Rheological Properties of Mixed Gels: Gelatin, Konjac Glucomannan and Locust Bean Gum

Small and large deformation rheological tests for mixed gels of gelatin, konjac glucomannan (KGM) and locust bean gum (LBG) were performed. For a total ingredient content of 1.1%, the hydrocolloid mixtures behaved as entangled polymer solutions. Higher relative weight fraction of KGM at this total hydrocolloid content resulted in G'-G" crossover at a lower frequency. Addition of KGM and LBG to 4% gelatin resulted in an increase in storage and...