon addition of PGA. Storage and loss moduli increased with addition of PGA to XG for solutions and emulsions, although G’ for solutions of PGA alone were negligible. |
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| Keywords: | propylene glycol rheology viscosity alginate xanthan gum |
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