Rheological properties of food gums as related to their water binding capacity and to soy protein interaction
Water binding capacity and hydration time of several food gums were measured by the Baumann method. Xanthan gum was by far the best water binder (232 mL/g) followed by guar gum (40 mL/g) and sodium alginate (25 mL/g). Propylene glycol alginate and locust bean gum (LBG) were the poorest water binders...
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| Autores principales: | Sánchez, V.E., Bartholomai, G.B., Pilosof, A.M.R. |
|---|---|
| Formato: | JOUR |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00236438_v28_n4_p380_Sanchez |
| Aporte de: |
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