Comparing rheological, tribological and sensory properties of microfibrillated cellulose dispersions and xanthan gum solutions

Utilisation of plant waste materials contributes to sustainable food production and allows preparation functional ingredients from natural bio-materials. Microfibrillated cellulose (MFC) such as citrus peels has been suggested have potential “clean label” thickener. This study compared rheological (shear extensional rheology, hysteresis, yield stress), tribological sensory properties MFC dispersions (0.2–2.0 wt%) xanthan gum (XG) solutions (0.04–4.3 linked characteristics instrumental properties. Concentrations XG were chosen so that shear viscosities similar over a large range rates. had higher viscosity at high deformation rates than MFC. stress viscosity. Yield increased linearly with increasing concentrations for XG, while it exponentially Seventy-three consumers evaluated the appearance, flavour, mouthfeel all samples using Rate-All-That-Apply (RATA) method. Sensory differences between generally larger concentrations. less transparent more intense cardboard flavour comparable At thickener concentrations, perceived glossier, stickier, slimier mouthcoating Sticky, slimy perception correlated We conclude can thicken foods avoiding undesired texture sensations mouthcoating, sliminess stickiness. The dispersibility need be improved further before applied in foods.