Effect of agave fructans on xanthan rheology: Impact on sodium caseinate emulsion properties

Abstract

The influence of agave fructans (AF) (1-10%) and xanthan (from 0.03% to 0.25%) in combination with sodium caseinate (SC) at 1% on the rheological and physicochemical properties of aqueous phases and emulsions was evaluated. Steady-state flow behavior, particle size distribution, and stability studies were used to characterize the systems. The aqueous systems displayed the shearthinning behavior characteristic of xanthan solutions; however, this behavior was modified by the presence of SC and AF due to interactions between AF-SC and AF-xanthan based on predominant hydrogen bonding because of the hydroxyl groups on AF. In emulsions, an increase in viscosity due to the effect of the AF concentration reflects a probable association of fructan aggregates on the surface of SC particles that reinforce the interfacial layer of SC, while xanthan contributes to an increase in the viscosity of the continuous phase, which effectively prevents coalescence and floc formation even at higher concentrations, despite the possible existence of a depletion flocculation effect attenuated by the interaction between AF-SC and AF-xanthan.

Rheology and physical properties of sonicated chickpea concentrate with fructans in aqueous media and stable emulsions

“…Mixtures were prepared as described in a previous study by mixing equal volumes of aqueous solutions with twice the required concentration of each component using the same magnetic stirrer for 30 minutes. The samples were homogenized for 1.5 minutes (2000 rpm, L4R, Silverson Machines, Chesham, UK) and refrigerated overnight (~4 °C) [25]. In the aqueous systems tested, 0.2% CMC was used as a thickener, the CPC was at 4% concentration and pretreated with ultrasound unless otherwise indicated, and AGF and CHF were used at concentrations of 3% and 6%, respectively.…”