Effect of Xanthan Gum Content on the Rheological Behaviour of Mayonnaise

Xanthan Gum Effects on Mayonnaise

Abstract

This study explores the effect of various concentrations of Xanthan gum on the rheological behaviour of commercial mayonnaise. The various concentrations of Xanthan gum, ranging from 0.1 to 0.5% based on the weight of the mayonnaise which were mixed in the commercial mayonnaise via a high overhead stirrer at room temperature. The rheological characterizations were carried out on a Brookfield viscometer. Using Mitschka's method, the recorded data was changed into rheological parameters. Three rheological models, namely the Power-law model, Bingham model and Herschel-Bulkley model, used to determine the flow parameters of the samples. All the samples showed shear thinning behaviour at least in the shear rate used in this study. According to the goodness of fit (regression coefficient), the power law model was the best for determining flow parameters. It was observed that the consistency  viscosity (K) increases with an increase in Xanthan gum concentration, at least for the concentration ranges used in this research. The higher value of K indicates that the mayonnaise becomes thick with Xanthan gum and will require higher yield stress to start flow. It was interesting to note that at 0.1% Xanthan gum concentration, the power index reached a plateau value of 0.1135.