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
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.