Rheological Study of Aqueous Solutions and Emulsions Containing Xanthan
Ma Jianguo(School of Food Science & Technology,Wuxi University of Light Industry,Wuxi 214036)E. Dickinson M. J. W. Povey(Dept. of Food Sci., Univ. of Leeds, Leeds, LS2 9JT, UK)
This paper reports the studies into the viscoelasticity of the aqueous solutions and 20% O/W emulsions containing xanthan. The elastic response of the systems to smalldeformation was measured by using the techniques of mechanical spectroscopy under 30℃ and the effects of 0.5 mol/L NaCl or/and 10% sucrose on the rheology of the systems were investigated as well. Results reveal that the xanthan enhanced stability of emulsions is correspond to a predominantly 'solidlike' viscoelasticity of both the aqueous phase and the emulsion. The introduction of a certain concentrations of xanthan to the aqueous solution gives rise to the formation of a structured system with a high elastic response to the deformation. The storage modulus of the aqueous solutions containing xanthan can be slightly increased by sucrose. Nevertheless, the present of NaCl leads to a decrease in the storage modulus and makes the systems more 'liquidlike'.
【CateGory Index】： TS201.7