Abstract

Xanthan gum is a high molecular-weight polysaccharide, soluble in cold water, and mainly used in the food industry as a thickener and stabiliser. The rheological properties of xanthan gum are therefore of key interest to improve their thickening and stabilising properties. Recently, large amplitude oscillatory shear (LAOS) measurements have been carried out in order to gain a deeper insight into microstructural changes in complex fluids such as xanthan gum solutions. This work has studied the influence of salt concentration on the rheological properties of xanthan gum solutions, comparing the results obtained by means of traditional small amplitude oscillatory shear (SAOS) and LAOS measurements.

Talk to us

Join us for a 30 min session where you can share your feedback and ask us any queries you have

Schedule a call

Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.