Rheological properties of xanthan gum-gelatine spray-dried mixtures. Application in a custard-like formulation

Abstract

 The effect of a spray-drying process on the rheological and textural properties of xanthan gum-gelatine dispersions was studied. Remarkable differences were found between co-dried samples and dispersion samples. Apparent viscosity and extrusion values were higher and shear-thinning behavior more pronounced than in non-dried samples. Also, stronger thickening and stabilizing properties were noticed. With regard to viscoelastic properties, an increase in the elastic component was observed. The new product was used in a standard confectioner's custard formulation and its properties were studied. When these samples were compared with a traditional custard made with starch, although enhanced rheological properties were recorded a similar visual appearance between samples was observed.