Steady Shear Flow Properties Research Articles

Effect of a Change in the CaCl2/Pectin Mass Ratio on the Particle Size, Rheology and Physical Stability of Lemon Essential Oil/W Emulgels

A three-step (rotor-stator-microfluidization-rotor stator) protocol was used to prepare 15% lemon essential oil in water emulgels using a mixture of Tween 80 and Span 20 surfactants as low molecular mass emulsifiers and 0.4% low-methoxyl citrus peel pectin as a gelling agent. Ca2+ was used as a gel-promoting agent. Different CaCl2/pectin mass ratio values from 0.3 to 0.7 were used. Emulgels showed a microstructure consisting of oil droplets embedded in a sheared gel matrix, as demonstrated by bright field optical microscopy. Laser diffraction tests showed multimodal particle size distributions due to the coexistence of oil droplets and gel-like particles. Multiple light scattering tests revealed that the physical stability of emulgels was longer as the CaCl2/pectin mass ratio decreased and that different destabilization mechanisms took place. Thus, incipient syneresis became more important with increasing CaCl2 concentration, but a parallel creaming mechanism was detected for CaCl2/pectin mass ratio values above 0.5. Dynamic viscoelastic and steady shear flow properties of the emulgels with the lowest and highest CaCl2/pectin mass ratio values were compared as a function of aging time. The lowest ratio yielded an emulgel with enhanced connectivity among fluid units as indicated by its wider linear viscoelastic region, higher storage modulus, loss modulus and viscosity values, and more shear thinning properties than those of the emulgel formulated with the highest CaCl2/pectin mass ratio. The evolution of the dynamic viscoelastic properties with aging time was consistent with the information provided by monitoring scans of backscattering as a function of sample height.

Impact of maturity on mechanical and textural properties and rheological properties modeling of wood apple fruit (Limonia acidissima)

AbstractWood apple (Limonia acidissima) is monsoonal fruit comprising of pulp with an exterior hard shell. The investigation of mechanical and textural properties according to maturity stages (unripe, semi‐ripe, and ripe) and rheological modeling of ripe fruits is beneficial for post‐harvest maturity grader and processing equipment development. The compression mechanical properties of whole fruit at maturity stages along the x‐axis, y‐axis, and z‐axis orientations recorded minimum rupture force (962.73 N) for ripe fruits followed by semi‐ripe and unripe along z‐axis and maximum force (2,256.2 N) for unripe fruits along y‐axis. The pulp puncture test at maturity stages for textural properties recorded reduced hardness value with maturity having 12.84, 4.30, and 3.88 N for unripe, semi‐ripe, and ripe fruits, respectively. The rheological properties for ripe fruits pulp validated cross and Carreau‐Yasuda best‐fit models (R2 = 0.9) for steady shear indicating non‐Newtonian, shear‐thinning behavior as viscosity (η) reduced from 1,508.45 Pa s while dynamic shear for frequency sweep test indicated elastic behavior as storage modulus G′ > loss modulus G″ and tan δ < 1 for power model (R2 = 0.9). The mechanical and textural properties of wood apple exhibited significant variance according to the maturity of the fruit.Practical ApplicationsWood apple, despite being underutilized in the global fruit trade, has vast application in nutraceuticals industries. The steady shear flow properties of wood apple pulp can be used in engineering design applications such as manufacturing, packaging, and storage; they can be utilized to determine flow parameters and predict the degree of structural breakdown with shear. Because of the numerous processing systems in use, it is essential to precisely forecast rheological behavior. Oscillatory experiments of wood apple pulp can be used to study pulp structure, the strength of pulp and dependency on the shear rate of pulp. The findings of this study will substantially assist food processing industries in producing wood apple pulp‐based products.

Elucidation of steady shear flow properties of β‐glucan solutions under different thermal and environmental conditions by different rheological models

