Rheological properties of mixed polysaccharides and polysaccharide‐thickened emulsions

AICHE Journal - Tập 42 Số 7 - Trang 1824-1832 - 1996
Rajinder Pal1
1Department of chemical Engineering, University of Waterloo, Waterloo, Ontario N2L 3G1 (Canada)

Tóm tắt

AbstractSteady flow and viscoelastic properties of mixed‐polysaccharides and mixed‐polysaccharide‐thickened oil‐in‐water emulsions are investigated with a cone‐and‐plate system using a controlled‐stress rheometer. The mixed‐polysaccharide system studied is xanthan gum and guar gum. The rheological properties of the mixed‐polysaccharide systems exhibit strong synergistic effects. For a total polysaccharide concentration of 0.75 wt. % investigated, the synergistic effect is maximum at a xanthan:guar ratio of 15:85. The oil‐in‐water emulsions, prepared from a mixed‐polysaccharide system as the suspending medium, are strongly shear thinning and highly viscoelastic in nature. The rheological parameters such as apparent viscosity, storage, and loss moduli increase with an increase in the oil concentration of the emulsion.

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