Curdlan, a microbial hydrocolloid, has the ability to form strong, irreversible gels when heated above 80ºC, which distinguishes curdlan from other hydrocolloids. To date, however, very limited information is available on copolymerized solutions containing curdlan gum and other hydrocolloids.

The objective was to characterize the rheological and textural behavior of copolymerized hydrocolloidal solutions containing curdlan gum.

Hydrocolloidal mixtures containing curdlan were prepared respectively with carrageenan, xanthan, guar, and locust bean gum. Rheological properties under shear and dynamic shear at various concentration ratios were measured using an AR 2000 rheometer. The textural properties were measured using a TA.XT2i Texture Analyzer by Texture Technologies Corp.

Synergistic increases in apparent viscosity were observed when curdlan was combined with guar and locust bean gum, which is attributed to the chemical structure. An additive effect was observed in gel strength for all copolymers. Curdlan added to the heat stability of locust bean and guar gum.