Evaluation of the Rheology and Syneresis of Gels of Corona Spine Gum and κ- Carrageenan

Abstract

The aim was to evaluate the rheological behavior and syneresis of mixtures of espina corona gum (EC) and kappa carrageenan (κC).
The storage modulus (G’) and loss modulus (G´´) of the dispersions of EC and κC, both at 1% (w/w) and the mixtures of EC and κC, in the following ratios 20:80, 40:60, 50:50, 60:40 and 80:20 were determined using a controlled stress rheometer.
The dispersion of EC at 1% showed a diluted dissolution profile (G´´> G’). The dispersion of κC at 1% and all the mixtures showed a gel behavior (G’> G´´), and in particular a strong gel behavior in the following ratios: 00:100> 20:80> 40:60>50:50. κC presented 9.0% of syneresis while the mixtures showed less than 0.25%. We conclude that there is not a synergistic effect between EC and κC, however we found a significant improvement in water retention.