Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Dynamic Rheological Comparison of Selected Gum Solutions

  • Choi, Su-Jin (Dept. of Food Science and Technology, Dongguk University) ;
  • Chu, So-Young (Dept. of Food Science and Technology, Dongguk University) ;
  • Yoo, Byoung-Seung (Dept. of Food Science and Technology, Dongguk University)
  • Published : 2006.06.30
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Abstract

Dynamic rheological properties of commercial 0.8, 1.0, and 1.2% gums [carboxylmethylcellulose (CMC), guar gum, hydroxypropylmethylcellulose (HPMC), tara gum, and xanthan gum], which can be dissolved in cold water, were investigated by small-deformation oscillatory measurements. Magnitudes of storage (G') and loss (G") moduli increased with increasing concentration of gum solutions except for xanthan gum. Guar gum exhibited greatest G' and G" values among all gums except for G' value at 0.8% concentration. Slopes of G' and G" decreased with increasing concentration of gum solutions except for xanthan gum. Tan ${\delta}$ (G"/G') values decreased with increasing concentration of gum solutions except for xanthan gum. Tan ${\delta}$ values of xanthan gum solutions were much lower than those of other gum solutions, indicating that xanthan gum solutions were predominantly more elastic than viscous.

Keywords

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