AbstractThe present study was carried out to investigate flow behavior of β‐glucan of hull‐less barley cultivar Lut, as influences of concentrations (0.25, 0.5, 0.75, and 1%); temperatures (5, 25, 45, and 60°C); NaCl and CaCl2 salts; pHs; and sugar. Shear stress data were fitted versus shear rates using the models with yield stress such as Casson, Heinz–Casson, Mizrahi–Berk, Generalized Herschel–Bulkley, Vocaldo, and Schulmann–Haroske–Reher together with general model of power law. Power law model provided the most appropriate fit for flow behavior properties of β‐glucan at various concentrations and temperatures with high R2 and low root mean square error. By increase in temperature, consistency coefficient was decreased and flow behavior index was enhanced. Results showed that consistency coefficient increased nonlinearly along with increase in concentration. The highest dependency of consistency coefficient on temperature was observed at 1% concentration (Ea = 31.4 kJ/mol). Apparent viscosity was decreased at 1% concentration of salts. The reduction of apparent viscosity was sharper for NaCl than CaCl2. The highest value of consistency coefficients and the lowest flow behavior indices were found in pH range of 5–7. Increase in sucrose concentration up to 30% elevated consistency coefficient but had no significant effect on flow behavior index. In general, the results showed that the flow behavior of β‐glucan in different conditions can be well interpreted by most rheological models. β‐glucan can also be introduced to the food industry as a suitable thickener in the variety of food solutions with different physicochemical properties (temperature, pH, and the presence of salts and sugar).Practical ApplicationsResearch in the field of rheological behaviors of food fluids plays critical role in designing the processes, transportation systems (pumps and pipes), heat transfer equipment (heat exchangers and evaporators), and determination of the correlation between sensory and textural properties of foods. Temperature, concentration, and environmental conditions (pH, salt, and sugar) are predicted to have a significant effect on the flow behavior of β‐glucan solution. Evaluation of flow behavior of β‐glucan solutions using rheological models provides a reliable prediction about flow behavior of them under various conditions of processing, production, and storage. Food liquids experience different concentrations, temperatures and pH during production, storage, transportation, distribution, marketing, and so forth. Therefore, modeling and simulating the flow behavior of β‐glucan solutions helps foods containing this dietary fiber (as a hydrocolloid) to easily withstand various environmental and thermal conditions in industrial processes without any problems.

The Influence of UV Light on Rheological Properties of Collagen Extracted from Silver Carp Skin.

Acid soluble collagen (ASC) was extracted from Silver Carp fish skin. Collagen was dissolved in acetic acid at varying concentrations and its rheological properties were studied. Steady shear flow properties of collagen solutions at concentrations of 5 and 10 mg/mL were characterized using rheometry at 20 °C. Collagen solutions were irradiated with UV light (wavelength 254 nm) for up to 2 h and rheological properties were measured. All the collagen solutions showed a shear-thinning flow behavior. A constant viscosity region was observed after 1 h of UV irradiation, which showed that collagen molecules were fully denatured. A short treatment with collagen solution by UV (ultraviolet) light led to an increase in viscosity; however, the denaturation temperature of UV-irradiated collagen decreased. Depending on the time of UV treatment, collagen extracted from Silver Carp fish skin may undergo physical crosslinking or photodegradation. Physically crosslinked collagen may find applications in functional food, cosmetic, biomedical, and pharmaceutical industries.

Rheological investigation of magnetic sensitive biopolymer composites: effect of the ligand grafting of magnetic nanoparticles

This study investigated the steady shear flow and viscoelastic properties of composite materials elaborated by introduction of positively charged polyol-made maghemite nanoparticles (NPs) in aqueous solutions of negatively charged sodium alginate polymers. Two different ligands were covalently attached to the particle surface, the 3-aminopropyl triethyloxysilane (APTES) and the 3,4-dihydroxyphenylethylamine (DOPA), and their effect on the general rheological and magneto-rheological behaviors of the resulting composites was highlighted. Indeed, the experiments revealed that the increase of low shear viscosity and the viscoelastic moduli in the linear viscoelastic domain can be correlated to the nature of the two ligands inducing either compact or loose aggregates between positively charged NPs and negatively charged biopolymer chains. These field-induced microstructures have been qualitatively observed by optical microscopy under applied magnetic field.

Rheological properties of wet foams generated from viscous pseudoplastic fluids

Foams generated from viscous non-Newtonian fluids have received insufficient attention in the literature despite their wide ranging industrial applications. We study the steady shear flow and viscoelastic properties of wet foams generated in a continuous multi rotor-stator pilot-scale device. The foams are generated from viscous pseudoplastic liquids consisting of aqueous solutions of Xanthan gum and caster sugar, and stabilised with a non-ionic food grade surfactant (PGE 55). Rheological measurements were conducted inside a parallel plate geometry on a controlled stress/strain rheometer. The effects of foam microstructural properties as defined by the process parameters (rotor speed, foam air fraction) and liquid composition (Xanthan gum concentration) are elucidated. Simultaneous in-situ visualisation of the foam during shearing revealed for the first time the existence of inward shear-induced radial migration of liquid at high shear rates which is responsible for the time-dependence behaviour of the foams. The foam flow curves were successfully fitted to a generalised dimensionless form of the Carreau-Yasuda model with data for all conditions investigated collapsing approximately on one single curve, which allows prediction of foam apparent viscosity as a function of air volume fraction.

