Effect of thermal and mechanical factors on rheological properties of high performance inulin gels and spreads

The aim of this study was analysis of a number of factors affecting the rheological properties of high performance inulin gels and spreads in comparison with commercial products. Inulin gels (20%, 25%, 30%), commercial and inulin model spread (20% canola oil, 20% inulin, 3% emulsifier) were analysed. Inulin particles in water environment absorbed water which caused an increase in viscosity of the inulin suspensions. Different temperatures of preparation, cooling rates and viscosity increase which appeared during the stirring of inulin suspensions did not significantly change the rheological parameters of the final gels in contrast to heating rates (p ⩽ 0.05). In spite of rigid laboratory conditions high standard deviation for hardness and apparent viscosity showed how difficult the process of an inulin crystallization is to control. Rheological properties of inulin model spread exhibited thixotropic and shear thinning behaviour which made it similar to commercial spread. The applied structure destruction step in the manufacturing process should be applied to make inulin model spread comparable to commercial spreads.