Intrinsic viscosity of guar gum in sweeteners solutions

Abstract

Rheological methods were applied to study the effect of sweeteners on the rheological behavior of guar gum in dilute solutions. The concentration of the sweeteners were 0.1, 0.2%w/v for aspartame, acesulfame-k and cyclamate, and 0.001, 0.002%w/v for neotame. Gum was evaluated for intrinsic viscosity by various models (Huggins, Kraemer, Tanglertpaibul and Rao equations) . Values recorded for intrinsic viscosity were different upon various equations used. The plot of relative viscosity versus concentration, obtained from Tanglertpaibul and Rao model described the best phenomenon. Synthetic sweeteners in these ranges of concentration had no significant effect on intrinsic viscosity of guar gum in solutions

IJONAS Vol. 3 (1) 2007: pp. 69-76