Xanthan and locust bean gum influence on the rheology and structure of a white model-sauce Original Research Article

Xanthan and locust bean gum (LBG) were added in a white “model-sauce”. The following samples were prepared: control samples containing gelatinized corn starch, casein, and olive oil and samples containing additionally 0.09%, 0.15% and 0.25% (w/w) xanthan gum, or 0.09% (w/w) LBG. The samples were stored at 5 °C for 15 days, and during storage, static and dynamic rheological experiments were performed, their stability was observed and they were investigated microscopically.