Sage (Salvia macrosiphon) Seed Gum

This chapter provides a brief description of the rheological properties of sage seed gum (SSG) along with some current applications in food. The Higiro equation is the best model for intrinsic viscosity determination of SSG in salty solution (sodium and calcium chlorides) at different concentrations. Shear thinning as an important rheological behavior of biopolymers is broadly different in steady and dynamic shear tests of SSG. The power‐law model adequately fits both the steady shear viscosity versus the shear rate and complex viscosity versus the angular velocity data. The effect of different drying methods, such as oven drying, freeze drying, and vacuum oven drying, on the textural properties of SSG was investigated via the penetration test. SSG does not show any significant effect on zeta potential, while the interfacial tension and mean diameter of the droplets decrease with increasing SSG concentration from 0.0 to 0.3 percent.