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<p>Modified starch (MS), wheat flour (WF), and xanthan gum (XG) are common rheological modifiers used to stabilize oyster sauce and prevent sedimentation. A downside of these thickeners is that they impart poor pourability, an issue that is exacerbated at lower temperatures. This study examines the impact of different thickeners on oyster sauce rheology to address consumer concerns regarding temperature sensitivity and flow control. Rheological tests showed that MS alone resulted in the lowest yield stress (26.18&#xa0;Pa at 5&#xa0;°C), while XG significantly increased it (58.81&#xa0;Pa). Although XG reduced the temperature sensitivity of viscosity, it had limited effects on yield stress. Thixotropy tests indicated that WF introduced rheopectic behavior with viscosity recovery (%<i>η</i><sub><i>r</i></sub>) exceeding 100% at 5&#xa0;°C, whereas MS and XG exhibited thixotropic behavior. Nonlinear viscoelastic analysis revealed that MS + XG + WF reduced the Payne effect to 12.57%, compared to 76.25% for MS alone, improving structural stability. Overall, combining thickeners enhanced consistency, reducing temperature–induced variations and pouring inconsistencies. Yield stress and thixotropy were found to be more critical than viscosity in characterizing the ‘pouring problem.’ These findings offer insights into optimizing oyster sauce formulations for improved usability and stability.</p>

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‘Pouring Problems’ of Oyster Sauces: Impact of Food Thickeners on Flow Behavior, Thixotropy, and Nonlinear Viscoelasticity

  • 期刊论文

  • 发表日期：

    2025年10月13日

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  • Yuanli Zhan,
  • Xiao Cao,
  • Kai Wang,
  • Lei Guo,
  • Xu Chen,
  • Jie Zhu,
  • Si–Qian Chen

摘要

Modified starch (MS), wheat flour (WF), and xanthan gum (XG) are common rheological modifiers used to stabilize oyster sauce and prevent sedimentation. A downside of these thickeners is that they impart poor pourability, an issue that is exacerbated at lower temperatures. This study examines the impact of different thickeners on oyster sauce rheology to address consumer concerns regarding temperature sensitivity and flow control. Rheological tests showed that MS alone resulted in the lowest yield stress (26.18 Pa at 5 °C), while XG significantly increased it (58.81 Pa). Although XG reduced the temperature sensitivity of viscosity, it had limited effects on yield stress. Thixotropy tests indicated that WF introduced rheopectic behavior with viscosity recovery (%ηr) exceeding 100% at 5 °C, whereas MS and XG exhibited thixotropic behavior. Nonlinear viscoelastic analysis revealed that MS + XG + WF reduced the Payne effect to 12.57%, compared to 76.25% for MS alone, improving structural stability. Overall, combining thickeners enhanced consistency, reducing temperature–induced variations and pouring inconsistencies. Yield stress and thixotropy were found to be more critical than viscosity in characterizing the ‘pouring problem.’ These findings offer insights into optimizing oyster sauce formulations for improved usability and stability.