Abstract

Sodium carboxymethylcellulose (CMC), Guar Gum, Xanthan Gum and Tara Gum are hydrocolloids used in the food industry as stabilizers and thickeners which individually have interesting properties in applications. When these products are physically mixed, they generate an effect know as synergy, in which the rheological properties of the hydrocolloids are not proportional to the composition of the mixture, but are enhanced. This phenomenon is due to the intermolecular interactions of materials in dissolution [1]. Synergistic properties between the hydrocolloid mixtures are of great interest because new products can be made with high viscosities, better performances and economic benefits in food applications.

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