Elucidating the Molecular Rheology of Entangled Polymeric Fluids via Comparison of Atomistic Simulations and Model Predictions

The startup and steady shear flow properties of an entangled, monodisperse linear polyethylene liquid (C1000H2002) were investigated via virtual experimentation using nonequilibrium molecular dynam...

Individual Molecular Dynamics of an Entangled Polyethylene Melt Undergoing Steady Shear Flow: Steady-State and Transient Dynamics.

The startup and steady shear flow properties of an entangled, monodisperse polyethylene liquid (C1000H2002) were investigated via virtual experimentation using nonequilibrium molecular dynamics. The simulations revealed a multifaceted dynamical response of the liquid to the imposed flow field in which entanglement loss leading to individual molecular rotation plays a dominant role in dictating the bulk rheological response at intermediate and high shear rates. Under steady shear conditions, four regimes of flow behavior were evident. In the linear viscoelastic regime (), orientation of the reptation tube network dictates the rheological response. Within the second regime (), the tube segments begin to stretch mildly and the molecular entanglement network begins to relax as flow strength increases; however, the dominant relaxation mechanism in this region remains the orientation of the tube segments. In the third regime (), molecular disentangling accelerates and tube stretching dominates the response. Additionally, the rotation of molecules become a significant source of the overall dynamic response. In the fourth regime (), the entanglement network deteriorates such that some molecules become almost completely unraveled, and molecular tumbling becomes the dominant relaxation mechanism. The comparison of transient shear viscosity, , with the dynamic responses of key variables of the tube model, including the tube segmental orientation, , and tube stretch, , revealed that the stress overshoot and undershoot in steady shear flow of entangled liquids are essentially originated and dynamically controlled by the component of the tube orientation tensor, rather than the tube stretch, over a wide range of flow strengths.

Flow properties of caseinomacropeptide aqueous solutions: Effect of particle size distribution, concentration, pH and temperature

The purpose of this research was to evaluate the influence of particle size distribution, pH (5.0–9.0), concentration (1–15 g/100 g.) and temperature (5–60 °C) on the steady shear flow properties of caseinomacropeptide (CMP) aqueous solutions. These measurements were carried out by using a controlled stress rheometer. Flow curves were satisfactorily fitted by the Herschel-Bulkley model. CMP solutions exhibited Newtonian flow dependence, particularly at pH values 5.0–6.0. Non-Newtonian shear thinning behaviour was observed at pH 7.0–9.0. The concentration dependence on viscosity showed two different regimes of viscosity increase (dilute and concentrated). The overlap concentration was 8 g/100 g. The temperature dependent behaviour of CMP solutions fitted to the Arrhenius model regardless pH and concentration, and the calculated activation energy was 20 kJ/mol. The flow behaviour of CMP is explained in terms of peptide-peptide and peptide-water interactions. Based on these results, CMP molecules would form spontaneously micelles at pH > 4.5 in ultrapure water.

Rheological behavior of aqueous dispersions containing blends of rhamsan and welan polysaccharides with an eco-friendly surfactant

Small amplitude oscillatory shear and steady shear flow properties of rhamsan gum and welan gum dispersions containing an eco-friendly surfactant (a polyoxyethylene glycerol ester) formulated to mimic the continuous phase of O/W emulsions were studied using the surface response methodology. A second order polynomial equation fitted the influence of surfactant concentration, rhamsan/welan mass ratio and total concentration of polysaccharides. Systems containing blends of rhamsan and welan did not show synergism but thermodynamic incompatibility and made it possible to adjust the linear viscoelastic and low shear rate flow properties to achieve values in between those of systems containing either rhamsan or welan as the only polysaccharide.All the systems studied exhibited weak gel rheological properties as the mechanical spectra displayed the plateau or rubber-like relaxation zone, the linear viscoelastic range was rather narrow and flow curves presented shear thinning behavior, which fitted the power-law equation. While mechanical spectra of the systems studied demonstrated that they did not control the linear viscoelastic properties of the corresponding emulsions, the blend of rhamsan and welan gums was able to control the steady shear flow properties.

