Shaanxi Fuheng(FH) Biotechnology Co., Ltd.
Main products:Spirulina Tablet,Gojiberry,Borage Oil,Flaxseed Oil
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  • Contact Person : Ms. Wang Sherry
  • Company Name : Shaanxi Fuheng(FH) Biotechnology Co., Ltd.
  • Tel : 86-29-88378803
  • Fax : 86-29-81333858
  • Address : Shaanxi,Xi'an,12F,Jierui Building, No.208,South Erhuan Rd, Xi'an
  • Country/Region : China
  • Zip : 710068

100% Natural Linseed gum

100% Natural Linseed gum
Product Detailed
100% Natural Linseed gum 1.white to light yellow powder 2..100% Natural food grade 3.The food industry thickener

Extract Name: Linseed gum

Abbr. Name: PurLinseed gum

Extract Category:Natural Food Color

Extract Class: Food Additives/Thickeners

Flaxseed gum also known as: Frank glue

        Linseed gum(Flax seed gum )is a new type of edible glue, alias frank glue, til glue, the north is dry land to oil crops til the son as raw material selection, cleaning, the soaks raises, solid-liquid separation, decoloring, filtration, concentration and the dry, get natural polymer compound plastic, is a sugar as rubber seed. It not only has good moisturizing effect, and has a greater capacity the, in the food industry can replace pectin, Joan gum Arabic gum, seaweed, such as glue, used as a thickener, adhesives, emulsifier and foaming agent. Another flax seed the elasticity of the glue is larger, the character in with guar gum, xanthan gum, konjac glue and other colloid completely different, it is a kind of viscoelastic strong colloid. Because of their excellent functional characteristics, widely used in meat products, beverage, freezing point, high-grade pastry, spices, food, in health care products, pharmaceuticals, cosmetic industry also have broad application prospects, the author will flax seed glue used in ice cream, the results show that it can be improved significantly in ice cream, and the results show that it can well improve ice cream the paste viscosity, sufficient emulsification grease, thus make ice cream and delicate taste and improve the resistance of the sexual and harmony products increased. When flax seed of glue adding amount of 0.1%, the aging of ice cream product categories in the inflation rate above 85%, and delicate taste, lubrication, palatability good, no smell, frozen things structure soft moderate. With flax seed for stabilizer glue, glue of flax seed, liquid viscosity and making the ingredients of the inflation rate, resistance of ice cream melting sex and taste characteristics of single factor analysis, the results show that flax seed can effectively enhance the ice cream rubber product quality. Join the amount of flax seed glue (0.1%-0.5%) can occur with ice cream products and the taste of milk-white, and can improve the product of sexual harmony.

Linseed gum as a thickener in food applications:

         Linseed gumFlax seed gum) is a mixture of polysaccharide (acid polysaccharide primarily) and a small amount of protein, flax seed glue high salt tolerance (Fe3+ AL3+, the ability is bad, but low salt tolerance, even in a high concentration of flax seed adhesive degrees are also small effect, but also has the enhance its suspected glue strength, improve transparency effect. The application of thickening agent used in the production, use water affinity gel synergistic effect of nature, can effectively improve product quality and reduce the dosage. Flax seed glue with xanthan gum, guar gum, konjac glue, Arabic gum, CMC making and other natural polysaccharides of water of the colloid synergy is also evident, main performance in the solution viscosity greatly raised, acid resistance and salt sex enhancement, emulsification effect is better. Suspension stability, moisturizing effect is improved, etc.

Linseed gum the characteristics of glue in the application of ice cream:

      Add ice cream stabilizer role is, improve the ice cream the paste viscosity; Improve oil and oil free solid particulate dispersion; To prevent or inhibit the growth of ice crystals and delay the time of appearance ice slag; Improve the taste of ice cream, internal structure and appearance state; Improve the system of ice cream scattered stability and resistance of harmony. At present in the ice cream are widely used in the stabilizers is Carla glue, xanthan gum and locust beans glue, guar gum and carboxymethyl cellulose (CMC).

Scope of application:

project

index

 Viscosity / mPa· s         ≥ 

10000

Water content /%            ≤                           

12.0

Ash content   /%             ≤

8.0

Water insoluble matter / %    ≤

2.0

Arsenic(As) /mg/kg        ≤                  

1

Lead (Pb)  / mg/ kg       ≤                       

1

100% Natural Linseed gum



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