Effect of increasing temperatures on the viscosity of xanthan gum solutions

Abstract EN

Xanthan gum is a nontoxic polysaccharide with a good gelling, thickening and stabilizing attributes, and used widely in food and cosmetic industries.

Effect of temperature on the rheological properties of various solutions of xanthan gum (0.4 to 0.8 wt %) were studied experimentally in the temperatures range of 25- 60°C.

The experimental tests were performed using rotational viscometer.

New mathematical correlation has been developed to describe the viscosity of xanthan gum solutions as a function of shear rate, temperature and concentration.

The proposed correlation fits the experimental data well with good correlation coefficient.