Effect of S. macrosiphon and L. perfoliatum seed gums on rheological characterization of bitter orange (Citrus aurantium L.) and pomegranate (Punica granatum L.) paste blends.

The steady shear flow properties of bitter orange and pomegranate pastes and blend of two pastes including 0.5% Salvia macrosiphon (SMG) and L. perfoliatum (LPG) seed gums, two traditional Iranian hydrocolloids, were determined. All treatments exhibited shear-thinning behaviour. LPG added sample showed stronger shear thinning behaviour than the other due to its high molecular weight and intermolecular through hydrogen bonds and polymer entanglement. Ostwald model was found the best model to describe steady shear flow behaviour among different time-independent rheological model applied. Treatments including 0.5% these two seed gums indicated a flow behaviour index less than 0.6 and consistency coefficient raised by increasing concentration from 60 °Bx to 76 °Bx in bitter orange paste (from 0.55 Pa s(n) to 32.58 Pa s(n)), pomegranate paste (from 0.55 Pa s(n) to 84.87 Pa s(n)) and mix of these two pastes (from 0.64 Pa s(n) to 56.9 Pa s(n)). Oscillatory shear data showed weak gel-like behaviour of bitter orange and pomegranate pastes treatments including seed gums with the elastic modulus predominating over the viscous one at lower frequency. However, after weak gel formation, G″ was higher than G' in the frequency range of 0.01 to 10 Hz. An Ostwald model was used to describe the changes of viscose modulus with frequency. The results indicate that the elastic properties of bitter orange/ pomegranate paste and bitter orange paste may be increased by the presence of LPG and SMG due to associations of ordered chain segments of these gums, resulting in a weak three-dimensional network.

Rheological investigation of body cream and body lotion in actual application conditions

The objective of the present study is to systematically evaluate and compare the rheological behaviors of body cream and body lotion in actual usage situations. Using a strain-controlled rheometer, the steady shear flow properties of commercially available body cream and body lotion were measured over a wide range of shear rates, and the linear viscoelastic properties of these two materials in small amplitude oscillatory shear flow fields were measured over a broad range of angular frequencies. The temperature dependency of the linear viscoelastic behaviors was additionally investigated over a temperature range most relevant to usual human life. The main findings obtained from this study are summarized as follows: (1) Body cream and body lotion exhibit a finite magnitude of yield stress. This feature is directly related to the primary (initial) skin feel that consumers usually experience during actual usage. (2) Body cream and body lotion exhibit a pronounced shear-thinning behavior. This feature is closely connected with the spreadability when cosmetics are applied onto the human skin. (3) The linear viscoelastic behaviors of body cream and body lotion are dominated by an elastic nature. These solid-like properties become a criterion to assess the selfstorage stability of cosmetic products. (4) A modified form of the Cox-Merz rule provides a good ability to predict the relationship between steady shear flow and dynamic viscoelastic properties for body cream and body lotion. (5) The storage modulus and loss modulus of body cream show a qualitatively similar tendency to gradually decrease with an increase in temperature. In the case of body lotion, with an increase in temperature, the storage modulus is progressively decreased while the loss modulus is slightly increased and then decreased. This information gives us a criterion to judge how the characteristics of cosmetic products are changed by the usual human environments.

Preparation and probing of the steady shear flow and viscoelastic properties of weakly crosslinked hydrogels based on sulfonated polyacrylamide for oil recovery applications

One of the main problems of polymer solutions in enhanced oil recovery applications is their properties losses after long term aging in electrolyte media. This paper reports preparation and rheological properties and thermal stability of novel weak hydrogels based on sulfonated polyacrylamide crosslinked in electrolyte solutions. Experimental results show that by increasing of crosslinker concentration, storage modulus dependency on frequency becomes weaker. At lower gelation temperature, gels with higher crosslinker concentrations exhibit lower storage modulus. Sharp decrease of viscosity value in viscosity-shear stress curves, approved existence of yield behavior for sulfonated polyacrylamide/chromium triacetate systems. There is a linear dependency of storage modulus, viscosity and yield stress value on polymer and crosslinker concentrations. Sulfonated polyacrylamide weakly crosslinked samples show higher viscosity than sulfonated polyacrylamide solution after thermal aging. Results of this research suggest the potentials of weakly crosslinked systems based on sulfonated polyacrylamide for oil recovery applications.

