Abstract
Locust bean gum (LBG) solutions and gels were studied in compression, and stress‐relaxation was monitored by an Instron universal testing machine (UTM). The strength of the formed gels under freeze‐thaw treatment was dependent upon the freezing and thawing rates and the temperature of freezing. LBG solution which froze at a rate of 50C/min was stiffer than those samples which froze at a rate of 1C/min. LBG solution thawed at a rate of 1C/min was stiffer than those samples which were thawed at 10C/min. Very high freezing rates may reduce the size of the formed ice crystals (less disturbance to network formation), while slow thawing may induce the favored gelation. LBG solutions frozen to ‐60C were stiffer than those frozen to ‐20C. A short holding time (up to 90 min) at the freezing temperature did not influence the strength of the cryogels. These parameters are important in building products which require a priori knowledge of their texture.
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