An investigation into the temperature dependence of the rheological synergy between xanthan gum and locust bean gum mixtures.

The interaction between xanthan gum (XG) and locust bean gum (LBG) in water has been investigated using texture analysis, thermorheological analysis and high sensitivity differential scanning calorimetry. For the batches of XG and LBG used in the present study and at a total polymer concentration of 1% w/v, texture analysis indicated that the greatest synergy occurred at approximately 10% w/w XG, while the technique also allowed measurement of the increase in strength resulting from heating the mixes to 70 and 80 degrees C and cooling to room temperature. Thermorheological studies showed a maximum in viscosity for the xanthan gum gels at approximately 45 degrees C; this maximum became less pronounced as the concentration of XG decreased. High sensitivity differential scanning calorimetry indicated that XG undergoes two transitions at approximately 30 and 80 degrees C on heating, but on cycling a single transition is seen at approximately 74 degrees C. It was also noted that the transitions were diminished or were absent in the presence of LBG.