Stabilization of milk–orange juice mixture using Persian gum: Efficiency and mechanism

Effect of the addition of hydrocolloids and aloe vera gel (Aloe barbadensis Miller) on the rheological properties of a beverage of sweet corn (Zea mays var. saccharata)

“…In contrast, beverages formulated with CMC, XG and AV showed values of flow index (n) varying from 0.5-0.9, indicating shear-thinning behavior. This shows that the addition of hydrocolloids significantly affects the rheological behavior of beverages, as demonstrated in previous studies [4,7,[26][27][28]. Additionally, it has been found that the XG, CMC, and AV confer shear-thinning flow, and XG confers high viscosities at low rates of deformation, features that contribute to the stability of suspended particles [3,[29][30][31][32].…”

“…At low frequencies, the behaviors of some drinks have cross-over points in which G" prevails over G'. This phenomenon is typical of concentrated solutions and has been observed in beverages stabilized with similar concentrations of gums [4,17,45].…”

“…The addition of gums, such as CMC, xanthan gum, Arabian gum, gellan gum and guar gum, has been studied recently in the formulation of beverages [4][5][6][7][8].…”

Influence of temperature, pH and salts on rheological properties of bitter almond gum

“…It is colorless or pale yellow to amber-brown. The gum is made of two fractions, one is soluble in water (25-30%) and the other, insoluble but water-swelled (70-75%) (Abbasi & Mohammadi, 2013). It contains about 93.1-98.4% carbohydrate, 0.19-0.21% protein, 1.4-1.7% ash and a trace amount of lipid, depending on its color.…”

“…The BAG is described as the salt of an acidic polysaccharide polymer (Abbasi & Mohammadi, 2013), whose structural, biological and rheological properties have not yet been fully characterized. Unfortunately, to our knowledge, there have been few studies investigating this gum, in which mostly the emulsion stability of the gum has been addressed (Jafari et al, 2013;Golkar et al, 2015).…”