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M. Kabziński, K. Neupauer, M. Nowak, J. Kruk, K. Kaczmarczyk

The impact of addition of xanthan gum and guar gum on rheological properties of foams produced by continuous method

Polimery 2019, No 7-8, 538


DOI: dx.doi.org/10.14314/polimery.2019.7.11

Summary

The paper presents the effect of the addition of hydrocolloids – xanthan gum and guar gum – on the rheological properties of ovoalbumin-based food foams, produced by continuous method. The foaming was carried out in a column apparatus with additional aeration equipped with a paddle stirrer. In order to determine the rheological parameters, ahysteresis loop test was carried out. The results of the study were described using the Ostwald-de Waele equation. The effect ofthe addition of hydrocolloid on the rheological properties of the obtained foams was characterized, and the synergistic effects between the hydrocolloids used were described.


Keywords: food foams, xanthan gum, guar gum, rheology
e-mail: maciej.kabzinski@urk.edu.pl
M. Kabziński, K. Neupauer, M. Nowak, J. Kruk, K. Kaczmarczyk
The impact of addition of xanthan gum and guar gum on rheological properties of foams produced by continuous method