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《Jiangsu Food and Fermentation》 2002-01
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The property study of the Guar Gum and Its Synergistic Gum in Food Thickeners

The guar gum rheolgical property, influence factor of the guar gum viscosity and the gel viscisity of synergistic action between guar gum and xanthan and carrageenan were studied. The rwsults showed that the low dense guar gum is pseudoplastic lisquid, its viscosity goes up with the increasing and the decreasing temperature. It has nothing to do with the ph salt and low dense of Ca++ , Al +++ and as well in the gum. The viscosity mixed with tie guar gum and xanthan gum has synergetic action while the viscosity mixed with carrageenan hasn' t. The best proportion of mixed guar gum and xanthan gum was 0. 6: 0.4.
【CateGory Index】: TS201
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