Emerging Natural Hydrocolloids

5 Hydrocolloids Interaction Elaboration Based on Rheological Properties

Ali Alghooneh Fataneh Behrouzian and Seyed M.A. Razavi

Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad, PO Box 91775‐1163, Mashhad, Iran

5.1 Introduction

Binary mixtures of polysaccharides have been thoroughly studied for the purpose of gaining a fundamental understanding, and also to discover industrial applications, especially in food systems to improve some properties of each component [1]. The literature has established that some novel gums could be alternatives to some of the commercial hydrocolloids in blend formulations as stabilizer, thickener, binder, and gelling agents and could be used in food, cosmetics, and pharmaceutical systems. Apart from blends' functional properties, food ingredients and processing conditions such as salts, pH, and temperature affect their functions. This chapter reviews studies on new gum blends and reports their rheological properties and the effect of food ingredients and processing conditions on these characteristics. In addition, the interaction behavior of biopolymers is investigated from both thermodynamic and kinetic viewpoints based on rheological properties. Some researchers have described the interaction between xanthan gum (XG) and galactomannans as incompatibility [2]. Nevertheless, some evidence supports intermolecular binding between XG and galactomannans [3] and suggests that destabilization ...