Abstract
The viscosity of trehalose and sucrose solutions was measured and compared as well as the effect of adding guar gum. Viscosity measurements of trehalose and sucrose solutions were performed in the range 20–45 g/100 g; 0.1 g guar gum/100 g was added in mixed systems. Viscosity of trehalose or sucrose solutions was measured at 20, 27 and 34 °C. Trehalose solutions had always a higher viscosity than sucrose, with the biggest difference ( p < 0.001) in the range 30-45 g/100 g. Addition of guar gum revealed a synergistic effect with both disaccharides, particularly for trehalose. Viscosity dependence on temperature was also analyzed by calculating activation energies for all systems studied.
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