Effects of xanthan and galactomannan on the freeze/thaw properties of starch gels
Cheuk-ting Lo, Lawrence Ramsden
Food / Nahrung
Abstract
Three starches (maize, rice and wheat), and the two non-starch polysaccharides xanthan and locust bean gum galactomannan (LBG) were examined in gel and dough systems for texture and stability properties during freezing and low temperature storage. Xanthan and LBG were found to confer increased resistance to freeze/thaw cycling on rice starch gels but the non-starch polysaccharides had little effect on the performance of maize and wheat starch gels or on wheat dough.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
xanthan and locust bean gum galactomannan (LBG) confer increased resistance to freeze/thaw cycling
“Xanthan and LBG were found to confer increased resistance to freeze/thaw cycling on rice starch gels”
xanthan and locust bean gum galactomannan (LBG) have little effect performance
“the non-starch polysaccharides had little effect on the performance of maize and wheat starch gels or on wheat dough”