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Rheology of Food Gum

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Bioactive Molecules in Food

Part of the book series: Reference Series in Phytochemistry ((RSP))

Abstract

This introductory chapter provides an overview of three main rheological properties of food gums including dilute solution, steady shear, and viscoelastic rheological properties. Examples of a number of different food gums are given, and a brief introduction to the rheological properties of them at three mentioned rheological aspects is provided. Different circumstances such as temperature, concentration, presence of ions and sugars, which affect the rheological behavior of food gums, are summarized. Dilute regime properties determine the molecular role of gums in food products. Steady shear rheological properties of food gum manifest useful data to evaluate the flow behavior, quality control, and processing/storage stability of food products consisting food gums. Dynamic rheological characteristics of food gums illustrate the viscoelasticity, stability, and textural features of final formulated foods. To sum up, the results showed that various food gums, with variety of structure and nature at different situations, exhibit different rheological behavior.

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Abbreviations

[η]:

Intrinsic viscosity

BSG:

Basil seed gum

CSG:

Cress seed gum

GG:

Guar gum

LBG:

Locust bean gum

LPSG:

Lepidium perfoliatum seed gum

LVE:

Linear viscoelastic region

Mw:

Molecular weight

SSG:

Sage seed gum

XG:

Xanthan gum

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Author information

Authors and Affiliations

  1. Food Hydrocolloids Research Centre, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran

    Seyed Mohammad Ali Razavi

  2. Gum Group Knowledge Base Company, Technology Development Center, Ferdowsi University of Mashhad, Mashhad, Iran

    Mahdi Irani

Authors
  1. Seyed Mohammad Ali Razavi
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  2. Mahdi Irani
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Corresponding author

Correspondence to Seyed Mohammad Ali Razavi .

Editor information

Editors and Affiliations

  1. Faculty of Pharmaceutical Sciences, Institute of Vine and Wine Sciences, University of Bordeaux, Villenave d’Ornon, France

    Jean-Michel Mérillon

  2. Department of Botany, University College of Science, M. L. Sukhadia University, Udaipur, Rajasthan, India

    Kishan Gopal Ramawat

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Razavi, S.M.A., Irani, M. (2019). Rheology of Food Gum. In: Mérillon, JM., Ramawat, K.G. (eds) Bioactive Molecules in Food. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-78030-6_20

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