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In this work, the effect of type and concentration of some sweeteners (sucrose, glucose, fructose, aspartame, acesulfame k and neotame) on the rheological properties of locust bean gum solutions in model system include sweeteners and hydrocolloid has been investigated . Two level of sweetener concentrations were used (10, 20% w/v for sucrose, glucose, fructose, and 0.1, 0.2% w/v for aspartame, acesulfame k, and 0.001, 0.002% w/v for neotame). The rheological properties were measured by oscillatory rheometer (model MCR-300). The results showed that the effect of sweeteners on rheological properties of locust bean gum depend on type and concentration of sweeteners. In these concentrations, the synthetic sweeteners had no effect on rheological properties of locust bean gum solution.

Keywords: Rheology, Hydrocolloid, Sweetener, Locust Bean gum

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