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Abstract In this work, we report the potential application of cold plasma technology for tailoring the functional properties of hydrocolloids. On treating xanthan gum in solid phase with atmospheric air… Click to show full abstract
Abstract In this work, we report the potential application of cold plasma technology for tailoring the functional properties of hydrocolloids. On treating xanthan gum in solid phase with atmospheric air cold plasma, we observed an increase in the viscosifying ability at low shear rates, and emulsion stabilizing activity of the gum, without affecting the colour or the basic polysaccharide backbone. The observed changes have potential benefits for salad-dressing and instant dry soup formulations.
Keywords:
emulsion stabilizing;
plasma;
cold plasma;
xanthan gum;
pressure cold;
atmospheric pressure
Journal Title: Food Hydrocolloids
Year Published: 2018
Link to full text (if available)
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Journal Title: Food Hydrocolloids
Year Published: 2018
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!