Abstract
Synergistic effects between polysaccharides such as locust bean gum, xanthan gum, guar gum, carrageenan, related to their thickening properties are widely known and used in food industry. (Da Silva and Rao, 1992). These effects are modified due to the existence of salts and other food additives, i. e. cellulose derivatives, in the final products (Therkelsen, 1992).
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Da Silva JAL, Rao MA (1992) In: Rao MA, Steffe JF(eds)Viscoelastic properties of foods. Elsevier Appl Sci. pp 285-315
Dolz J, Dolz M, Hernández MJ, Pellicer J (1996) Proceedings XIIth International Congress on Rheology. Quebec City. p. 807
Fernandes PB, Gonçalves MP, Doublier JL (1994) Food Hydroc 8:345–349
Murayama A, Ichikawa Y, Kawabata A (1995) J Texture Stud 26: 239–254
Therkelsen GH (1992). In:Whistler RL, BeMiller J.N (eds) Industrial Gums. Polysaccharides and Their Derivatives. Academic Press, INC
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1998 Springer-Verlag Berlin Heidelberg
About this paper
Cite this paper
Hernández, M.J., Dolz, J., Dolz, M., Herráez, M., Delegido, J., Pellicer, J. (1998). Influence of NaCMC in Viscous Synergism of Locust Bean Gum + Kappa Carrageenan Mixtures. In: Emri, I. (eds) Progress and Trends in Rheology V. Steinkopff, Heidelberg. https://doi.org/10.1007/978-3-642-51062-5_86
Download citation
DOI: https://doi.org/10.1007/978-3-642-51062-5_86
Publisher Name: Steinkopff, Heidelberg
Print ISBN: 978-3-642-51064-9
Online ISBN: 978-3-642-51062-5
eBook Packages: Springer Book Archive