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Processing xanthan gum by extrusion and subsequent drying produces a biopolymer showing particulate, rather than molecular behaviour in aqueous solution. This form of xanthan disperses very readily to give a viscosity that is strongly dependent on salt concentration. On heating above the temperature of the order–disorder transition as determined by calorimetry, there is a viscosity transition that...
The influence of low levels of sodium sulfite on the viscosity of 0.90 g/100 mL dispersions of wheat and potato starch pasted at 95 o C has been studied. It is shown that, if pasting is carried out in 0.01 g/100 mL sulfite, the viscosity of the starch following solubilisation in 0.5 M KOH is lower than a control pasted in the absence of sulfite. The starch intrinsic viscosity is also reduced...
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