Linseed gum is a new edible colloid extracted from linseed (or flaxseed gum), an oil crop. It is a natural polymer complex gel with polysaccharides and protein as the major components. More specifically, its major components refer to covalent compound produced by protein and polysaccharides consisting of arabinose, galactose, rhamnose, xylose, fucose, glucose and galacturonic acid.
Linseed Gum is an all-natural, nutrition-type and multifunctional hydrocolloid and its major components are heterogeneous polysaccharides and proteins. It takes the shape of white or brownish red powder in appearance. With such properties as high viscosity, strong emulsifying property , and favorable suspension stability, foaming ability and water-holding capacity and ideal thickening effects, linseed gum can be widely used in the food processing of meat products, beverages, ice cream and flour products in order to effectively improve the product quality, increase the product yield and to reduce the cost of production.
1. Solubility and Properties of Solution
Linseed gum can absorb water and swell in water at room temperature. If the solution is heated, it will conduct hydration and improve the properties. If the linseed gum solution is heated to the boiling point, it can be fully soluble and form the uniform sol. When the solution cools off, the viscosity will increase as the temperature decreases. Water is a common solvent of linseed gum, and the linseed gum water solution with 1% concentration presents sol features, with opalescence and translucent appearance. The transparency will increase as the concentration decreases and the transparency of gum solution with 0.1% concentration is close to that of water. Meanwhile, the viscosity and gel strength of linseed gum sol will increase with the rise of solution temperature.
2. Rheological Property
Linseed gum is one of the relatively effective thickening agents in hydrosol. The viscosity of 1% aqueous solution is higher than 10000cps. Its properties have whole continuous features and this enables it to look like a sol rather than a solution.
3. High Heat Stability and Storage Stability of Linseed Gum
Linseed Gum has comparatively high heat stability and storage stability. Under dry conditions, its performance can remain stable for more than 2 years. The physical properties of solution can also keep stable for a long time.
4. Favorable Emulsifying Property of Linseed Gum
Emulsification of linseed gum is achieved through such a process in which macromolecules of linseed gum adsorb at the oil–water interface and direct on the interface; then interfacial tension can be reduced and this helps to form a thick film with both emulsification and thickening stability on the surface of emulsified drops. The stability of linseed gum latex solution has a lot to do with oil-water ratio, concentration of linseed gum, emulsifying temperature, time and rate. In the solution, it can emulsify grease more than 500 times while in meat products, it enables fat more than 60 times to remain in a stable state for a long time.
5. Synergistic Effect
Linseed gum can generate synergistic effects with many polysaccharides such as starch xanthan gum and carrageenan to strengthen the interaction with water and to improve the emulsifying property.