Rheology of aqueous solutions of food additives: Effect of concentration, temperature and blending Original Research Article

Rheological properties of carboxymethyl cellulose and alginate sodium salts had been studied. The molecular weight of these polymers were calculated using Huggins and Kramer equations and intrinsic viscosity was determined for the polymers. The apparent viscosity and the influence of shear rate on different polymers concentration in aqueous solutions was measured. The effect of temperature on rheological behaviour was also studied. Blends of two aqueous solutions of these polymers were studied and a high deviation from the ideal behaviour was found.