Sol/gel transition temperature of chañar brea gum

Abstract

Aqueous solutions of chañar brea gum (CBG) exhibited a sol/gel transition temperature at 25 ºC. The sol/gel transition temperature as well as various aspects of solubility and solution properties were studied by measuring the intrinsic viscosity of aqueous solutions of CBG from 17 ºC to 40 ºC over a weight % concentration range of 0.25 to 10%. It was found that the intrinsic viscosity decreased with increasing temperature while the preferential interaction parameter (B) decreased with increasing concentration. This study provided data that greatly contributed to the research of this novel hydrocolloid, as well as provided a clear view on its future applications in the food and pharmaceutical industries.