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《Journal of Chinese Institute of Food Science and Technology》 2009-04
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The Influence Factor on Viscosity and Microstructure of Xanthan/Guar Gum Mixed Solutions

Wang Yuanlan1 Huang Shouen2 Li Zhonghai1(1Central South University of Forestry & Technology, Changsha 410004 2Changsha University of Science and Technology, Changsha 410015)  
The xanthan /guar gum mixed solutions showed synergistic effect well when mixed at different ratio.The synergistic effect was maximum when the mixed ratio of xanthan /guar gum was 5/5.As temperature increased, the viscosity of xanthan /guar gum mixed solutions increased and reached a maximum value at 80 ℃.The viscosity was instable in acidic conditions, increasing when the pH value increased, and remained relatively stable in alkali conditions.Adding 0.1%~0.3% citric acid to the xanthan /guar gum mixed solutions had no influence on the viscosity and adding sweeteners had influence on the viscosity.The microstructure by POM showed that the pure xanthan solution and xanthan /guar gum mixed solutions had the birefringence phenomenon.The non-homogeneous quality of xanthan /guar gum mixtures was stronger than the pure xanthan solution.
【CateGory Index】: TS201
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