The impact of addition of xanthan gum and guar gum on rheological properties of foams produced by continuous method

Abstract

The paper presents the effect of the addition of hydrocolloids-xanthan gum and guar gum-on the rheological properties of ovoalbumin-based food foams, produced by continuous method. The foaming was carried out in a column apparatus with additional aeration equipped with a paddle stirrer. In order to determine the rheological parameters, a hysteresis loop test was carried out. The results of the study were described using the Ostwald-de Waele equation. The effect of the addition of hydrocolloid on the rheological properties of the obtained foams was characterized, and the synergistic effects between the hydrocolloids used were described.