Viscoelastic properties of xanthan gum hydrogels annealed in the sol state

Viscoelastic properties of xanthan gum aqueous solutions and hydrogels were investigated using a cone-plate type rheometer. The change of viscoelasticity during annealing the solution and cooling to gelation temperature was examined as functions of annealing time, temperature and frequencies. In the...

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Bibliographic Details
Published in:Food hydrocolloids 2001-07, Vol.15 (4), p.503-506
Main Authors: Iseki, T., Takahashi, M., Hattori, H., Hatakeyama, T., Hatakeyama, H.
Format: Article
Language:English
Subjects:
Annealing
Biological and medical sciences
Food additives
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Hydrogel
Viscoelastic properties
Xanthan gum
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Summary:Viscoelastic properties of xanthan gum aqueous solutions and hydrogels were investigated using a cone-plate type rheometer. The change of viscoelasticity during annealing the solution and cooling to gelation temperature was examined as functions of annealing time, temperature and frequencies. In the annealing process, the storage modulus G′ increases with increasing annealing time. In the subsequent cooling process, G′ of the annealed solution increased, whereas the G′ of non-annealed solution remained almost constant. G′ of hydrogels increased with the increase of annealing temperature and concentration. Based on the experimental results obtained, the structural change of the solution in the annealing process and the structure of gels were investigated.
ISSN:0268-005X
1873-7137
DOI:10.1016/S0268-005X(01)00088-1