The plateau region decreased with increasing concentration, which is due to the decreasing rate of entanglement formation at higher concentrations, as well as with the increasing rate of entanglements disruption that occurs with increasing shear rate (Chenlo et al., 2010). In the system containing G01 and G05, the apparent viscosity of all the solutions increased with the polyol concentration. This increase in viscosity is associated with synergistic effects:
the viscosity increases with the solids content due to the increase in molecular interactions, particle format, electro-viscous effects and the formation of an interfacial film (Maskan & Gogus, 2000; Rao, 1999). In the samples containing G1, the behavior of the systems varied as a function of the concentration of the type of polyol added. The AZD8055 concentration addition of 40 g/100 g PI3K inhibitor sorbitol reduced the apparent viscosity of the gum, what could be attributed
to inhibition of the polymer–polymer association by bonding of the polyol molecules to the polymeric chains (Doyle et al., 2006). According to Oliani and Bobbio (1981), variations in the viscosity of gums in the presence of sugars are associated with the reduction in free water available for interaction with the hydrocolloid. The time constant to Cross model increased with increasing gum concentration and polyols. The higher dependence on concentration of the time constants could be attributed to a more limited molecular motion due to the
higher degree of entanglement (Yoo, Figueiredo and Rao, 1994). The determination of the dynamic moduli can indicate changes in the structures of macromolecule solutions with greater precision. The presence of polyols, and the increase in their concentrations resulted in more structured systems. Guar gum showed viscoelastic behavior strongly influenced by high polyol concentrations (40 g/100 g), which could be connected to the fact that the strength and density of the hydrogen bonds increased, due to a smaller distance between the molecules (Chen & Dickinson, 2000). Bayarri, Durán, and Costell (2004) reported an increase in G′ for k-carrageen gels in the L-gulonolactone oxidase presence of sucrose, suggesting that the presence of sugar increased and stabilized the number of junction zones between the polymer chains. The dependence of G′ and G″ on the frequency can be described by a power law-type equation. The magnitude of k’ increased with increase in polyol concentration and this increase could be attributed to an increase in viscoelasticity of the gum/polyol system ( Kim et al., 2006). In solutions containing 0.5 g/100 g guar, polyols helped to preserve the structure of the gum after freezing. By interacting with the polyols, the gums are kept more elastic and are not influenced by the freezing process, which is an important result for the food industry, as it indicates a higher stability of systems.