Chemistry Reference
In-Depth Information
1000
100
10
1
0.1
0.01
0.0001
0.001
0.01
0.1
1
10
100
1000
10000
Shear rate (per second)
(a)
1000
100
10
1
0.1
0.01
0.0001
0.001
0.01
0.1
1
10
100
1000
10000
Shear rate (per second)
(b)
(a) The flow curve of 0.5% xanthan solution in 1% NaCl measured at 20
◦
C
Fig. 5.17
) heating to 85
◦
C. (b) The flow curve of 0.5% xanthan solution in
0.1% NaCl measured at 20
◦
C before (
before (
◦
) and after (
•
) heating to 85
◦
C.
◦
) and after (
•
5.5.3
Freezing
Xanthan gum has no effect on the freezing point of a given system,
but is able to help stabilise the systems to freeze/thaw cycles because
its solutions are stable to freezing and thawing. It also helps to limit
the growth of ice crystals, which are one of the principal causes for
the loss of quality in frozen foods. Addition of xanthan can also min-
imise syneresis when products are thawed by increasing the viscosity of
the liquid phase.
