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Flow parameters of 1:1 mixtures of carrageenan‐guar and CMC‐locust bean gum in the presence of common food ingredients, namely, sugar, salt and proteins, were determined by using a coaxial viscometer. The effect of additives on yield stress, and power law model constants varied depending on the type of ingredient and its concentration, and the nature of the gum. Although, it is interesting to see the flow behavior of gum blends together with the additives in concentrations that are common in food products, it is necessary to study an enormous number of combinations in order to analyze a multicomponent system quantitatively. Copyright © 1989, Wiley Blackwell. All rights reserved |
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