Xanthan gum is a high molecular-weight polysaccharide, soluble in cold water, and mainly used in the food industry as a thickener and stabiliser. Therefore, the rheological properties of xanthan gum are of key interest to improve their thickening and stabilising properties. Traditionally, the rheological properties of xanthan gum have been determined by flow curves and small amplitude oscillatory shear (SAOS). It is shown that xanthan gum possesses a high viscosity at low shear rates, which is related to its strong stabilising properties, whereas its shear thinning behaviour allows the system containing xanthan gum to flow when a shear force is exerted1. Recently, large amplitude oscillatory shear (LAOS) measurements have been carried out in order to gain a deeper insight into microstructural changes in complex fluids such as xanthan gum solutions. Furthermore, LAOS results may be useful to describe the elastic and viscous properties of complex fluids at large deformations, which are closer to real processing conditions.
展开▼
