Abstract：
:A series of xanthans containing different levels of the charged group pyruvate has been examined. The X-ray diffraction patterns of the powders of these materials had different levels of a sharp pattern superimposed on an amorphous background. As the moisture content increased so the intensity of the sharp pattern increased up to a level between 20% and 40% moisture content where the sharp pattern disappeared. X-ray diffraction pattern identification software and an inorganic X-ray diffraction database showed the origin of the sharp peaks to be due to sodium sulphate polymorphs. The behaviour of the xanthans was thought to be due to the differences in charge on the molecule; however, the increase in the crystalline component observed with increased amounts of water was unexpected. The possibility of the drying of samples was considered but the interplay between ions, the charged polymer and the water present was considered necessary to more closely describe the results.
journal_name
Food Chemjournal_title
Food chemistryauthors
Lad M,Todd T,Morris GA,MacNaughtan W,Sworn G,Foster TJdoi
10.1016/j.foodchem.2013.01.096subject
Has Abstractpub_date
2013-08-15 00:00:00pages
1146-51issue
1-4eissn
0308-8146issn
1873-7072pii
S0308-8146(13)00131-3journal_volume
139pub_type
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