Effects of temperature and concentration on carboxymethylcellulose with sucrose rheology

The carboxymethylcellulose is a typical hydrocolloid that has a wide application in many foodstuffs due to its specific rheological properties. In this paper, the rheological properties of sodium carboxymethylcellulose solutions (0.5–2.0%) without and with sucrose (20–40%) were measured at different temperatures (25–40 °C). An empirical model was developed to relate the density and the power-law parameters to both concentration and temperature.