Effect of Sweeteners on Viscosity and Particle Size of Dilute Guar Gum Solutions

The effects of some synthetic sweeteners on the rheological and physical propertiesof guar gum in dilute solutions were investigated. measurements include the determination ofintrinsic viscosity and the particle size, surface weighted mean [d3, 2], volume weighted mean[d4,3] and specific surface area of guar gum and synthetic sweeteners mixtures. the concentrationof these sweeteners were 0, 0.1, 0.2 % w/w for aspartame, acesulfame-k and cyclamate, and 0,0.001, 0.002 % w/w for neotame. gum was evaluated for intrinsic viscosity by various models i.e.huggins, kraemer, tanglertpaibul and rao equations. the results showed that the values obtainedfor intrinsic viscosity were different upon various equations used. the plot of relative viscosityversus concentration, obtained from tanglertpaibul and rao model described best the phenomenon.sweeteners had no significant effect on intrinsic viscosity of guar gum solutions.