Temperature dependency of the interaction between xanthan gum and sage seed gum: An interpretation of dynamic rheology and thixotropy based on creep test.

Hydrocolloid blends, particularly those consisting of xanthan gum and a galactomannan from new source can provide a range of attractive textural properties. Rheological studies contribute to the description of the molecular structure and prediction of the structural changes during their manufacturing processes. Sage seed gum (SSG), as a polyelectrolyte galactomannan, has a great potential to exert stabilizing, thickening, gelling and binding properties in food, cosmetics, and pharmaceutical systems. Therefore, we elaborate the interactions between SSG and xanthan gum and also the effect of temperature using transient measurements. In this way, we show that the viscoelastic (transient and dynamic) and time-dependent rheological behaviors may be investigated using single creep/recovery tests. This new insight into transient measurements is useful to characterize the interaction behavior of similar biopolymers blends.