Effect of Sweeteners on Viscosity and Particle Size of Dilute Guar Gum Solutions

Abstract

<em>The effects of some synthetic sweeteners on the rheological and physical properties of guar gum in dilute solutions were investigated.</em><em>Measurements include the determination of intrinsic viscosity and the particle size, surface weighted mean [D3, 2], volume weighted mean [D4,3] and specific</em><em>surface area of</em><em>guar gum and</em><em>synthetic</em><em>sweeteners mixtures. The concentration of these sweeteners were 0, 0.1, 0.2 % w/w for aspartame, acesulfame-k and cyclamate, and 0, 0.001, 0.002 % w/w for neotame. Gum was evaluated for intrinsic viscosity by various models i.e. Huggins, Kraemer, </em><em>Tanglertpaibul and Rao equations</em><em>. The results showed that the values obtained for intrinsic viscosity were different upon various equations used. The plot of relative viscosity versus concentration, obtained from </em><em>Tanglertpaibul and Rao model described best the phenomenon.</em><em> Sweeteners had no significant effect on intrinsic viscosity of guar gum solutions.</em>