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

被引：5

作者：

Kabzinski, Maciej ^{[1
]}

Neupauer, Krzysztof ^{[2
]}

Nowak, Marcelina ^{[1
]}

Kruk, Joanna ^{[1
]}

Kaczmarczyk, Kacper ^{[1
]}

机构：

[1] Agr Univ Krakow, Fac Food Technol, Dept Engn & Machinery Food Ind, Balicka 122, PL-30149 Krakow, Poland

[2] Cracow Univ Technol, Fac Chem Proc Technol, Dept Chem & Proc Engn, Warszawska 24, PL-31155 Krakow, Poland

来源：

POLIMERY | 2019年 / 64卷 / 7-8期

关键词：

food foams; xanthan gum; guar gum; rheology; FOOD; PROTEIN;

D O I：

10.14314/polimery.2019.7.11

中图分类号：

O63 [高分子化学（高聚物）];

学科分类号：

070305 ; 080501 ; 081704 ;

摘要：

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-dc 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.

引用

页码：538 / 541

页数：4

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