점탄성 고분자 액체의 정상유동함수와 과도적 유동함수의 상관관계 연구: Gleissle 밀러 관계식들의 실험적 검증 및 이론적 고찰

The objective of this study is to systematically investigate the relationships between steady flow functions and transient flow functions for viscoelastic polymer liq- uids. Using a strain-controlled rheometer (Advanced Rheometric Expansion System (ARES)), the steady shear flow properties and the transient shear flow properties of concen- trated poly(ethylene oxide) (PEO) solutions have been measured over a wide range of shear rates and times. The validity of the three forms of the Gleissle mirror relations was examined by comparing them with the experimentally obtained results. In addition, the effect of nonlinearity on the applicability of these Gleissle mirror relations was discussed from a theoretical view-point by introducing the concept of a nonlinear strain measure. The main findings obtained from this study can be summarized as follows: (1) A nonlinear strain measure is decreased with an increase in strain magnitude, after reaching the maxi- mum value at small strain range. This behavior is quite different from the theoretical pre- diction to satisfy the conditions of the Gleissle mirror relations. (2) The first mirror relation describing the equivalence between steady shear flow viscosity and shear stress growth coefficient is valid over a wide range of shear rates and is hardly affected by the nonlinear- ity of polymer solutions. (3) The second mirror relation expressing the equivalence between first normal stress coefficient and first normal stress growth coefficient is also applicable over a wide range of shear rates. This relation is, however, significantly influ- enced by the degree of nonlinearity (i.e., shape of a nonlinear strain measure) of polymer solutions. (4) The third mirror relation can be regarded as a very useful empirical model to predict the first normal stress coefficient from steady shear flow viscosity data, provided that an appropriate value of a shift factor is given.

Steady shear flow properties of Cordia myxa leaf gum as a function of concentration and temperature

The steady shear flow properties of dispersions of Cordia myxa leaf gum (CMLG) were determined as a function of concentration (0.5–2.5%, w/w), and temperature (10–50°C). The CMLG dispersions exhibited strong shear-thinning behavior at all concentrations and temperatures. The Power-law (Ostwald–Waele's) and Herschel–Bulkley models were employed to characterize flow behavior of CMLG solutions at 0.1–100s−1 shear rate. Non-Newtonian shear-thinning behavior was observed at all temperatures and concentrations. While increase in temperature decreased the viscosity and increased the flow behavior indices, adverse effect was obtained by increasing the concentration. The Power-law model was found the best model to describe steady shear flow behavior of CMLG. The pseudoplasticity of CMLG increased markedly with concentration. An Arrhenius-type model was also used to describe the effect of temperature. The activation energy (Ea) appeared in the range of 5.972–18.104kJ/mol, as concentration increased from 0.5% to 2.5%, at a shear rate of 10s−1.

A New Study on the Steady Shear Flow, Thermal and Functional Properties of Beet Pulp Carboxymethyl Cellulose

The current work presents a study of rheological, thermal and functional properties of carboxymethyl cellulose (CMC) produced from beet pulp compared with commercial CMC primarily at low-solid concentrations. Differential scanning calorimetry (DSC) results demonstrated two endothermic peaks around 104, 173C and two exothermic peaks at 307 and 361C. The flow properties of produced CMC were performed under steady shear at different pH and salt (NaCl) contents using Power law equation. Changes in the viscosity were observed depending on the type and concentration of hydrocolloid. Apparent viscosity of CMC samples decreased at acidic and alkaline pH solutions and at the presence of salt, because of the reduction in carboxylate repulsion of the CMC backbone. Furthermore, the effect of produced CMC on rheological and serum loss of ketchup was investigated. The data showed promising outcomes for the addition of beet pulp CMC in ketchup formulation with a decrease in serum separation during storage time. Practical Applications The direct use of food industry wastes in food formulations can help reduce the production costs by decreasing raw material and disposal expenses. The present article demonstrated that the use of beet pulp carboxymethyl cellulose would improve the functional and rheological quality of ketchup products. The outcome of the present study will have greater potential for ketchup industries to develop tomato products.

