Rheological characterisation of food thickeners marketed in Australia in various media for the management of dysphagia. II. Milk as a dispersing medium

The shear stress–shear rate relationship of six food thickeners from guar gum, modified starch and xanthan gum in homogenised and pasteurised full cream (HPFC), skim milk (SKIM) and ultra-high temperature or ultra-heat treated full cream (UHT) was investigated at 20°C. For all the thickened fluids, shear stress increased as the rate of shear increased from 1 to 100s−1. An increase in solids content increased the viscosity, density and yield …