Influence of NaCMC in Viscous Synergism of Locust Bean Gum + Kappa Carrageenan Mixtures

Synergistic effects between polysaccharides such as locust bean gum, xanthan gum, guar gum, carrageenan, related to their thickening properties are widely known and used in food industry. (Da Silva and Rao, 1992). These effects are modified due to the existence of salts and other food additives, i. e. cellulose derivatives, in the final products (Therkelsen, 1992). These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.