Evaluating syrups using extensional viscosity

The extensional viscosity measurement technique helps in evaluating the interaction between ingredients, and the sensory properties of sugar and syrup solutions. The rheological technique, combined with shear viscosity measurement, shows that syrup thickened with xanthan gum is more pseudoplastic and extensionally thinning than that thickened with cellulose gum only. An increase in the strain rate leads to an increase in the viscosity of the extensional flow. The viscosity of the xanthan gum decreases with an increase in the strain rate.