Viscosity of aqueous solutions of mono-, di- and polysaccharides

Abstract

It was found that the nature of the effect of mono- and disaccharides on the viscosity of aqueous solutions increases with increasing concentration. Solutions of a substance with a higher molecular weight (sucrose) have a higher viscosity than monosaccharides (glucose, fructose). Solutions of pectin in the studied concentration range (0.05 - 0.5% (wt)) have a viscosity in the range (1 - 1.5) 10-3 Pa∙s and behave like Newtonian fluids. The increase in viscosity in solutions of monosaccharide + pectin indicates a low intensity of the associative interaction of molecules in solution. It was found that the introduction of aqueous solutions of monosaccharides background concentration of pectin (C = 0.05%) can significantly bring the viscosity of monosaccharide solutions to the viscosity of disaccharide (sucrose). The composition of the complex additive monosaccharides + polysaccharide is proposed. The recommended concentration of pectin is 0.05 - 0.1%; monosaccharides 10 - 40%. The use of a complex additive (monosaccharides + polysaccharide) will provide the necessary stability of food semi-finished products.