Published : 2021-01-12

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

Abstract

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, a hysteresis loop test was carried out. The results of the study were described using the Ostwald-de Waele equation. The effect of the addition of hydrocolloid on the rheological properties of the obtained foams was characterized, and the synergistic effects between the hydrocolloids used were described.


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Kabziński, M., Neupauer, K., Nowak, M., Kruk, J., & Kaczmarczyk, K. (2021). The impact of addition of xanthan gum and guar gum on rheological properties of foams produced by continuous method. Polimery, 64(7-8), 538-541. https://doi.org/10.14314/polimery.2019.7.11