摘要
论文主要对四种添加剂进行了流变性能的研究,四种添加剂中,黄原胶、瓜尔豆胶其胶体溶液流变性有更多的相似性,它们浓度在0.3%以上时,均为非牛顿型流体,CMC浓度在0.5%以上时为非牛顿型流体,且为非触变性流体。海藻酸钠胶体溶液为牛顿型流体。四种添加剂胶体溶液的粘度,瓜尔豆胶>黄原胶>CMC>海藻酸钠。但在搅动环境下,当剪切力大于一定的屈服应力时,剪切稀化效应将导致粘度的下降,下降幅度为瓜尔豆胶>黄原胶>CMC。黄原胶更具有独特的流变性、优良的热稳定性、酸稳定性,其次为瓜尔豆胶。CMC、海藻酸钠的热稳定性并不是很好,在高酸性的环境条件下,海藻酸钠的粘度反而增加。
Rheological property of four food additives is studied.It is found that the colloidal solutions of xanthan and guar gum are similar in rheological property.They both are non-Newtonian fluid when concentrations are over 0.3%.CMC is an non-Newtonian fluid when the concentration is larger than 0.5%.The colloidal solution of sodium alginate is also a Newtonian fluid.With the same concentration,the viscosity order of these solutions is guar gum>xanthan>CMC>sodium alginate.The shear-thinning effect is observed with the extent in the order of guar gum>xanthan>CMC.Xanthan has the best thermal stability and acid stability among these samples.Sodium alginate has the worst thermal stability,its viscosity increases under high acid condition.
出处
《中国食品添加剂》
CAS
北大核心
2009年第4期73-78,共6页
China Food Additives
