Abstract Among various food gums, xanthan gum (XG), guar gum (GG), and carboxymethyl cellulose (CMC) are commonly used as main ingredients of commercial food thickeners for the management of dysphagia. In this study, the physical and rheological properties of XG and gum mixture powders (XG/GG and XG/GG/CMC) agglomerated by a fluidized bed agglomerator were investigated. Agglomerated XG/GG mixture showed the lower Carr index and Hausner ratio, indicating a better flowability and lower cohesiveness than the other samples. The viscosity values of thickened beverages, except for thickened water, prepared with the agglomerated XG/GG mixture were higher than those prepared with the agglomerated XG alone and XG/GG/CMC mixture. Storage modulus (G′) values of thickened milk prepared with XG alone were significantly higher than those of gum mixtures. However, the loss tangent values of the thickened liquids prepared with XG alone were considerably lower than those of the liquids prepared with gum mixtures, demonstrating that the elastic property of thickened liquids decreased with the addition of GG and CMC. These results suggest that the physical and rheological properties of agglomerated gum powders were strongly influenced by the type of gum comprising the food thickener and the type of dispersing medium characterizing the thickened liquids.

中文翻译：

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用于吞咽困难饮食的口香糖混合物增稠剂的颗粒团聚

摘要 在各种食品胶中，​​黄原胶（XG）、瓜尔胶（GG）和羧甲基纤维素（CMC）是常用的商业食品增稠剂的主要成分，用于治疗吞咽困难。在本研究中，研究了通过流化床团聚器团聚的 XG 和胶混合物粉末（XG/GG 和 XG/GG/CMC）的物理和流变特性。附聚的 XG/GG 混合物表现出较低的卡尔指数和豪斯纳比率，表明比其他样品具有更好的流动性和更低的内聚性。用附聚的 XG/GG 混合物制备的增稠饮料的粘度值（除稠化水外）高于单独用附聚的 XG 和 XG/GG/CMC 混合物制备的那些。单独用 XG 制备的增稠牛奶的储能模量 (G') 值显着高于口香糖混合物。然而，单独用 XG 制备的稠化液体的损耗角正切值明显低于用胶混合物制备的液体的损耗角正切值，表明稠化液体的弹性随着 GG 和 CMC 的加入而降低。这些结果表明，附聚胶粉的物理和流变特性受包含食品增稠剂的胶类型和表征增稠液体的分散介质类型的强烈影响。