Xanthan Rheological: a review about the influence of electrolytes on the viscosity of aqueous solutions of xanthan gums

• Main Authors: João Luiz Silva Vendruscolo, Patrícia Silva Diaz, Claire Tondo Vendruscolo
• Format: Article
• Language: English
• Published: Universidade Estadual de Londrina 2004-01-01
• Series: Semina: Ciências Exatas e Tecnológicas
• Subjects: Xanthan; Electrolyte; Viscosity
• Online Access: http://www.uel.br/revistas/uel/index.php/semexatas/article/view/1557

Several strains of Xanthomonas campestris are able to produce a bacterial biopolymer called xanthan which is widely used in the food industry. In order to have an effective use of the xanthan in the industry, not only the studies concerning the chemical properties of the xanthan should be considered, but also the studies related to its addition of electrolytes, and its effects in the rheological behaviour. When a new bacterial biopolymer is sinthetized, new rheological behaviours appear. This study aims at review the influence of the chemical structural and addition of salts to the rheological behaviour of the xanthan aqueous solution.