Rheological Properties of CMC Dispersions at Low Temperatures

Carboxymethylcellulose (CMC) as a typical hydrocolloid has wide application in many foodstuffs formulation, product development and processing, due to its specific rheological properties. This paper deals with three types of CMC dispersions of extra high (DVEP-substitutions degree 0.78-0.89), high (HVEP-substitution degree 0.70-0.94) and low viscosity (LVEP-substitution degree 0.70-0.85), rheological behaviour of which was investigated by varying mass fraction (0.2, 0.5, 1.0, 1.5 and 2.0%) and temperature (20, 10, 5, 0, -3, -5 and -6 degree Celsius, i.e. at the lowest temperatures at which it was possible to perform the measurements). The rheological properties of CMC dispersions were adequately described by Ostwald and Reiner's power-low model and power-low parameters (consistency coefficient and flow behaviour index) as well as by applying Arrhenius model. It was found that type of CMC, temperature and particularly concentration significantly influence the rheological behaviour of CMC dispersions