Effect of carbohydrate on the rheological parameters of paste extrusion

Carbohydrates are often key components in the formulation of extrusion pastes, yet the reasons for selection are presently empirical. The influence on paste extension of various types of carbohydrates, such as starch, dextrin, lactase, and glucose, have been studied and related to their water retention capacities. The bulk yield stress and the surface shear stress both decrease as the moisture content increases; however, the way in which the water that is present interacts with the carbohydrate has an important influence. The behavior of some carbohydrates can be substantially accounted for by a consideration of packing effects; however, dextrin behaves differently. The carbohydrates function not only as a binder but also as a means of retaining the liquid phase.