title: Shear rheology and filament stretching behaviour of xanthan gum and carboxymethyl cellulose solution in presence of saliva.
abstract: The objective of the work reported in this paper is to determine if saliva addition has an effect on the rheology of xanthan gum solutions. The reasons for the interest was that it has been previously reported that flavour release from high viscosity xanthan thickened foods is not reduced in the same way as foods thickened by other hydrocolloids at comparable viscosities. It was previously postulated that this could be due to an interaction between saliva and xanthan that could change the microstructure and rheology of xanthan solutions. In this work the effect of saliva on the rheology of CMC and xanthan solutions was compared. Solutions of molecularly dissolved xanthan gum and CMC mixed with water or human whole saliva at a ratio of 5:1 showed little impact of the presence of saliva on steady shear or dynamic viscosity for the two hydrocolloids. In filament thinning experiments saliva addition significantly increased filament break-up time for xanthan gum while it had little effect on the break-up time of the CMC filament. Also, filament thinning appeared a lot less even and was not as reproducible in the case of xanthan gum. Addition of CMC and hydroxypropyl methylcellulose (HPMC) to xanthan gum solutions showed a similar increase in break-up time to saliva, but to see this effect the viscosity of the added CMC or HPMC solution had to be very much higher than the viscosity of saliva. The results are discussed in the context of the structure of xanthan gum and the reported extensional rheology of saliva.
authors.affiliation: Division of Food Sciences, Sutton Bonington Campus, University of Nottingham, Leicestershire LE12 5RD, UK.
authors.forename: Hyejung
authors.initials: H
authors.lastname: Choi
authors.affiliation: Division of Food Sciences, Sutton Bonington Campus, University of Nottingham, Leicestershire LE12 5RD, UK ; Biopolymer Solutions Ltd, Sutton Bonington Campus, University of Nottingham, Leicestershire LE12 5RD, UK.
authors.forename: John R
authors.initials: JR
authors.lastname: Mitchell
authors.affiliation: Division of Food Sciences, Sutton Bonington Campus, University of Nottingham, Leicestershire LE12 5RD, UK.
authors.forename: Sanyasi R
authors.initials: SR
authors.lastname: Gaddipati
authors.affiliation: Division of Food Sciences, Sutton Bonington Campus, University of Nottingham, Leicestershire LE12 5RD, UK.
authors.forename: Sandra E
authors.initials: SE
authors.lastname: Hill
authors.affiliation: Division of Food Sciences, Sutton Bonington Campus, University of Nottingham, Leicestershire LE12 5RD, UK.
authors.forename: Bettina
authors.initials: B
authors.lastname: Wolf
keywords: Filament break-up; Oral processing; Rheology; Saliva; Xanthan