The viscosity of dilute solutions of guar gum and locust bean gum with and without added sugars

Abstract

Abstract The apparent viscosities of dilute solutions of guar and locust bean gums have been measured. The intrinsic viscosity [ n ] of guar gum solution is greater than that of locust bean gum solution, but the interaction coefficient k of guar gum solutions is less than that of locust bean gum. Addition of glucose, sucrose, or glucose syrup increases the apparent viscosity of the gum solution. The intrinsic viscosity of the gum solution is decreased but the interaction coefficient is increased.