Agglomeration of galactomannan gum powders: Physical, rheological, and structural characterizations

Abstract

Galactomannans (GM), such as guar gum (GG) and locust bean gum (LBG), are extensively used as a thickening agent in the food industry. In this work, the physical, rheological, and structural properties of GG and LBG agglomerated via a fluidized bed agglomerator with different concentrations of maltodextrin (MD) binder were investigated. Agglomerated GM at 40 % MD showed lower Carr index and Hausner ratio, indicating better flowability and lower cohesiveness. The GG showed larger particle sizes than LBG, which was confirmed via SEM images and size distribution profiles. The GM with MD exhibited improved rheological properties. The GG showed lower tan delta values than LBG, indicating the enhancement of their elastic properties. Results exhibit that the physical, rheological, and structural properties of GM can be greatly affected by their agglomerate growths during fluidized bed agglomeration of particles with varying concentrations of MD binder as well as the type of gum.