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Atmospheric pressure cold plasma improves viscosifying and emulsion stabilizing properties of xanthan gum

Food Hydrocolloids, ISSN: 0268-005X, Vol: 82, Page: 29-33
2018
  • 59
    Citations
  • 0
    Usage
  • 62
    Captures
  • 0
    Mentions
  • 0
    Social Media
Metric Options:   Counts1 Year3 Year

Metrics Details

  • Citations
    59
    • Citation Indexes
      59
  • Captures
    62

Article Description

In this work, we report the potential application of cold plasma technology for tailoring the functional properties of hydrocolloids. On treating xanthan gum in solid phase with atmospheric air cold plasma, we observed an increase in the viscosifying ability at low shear rates, and emulsion stabilizing activity of the gum, without affecting the colour or the basic polysaccharide backbone. The observed changes have potential benefits for salad-dressing and instant dry soup formulations.

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