ScholarLens Back to search
1998•Steinkopff eBooksRequires access

Influence of NaCMC in Viscous Synergism of Locust Bean Gum + Kappa Carrageenan Mixtures

M. J. Hernández, J. Dolz, M. Dolz, M. Herráez, Jesús Delegido, Julio Pellicer‐Porres

Open publisher page 1 citations

Abstract

Synergistic effects between polysaccharides such as locust bean gum, xanthan gum, guar gum, carrageenan, related to their thickening properties are widely known and used in food industry. (Da Silva and Rao, 1992). These effects are modified due to the existence of salts and other food additives, i. e. cellulose derivatives, in the final products (Therkelsen, 1992). These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

About this research paper

What this paper is about

Synergistic effects between polysaccharides such as locust bean gum, xanthan gum, guar gum, carrageenan, related to their thickening properties are widely known and used in food industry. (Da Silva and Rao, 1992). These effects are modified due to the existence of salts and other food additives, i. e. cellulose derivatives, in the final products (Therkelsen, 1992). These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Why it matters

OpenAlex reports 1 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

Synergistic effects between polysaccharides such as locust bean gum, xanthan gum, guar gum, carrageenan, related to their thickening properties are widely known and used in food industry. (Da Silva and Rao, 1992). These effects are modified due to the existence of salts and other food additives, i. e. cellulose derivatives, in the final products (Therkelsen, 1992). These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Key concepts: Locust bean gum, Xanthan gum, Guar gum, Thickening agent, Carrageenan, Locust, Polysaccharide, Thickening

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Influence of NaCMC in Viscous Synergism of Locust Bean Gum + Kappa Carrageenan Mixtures — Research Paper | ScholarLens