Dynamic light scattering investigation of guar/dextran mixtures in aqueous solutions

Dynamic light scattering studies of irradiated kappa carrageenan

“…Irradiation decreases the molecular weight of carrageenan, decreasing the aggregating particle sizes. In a similar study reported by Pinder et al, a diffusive mode together with a slower non-diffusive mode ascribed to aggregates were also observed with the carbohydrate dextran [11]. Fig.…”

Thickening of sweet and sour sauces with various polysaccharide combinations

“…The results of such studies of the polysaccharide blends with starches being one of the component of the blend have been recently reviewed (Sikora & Kowalski, 2003). Also reports describing behaviour of other two-component blends, for instance, guar gum dextrin (Pinder, Nash, Hemar, & Abd Singh, 2003), alginate pectin (Walkenstroem, Kidman, Hermansson, Rasmussen, & Hoegh, 2003), j-carrageenan-xanthan gum (Dunsten et al, 2001), gellan-i-carrageenan and gellan-xanthan gum (Rodriguez-Hernandes & Tecante, 1999), and many others are available in the literature In this paper former attempts (Sikora, Sady, Krawontka, Ptaszek, & Kowalski, 2003a, 2003b of thickening of sweet and sour sauces (S&S sauces) are continued. Formerly, S&S sauces were thickened with modified starches such, as acetylated distarch adipate, acetylated starch and combinations of potato starch, oxidized starch, acetylated distarch adipate and acetylated starch with xanthan gum.…”

Apparent Viscosity of Binary and Ternary Systems of Tragacanth, Guar Gum and Methylcellulose at Semidilute Range of Concentration

“…Some of the studies carried out on this subject include rheological studies in mixtures alginate–pectin, agar–agarose, dextranguar, carboxy methyl cellulose (CMC)–alginate, locust bean gum–xanthan, galactomannan–xanthan, κ ‐carrageenan–locust bean gum, gellan gum‐ κ ‐carrageenan, gellan gum–alginate, among others (Casas et al. 2000; Pinder et al. 2003; Zhang and Kong 2006).…”

“…Likewise, it is useful in the formulation area to identify and prevent incompatibilities when two or more hydrocolloids are used because the most common occurrence when mixing hydrocolloids is the phenomena of phase separation and phase concentration. Some of the studies carried out on this subject include rheological studies in mixtures alginatepectin, agar-agarose, dextranguar, carboxy methyl cellulose (CMC)-alginate, locust bean gum-xanthan, galactomannan-xanthan, k-carrageenan-locust bean gum, gellan gum-k-carrageenan, gellan gum-alginate, among others (Casas et al 2000;Pinder et al 2003;Zhang and Kong 2006).…”