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Viscosity of locust bean (Ceratonia siliqua) gum solutions

✍ Scribed by F Garcia-Ochoa; J A Casas

Publisher
John Wiley and Sons
Year
1992
Tongue
English
Weight
295 KB
Volume
59
Category
Article
ISSN
0022-5142

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Xanthan and locust bean gums are polysaccharides able to produce aqueous solutions with high viscosity and non-Newtonian behaviour. When these solutions are mixed a dramatic increase on viscosity is observed, much greater than the combined viscosity of the separated polysaccharide solutions. In this

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The gelation process of locust bean gum (LBG) aqueous solution has been studied by rheological and calorimetric measurements. The storage modulus of the gel was found to be dependent on repeating cycles of the freezingÈthawing process and freezing speed. When freezingÈthawing was repeated more than

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## Abstract Gum ghatti contains a soluble gum and an insoluble gel which partially dissolves on boiling. Maceration of the gel in water gives a perfectly stable dispersion which for practical purposes behaves as a solution. The viscosity of the gel dispersion is __ca__ 10–30 times that of the solub