Influence of xanthane on carraginan gel syneresis

The combined use of polysaccharide have a positive effect on reducing syneresis of gels. The article presents the results of determining the syneresis of carrageenan gel in the presence of different concentrations of xanthan gum. The dependence of the increase in the syneresis of the carrageenan gel during storage on the dosage of the polysaccharide was revealed. It was found that the use of a mixture of carrageenan: xanthan in a ratio of 1: 1 led to reduce syneresis by more than 70 % in comparison with carrageenan gel without gum.