Insights into the dynamics of oral lubrication and mouthfeel using soft tribology: Differentiating semi-fluid foods with similar rheology

In-mouth lubrication or ‘oral tribology’ is believed to be a major contributor to the perception of surface-related mouthfeel attributes such as roughness and astringency. In this work, commercial soft-food systems – custards, yogurts and thickened creams, each formulated at varying fat levels with the aim of maintaining consumer acceptability – are characterized using rheology and soft tribology to gain insight into the physical origins of mouthfeel and the dynamics of oral lubrication, including the role of saliva. It is shown that, despite generating similar bulk rheological profiles (oscillatory and steady shear flow properties), foods within each product series exhibit unique tribological properties, attributed to the preferential entrainment of different phases and components at narrow gap. Food-saliva interactions are also shown to play a crucial role in determining transient lubrication properties, which may reflect dynamic oral processes. We explore the use of tribology to differentiate rheologically similar products as a starting point to develop improved approaches for investigating tribological processes occurring in the mouth during food consumption. Challenges associated with the application of tribology in this context are also discussed.

Shear flow properties of polymer blend models with and without droplet inertia

Qualitative characteristics of polymer blend models with and without inertia are analyzed for simple shear flow and for several sets of model parameters. For model parameters investigated here, the calculations reveal orbits of the “wagging” type for the transient orientation/deformation of droplets and for both models. For these orbits, the orientation angle of droplets oscillates around a mean value and this oscillation can have a small or a large amplitude. For oscillations of the orientation angle with a small amplitude (few degrees) droplets are strongly deformed and droplet orientation varies periodically around the flow alignment angle. For large amplitude oscillations (almost 45°) of the orientation angle, the droplet shape oscillates between configurations that are strongly deformed and almost spherical. It is concluded that transient shear flow predictions are consistent for both models and for the parameter range considered in this work. For steady shear flow, it is found that the model with inertia has a stable fixed point and consequently it can be used to model corresponding properties of polymer blends. The model predicts affine droplet deformation, no droplet shape relaxation, and a purely viscous non-Newtonian stress tensor for steady shear flow. Furthermore, the predicted stress tensor for simple shear flow is asymmetric. Conversely, for the model without inertia four unstable fixed points have been found and consequently it cannot be used for the prediction of steady shear flow properties.

Steady shear flow properties of wild sage ( Salvia macrosiphon) seed gum as a function of concentration and temperature

The steady shear flow properties of dispersions of a new potential hydrocolloid, sage seed gum (SSG), were determined as a function of concentration (0.5–2% w/w), and temperature (20–50 °C). SSG dispersions exhibited strong shear-thinning behavior at all conditions tested, which was even more pronounced than commercial hydrocolloids like xanthan, guar gum and locust bean gum. Different time-independent rheological models were used to fit the experimental data, although the Herschel–Bulkley model (H–B) was found the best model to describe steady shear flow behavior of SSG. An increase in gum concentration led to a large increase in yield stress and consistency coefficient values, whereas there was no definite trend with an increase in temperature. On the other hand, the above-mentioned increases in concentration and temperature did not yield a clear evolution of the shear-thinning characteristics of SSG dispersions. An Arrhenius-type model was also used to describe the effect of temperature. The activation energy ( E a) appeared in the range of 3949–16384 J/mol, as concentration increased from 0.5 to 2%, at a shear rate of 100 s −1. The yield stress values estimated by viscoplastic rheological models were much higher than the data determined by stress ramp method. Apparent viscosity of SSG surpassed many commercial hydrocolloids such as guar gum, locust bean gum, Tara gum, fenugreek gum and konjac gum at the same conditions, which suggest it as a very good stabilizer in food formulations.

Fucose-containing exopolysaccharide produced by the newly isolated Enterobacter strain A47 DSM 23139

Enterobacter strain A47 (DSM 23139) was found to produce a fucose-containing exopolysaccharide (EPS). The EPS is composed of fucose, galactose, glucose, pyruvate, succinate and acetate in the molar ratios 1.6:1.3:1.1:1.2:0.7:1.5. It is a high molecular weight (5.8 × 10 6) homogeneous biopolymer, as indicated by the low polydispersity value (1.3). The steady shear flow properties of the EPS aqueous solutions are similar to guar gum and fucogel, and its viscoelastic properties indicate the formation of viscous aqueous solutions with entangled polymer chains. Additionally, the EPS has demonstrated good flocculating and emulsion stabilizing capacities, comparable to some commercially available products. These functional properties make the fucose-containing EPS a good alternative to many synthetic polymers, as well as other natural polysaccharides, in several applications in the food, pharmaceutical, cosmetic, textile, paper and petroleum industries.