Rheology of Food Gum and Starch Dispersions

Rheological Models for Apparent Viscosity-Shear Rate Data 

Apparent viscosity-shear rate data of food polymer dispersions have been reviewed by Launay et al. (1986), Lopes da Silva and Rao (1992) and others. The general log versus log y curve, discussed in Chapter 2, has been used to characterize food polymer dispersions. For example, Lopes da Silva et al. (1992) found that both the modified Carreau and the Cross models, wherein the infinite shear viscosity was considered to be negligible, described the apparent viscosity-shear rate data of locustbean (LB) 

Plant exudates Gum Arabic Adraganta gum Karaya gum Gatti gum 

Algal extracts Agar Alginates Carrageenans Furcellaran 

Cellulose derivatives Sodium carboxymethyl cellulose Methylcellulose Hydroxyethylcellulose Hydroxypropylmethyl cellulose Other derivatives Modified starches Low-Methoxyl pectins Propylene glycoalginates 

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