Analysis of the effect of the special food additives on rheological properties of aqueous and milk solutions

The object of the studies was to determine the effect of various additives and solvents to Na-CMC, Guar gum (two different weight-average molecular weight), Xanthan gum and Arabic gum solutions on the change of their rheological properties. The additives studied were sodium chloride and saccharose. The solvents used were water and milk. The rheological properties of Na-CMC and guar gums solutions were described by Ostwald-de Waele power-law. Xanthan gum solutions had rheological properties described by Herschel-Bulkley equation. Arabic gum was characterized by Newtonian properties for aqueous solution and shear-thinning properties for milk solutions.