Xanthan gum - Viscosity and gelation
8 important questions on Xanthan gum - Viscosity and gelation
When is xanthan viscous?
What is the melting temperature of xanthan gum dependent on?
How are shear and viscosity related in xanthan gum?
- No shear --> the solution is very viscous and resembles a weak gel
- Shear increased --> viscosity decreases and the solution can flow easily
Other polysaccharides like CMC or guar gum show similar viscosity in a wider range of shear rates
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At what pH is xanthan gum stable?
Can xanthan gum be used in alcoholic products?
What happens to the structure of xanthan gum when heated?
By what can the transitional behaviour of xanthan gum be influenced?
- Ionic strength + temperature. At higher ionic strength, a higher T is needed is needed to have all xanthan molecules in their disordered form.
- Degree of substitution by acetyl and pyruvate groups
Which molecules have a synergistic interaction with xanthan gum? What happens then?
Xanthan gum + konjac glucomannan --> forms a gel after heating and cooling.
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