Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Determination of Frequency Independent Critical Concentration of Xathan and Carob Mixed Gels

  • Yoon, Won-Byong (Firmenich Asia Private Limited) ;
  • Gunasekaran, Sundaram (Food and Bioprocess Engineering Laboratory, Department of Biological Systems Engineering, University of Wisconsin-Madison)
  • Published : 2007.12.31
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Abstract

The frequency independent critical concentration (Cc) of xanthan and carob (X/C) mixed gel was determined based on the Winter-Chambon's theory. X/C mixed (X/C=1:1 ratio) gels were prepared from 0.1 to 1% of concentration. The linear viscoelastic properties, i.e., storage and loss modulus, of X/C mixed gel at $20^{\circ}C$ were measured by frequency sweep tests. The frequency independence of tangent function of phase angle (tan ${\delta}$) of X/C mixed gels was graphically determined from the intersection of the plot of phase angle against concentration at varied frequencies. The intersection (C=0.43%) was considered to be Cc of X/C mixed gel.

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References

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