Rheological response of xanthan gum suspended in a corn syrup/water mixture at different temperatures

Canazas-Rodríguez J.C.; Silva-Vidal Y.L. · Revista Facultad de Ingenieria (2026) · DOI: 10.17533/udea.redin.20260195

Resumen

Xanthan gum (XG) is a biopolymer commonly used as a rheological modifier in various industries, from oil and gas to food and cosmetics. In addition, the rheological response of XG suspended in viscous solvents is of interest in some industrial sectors. The present work aims to study the rheological response of XG suspended in a corn syrup-water solution. Tests were performed in both steady-state and oscillatory regimes at five different temperatures from 10 to 70°C to evaluate the rheological response. Additionally, a phenomenological fitting, time-temperature superposition analysis, and Lissajous curves of the oscillatory response were performed. The results showed that the XG suspensions maintained their non-Newtonian shear thinning and viscoelastic solid-like behavior at all temperatures studied. The phenomenological fit showed a trend of the rheological parameters as a function of temperature. And the time-temperature superposition analysis extended the behavior to lower frequencies. It is concluded that knowing the rheological response of XG suspension in a viscous solvent offers an insight into its application in specific industrial sectors. Copyright 2026 Revista Facultad de Ingeniería Universidad de Antioquia. This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License https://creativecommons.org/licenses/by/4.0/.

Instituciones: Universidad Nacional de San Agustín de Arequipa