Computer Simulation and Rheological Study of Xanthan Gum

E. Almeida, Anja Mueller, Stanley Hirschi, Leela Rakesh

Research output: Other contribution


Xanthan gum is a natural polysaccharide used as a food additive and rheological modifier. It is produced by the bacterium Xanthomonas campestris. Viscosity and elasticity properties of xanthan gum were studied for various pH using AR2000 rheometer with cone and plate geometry. The temperature and frequency dependence of loss and storage modules were also studied and data were fitted with well known model. Same experimental data were used to do computer simulation. In computer simulation, we designed the same geometry and used the experimental data to compare with the simulation data.
Original languageEnglish
StatePublished - Feb 2007


Dive into the research topics of 'Computer Simulation and Rheological Study of Xanthan Gum'. Together they form a unique fingerprint.

Cite this