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Abson R, Gaddipati SR, Hort J, et al. A comparison of the sensory and rheological properties of molecular and particulate forms of xanthan gum. Food Hydrocoll. 2014;35(100):85-90doi: 10.1016/j.foodhyd.2013.04.018.
Abson, R., Gaddipati, S. R., Hort, J., Mitchell, J. R., Wolf, B., & Hill, S. E. (2014). A comparison of the sensory and rheological properties of molecular and particulate forms of xanthan gum. Food hydrocolloids, 35(100), 85-90. https://doi.org/10.1016/j.foodhyd.2013.04.018
Abson, Rachael, et al. "A comparison of the sensory and rheological properties of molecular and particulate forms of xanthan gum." Food hydrocolloids vol. 35,100 (2014): 85-90. doi: https://doi.org/10.1016/j.foodhyd.2013.04.018
Abson R, Gaddipati SR, Hort J, Mitchell JR, Wolf B, Hill SE. A comparison of the sensory and rheological properties of molecular and particulate forms of xanthan gum. Food Hydrocoll. 2014 Mar;35(100):85-90. doi: 10.1016/j.foodhyd.2013.04.018. PMID: 24591753; PMCID: PMC3819517.
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Food Hydrocoll. 2014 Mar;35(100):85-90. doi: 10.1016/j.foodhyd.2013.04.018.

A comparison of the sensory and rheological properties of molecular and particulate forms of xanthan gum.

Food hydrocolloids

Rachael Abson, Sanyasi R Gaddipati, Joanne Hort, John R Mitchell, Bettina Wolf, Sandra E Hill

Affiliations

  1. Division of Food Sciences, Sutton Bonington Campus, University of Nottingham, Leicestershire LE12 5RD, UK.
  2. Division of Food Sciences, Sutton Bonington Campus, University of Nottingham, Leicestershire LE12 5RD, UK ; Biopolymer Solutions Ltd, Sutton Bonington Campus, University of Nottingham, Leicestershire LE12 5RD, UK.

PMID: 24591753 PMCID: PMC3819517 DOI: 10.1016/j.foodhyd.2013.04.018

Abstract

A particulate form of xanthan gum was prepared by extrusion cooking. The temperature dependence of the viscosity of this form shows similarities to starch with an increase in viscosity to a maximum with increasing temperature as a result of the swelling of the particles. The rheology and mixing behaviour with water of the particulate and conventional molecular forms of xanthan were compared with a modified starch. The particulate xanthan products mixed rapidly with water in a similar way to ungelatinised starch, whereas conventional molecular xanthan systems mixed poorly. Using an experienced sensory panel, model tomato products thickened with the three systems were compared at equal shear viscosities. The panel could not discriminate between the tomato flavour of the three products, but found that the xanthan products were perceived as being significantly thicker. These observations were consistent with previous work. Salt perception for both xanthan products was poorer than for the starch thickened systems. A hypothesis to explain why xanthan does not fit into the previously postulated link between mixing and perception is presented.

Keywords: Extrusion; Flavour perception; Particulate structure; Rheology; Starch; Xanthan

References

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  2. Chem Senses. 2003 Jan;28(1):11-23 - PubMed
  3. Carbohydr Res. 2007 Jul 23;342(10):1333-42 - PubMed
  4. Annu Rev Physiol. 1995;57:547-64 - PubMed

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