Rheological Characterization of Plant-based Polysaccharides
Summary
Plant‐derived polysaccharides, including galactomannans, pectins and gums extracted from seeds or exudates, have attracted considerable attention as sustainable thickeners, stabilisers and gelling agents in food, pharmaceutical and biotechnological applications. Rheological characterisation elucidates how molecular structure, concentration, temperature and ionic environment govern flow and deformation behaviour. Techniques such as steady‐shear rheometry, oscillatory dynamic testing and creep recovery enable quantification of apparent viscosity, yield stress, storage and loss moduli. These parameters reveal shear thinning, viscoelasticity and gelation thresholds, which are critical for tailoring texture, mouthfeel, encapsulation efficiency and mechanical stability. Advances in small‐amplitude oscillatory shear testing have permitted detailed mapping of polymer–solvent interactions and network dynamics. Emerging insights into synergistic blends, chemical derivatisation and crosslinking strategies have further expanded the functional versatility of these hydrocolloids, fostering greener alternatives to synthetic additives and meeting the growing demand for clean-label ingredients.
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Rheological Characterization of Plant-based Polysaccharides publication trend
The graph below shows the total number of articles in rheological characterization of plant-based polysaccharides across all publications each year (not limited to Nature Index journals).
Technical terms
Viscosity: A measure of a fluid’s resistance to gradual deformation by shear or tensile stress.
Shear thinning: A non‐Newtonian behaviour where viscosity decreases with increasing shear rate.
Viscoelasticity: The combined viscous and elastic response exhibited by polymer solutions and gels under deformation.
Hydrocolloid: A water‐soluble polymer that can form viscous dispersions or gels upon hydration.
Gelation: The process by which dispersed polymer chains establish a three‐dimensional network, transitioning from liquid to gel.
References
- Industrial Applications, Principal Sources, and Extraction of Galactomannans: A Review. Foods (2025).
- Locust Bean Gum, a Vegetable Hydrocolloid with Industrial and Biopharmaceutical Applications. Molecules (2022).
- Application of guar (Cyamopsis tetragonoloba L.) gum in food technologies: A review of properties and mechanisms of action. Food Science & Nutrition (2023).
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