X-ray micro-computed tomography was applied to determine the influence of stabilizers on microstructure fresh sorbets (i.e. at outlet a batch freezer), and more particularly air phase ice phase. Sucrose were tested with addition one stabilizer: locust bean gum (LBG), hydroxypropylmethylcellulose (HPMC) or carboxymethylcellulose (CMC). It shown that HPMC increased quantity decreased size bubbles...

To understand the effects of adding different gums (guar, xanthan, and locust bean gums) on naked barley flour (NBF), the rheological and pasting properties of NBF-gum mixtures were measured at different gum concentrations (0, 0.3, and 0.6% w/w). Steady shear rheological properties were determined by rheological parameters for power law and Casson models. All samples showed a clear trend of she...

The natural and semisynthetic carbohydrates scleroglucan, locust bean gum, tamarind gum (glyloid) and its three sulphate derivatives (GP4311, GP4327 and GP4324), glycogen and its two sulphate derivatives (GP4427 and GP4435), alginic acid and dextran sulphate, were investigated for their inhibitory effect on rubella virus (RV) infection of Vero cells. The neutral polymer scleroglucan and two hig...

Reactions causing deleterious changes in texture, structure and chemical composition of frozen foods occur frequently and result in a loss of quality or shelflife, Polysaccharides, e..g., guar, locust bean gum, are added to many frozen food formulations at low concentrations and are effective at stabilizing products against rapid ice crystal growth. During freezing, an unfrozen phase (UFP) cont...