Flaxseed Gum

Flaxseed Gun

Application of Thickening Agents

The synergistic effect of hydrocolloid can be used in production to effectively improve the product quality and reduce the dosage. The synergistic effect is also striking between flaxseed gum and other hydrocolloids such as xanthan gum, guar gum, konjac gum and CMC. It is shown in the following aspects. The solution viscosity can be significantly increased; acid resistance and salt tolerance can be improved; emulsifying results could be better; suspension stability and moisture retention can be improved.

Properties of Flaxseed Gum

Flaxseed gum bas favorable moisture retention function and water holding capacity, so can be used in the food industry as the thickening, binding, emulsifying and foaming agents in place of pectin, agar, Arabic gum and sodium alginate. In addition, with great elasticity, flaxseed gum is a kind of gel with strong viscoelasticity and totally different from guar gum, xanthan gum and konjac gum in properties. Due to functional performance, it is widely used in meat products, beverages, top grade cakes, condiment and other kinds of food. Moreover, it also has broad application prospects in such fields as health products, medicines and cosmetics

Application of Flaxseed Gum in Ice Cream

The function of adding the stabilizing agent in ice cream is to increase the viscosity of ice cream sizing, enhance the degree of dispersion of solid particles containing grease, prevent or control the growth of ice crystals, delay the occurrence of ice residue and to improve the taste, internal structure and apparent condition of ice cream. At present, carrageenan, xanthan gum, locust bean gum, guar gum and CarboxymethylCellulose are widely used as stabilizing agents in ice cream. Adding an appropriate amount (0.1%—0.5%) of flaxseed gum helps to improve the taste and melting resistance of ice cream products.

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