XANTHAN LOCUST BEAN GUM INTERACTIONS AT ROOM-TEMPERATURE

Rheological and ultracentrifugation studies have been conducted on heated and unheated mixtures of xanthan with whole locust bean gum, and temperature fractions of the latter possessing different mannose:galactose ratios. The results suggest that xanthan and galactomannans may interact by two distinct mechanisms. One takes place at room temperature, gives weak elastic gels, and has little dependence upon the galactose content of the galactomannan, whilst the second requires significant heating of the polysaccharide mixture, gives stronger gels, and is highly dependent upon galactomannan composition. The results are discussed with reference to existing models proposed for the xanthan/galactomannan interaction.