STUDIES ON EDIBLE GLUES AND THICKENERS.
 
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Pol. J. Food Nutr. Sci. 1998;48(3):401–406
 
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ABSTRACT
Viscosities of aqueous solutions of sucrose, dextrin, apple pectin, amylopectin, and starch as well as their ternary mixtures were studied. It was shown that apple pectin, starch, and amylopectin could be used as co-thickeners, i.e. apple pectin in solutions could be replaced by either starch or amylopectin without any significant viscosity reduction of such ternary mixtures. The effect of the polysaccharide concentration on the solution viscosity seems to be controlled first of all by the molecular weight of polysaccharide and, then, by the shape of polysaccharide aggregates in the solution. The significance of these factors is discussed in terms of a mathematical function for which parameters were determined.
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