Summary
Sodium carboxymethylcellulose (CMC) is a valuable and widely used component of food systems. The rheological properties of a series of CMC solutions and gels have been determined under both steady and imposed sinusoidal shear conditions, over a wide range of shear rates and frequencies, using theWeissenberg Rheogoniometer. Depending upon the CMC type, degree of substitution, and method of solution preparation, the rheological behavior ranged from viscolastic solutions to unctuous gels. If certain polyvalent cations, e.g., Al3+, are present, rigid elastic gels may be formed.
These results are interpreted in terms of fringe micelles, arising from crystalline residues in the CMC. Gels which show unctuous behavior may be described in terms of a modifiedBingham Body model. Where appropriate, the experimental results are quantitatively analyzed in terms of the parameters of this model. The application of these findings to the use of CMC in food systems is discussed.
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Hercules Research Center Contribution No. 1600
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Elliot, J.H., Ganz, A.J. Some rheological properties of sodium carboxymethylcellulose solutions and gels. Rheol Acta 13, 670–674 (1974). https://doi.org/10.1007/BF01527058
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DOI: https://doi.org/10.1007/BF01527058