Journal
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Volume 22, Issue 4, Pages 325-332Publisher
SAGE PUBLICATIONS LTD
DOI: 10.1177/1082013215599296
Keywords
Sheared gels; gellan gum; rheology; non-Newtonian flow; viscoelasticity
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Funding
- Spanish Ministerio de Economia y Competitividad (MINECO) [CTQ2011-27371]
- European Comission (FEDER)
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Sheared gels containing 0.2wt% low-acyl gellan gum were prepared by different processing protocols using Na+ or Ca2+ as gel-promoting ions. Rheology and confocal laser scanning microscopy were used to gain information on the sample structure. Confocal laser scanning microscopy revealed the formation of a heterogeneous microstructure consisting of a dispersion of gel-like clusters. Small amplitude oscillatory shear stress results indicated that their viscoelastic properties had a predominant elastic component. Flow curves exhibited very high viscosities at low shear stress, an apparent yield stress and very shear thinning behaviour, supporting their applications as a stabilizer.
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