Effect of Maltodextrin on Physical Properties of Granulated Xanthan Gum Prepared by Fluidized-Bed Granulator

Abstract

AbstractFluidized-bed granulation has received considerable attention within the food process industry because granulated products often have improved flowability and appearance, and sometimes have specifically enhanced physical properties. In this study, the rheological properties of granulated xanthan gum (XG), commonly used as a main ingredient in food thickeners for dysphagia diets, were investigated at different concentrations (0, 5, 10, and 15 % w/w) of maltodextrin (MD) as a binder at different concentrations. Flowability and cohesiveness of granulated XG powder was also evaluated in terms of as Carr index (CI) and Hausner ratio (HR) were also investigated. The consistency index, apparent viscosity, storage modulus (G’) and loss modulus (G”) of granulated XG were significantly higher than those of non-granulated XG and granulated XG without binder (0 % MD). The tan δ values of granulated samples were lower compared with that of a non-granulated sample, indicating that their elastic properties were more pronounced because of the granulation. These rheological results also showed that there were no noticeable changes in flow properties between 0 % and 5 % MD concentrations, whereas the G’ and G” values at 10 % MD were much higher than those at other concentrations. The granulation process by MD binder also enhanced considerably flow characteristics of XG powder.