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Qingdao Dehui Halobios Science and Technology Linseed (Flaxseed) Gum

Qingdao Dehui Halobios Science and Technology Linseed (Flaxseed) Gum is a hydrophilic colloid covered on the surface of linseed, also called Flaxseed gum, it is a kind of pectic substance based on polysaccharide. It has good water retention capacity, solubility, emulsification, suspension stability, gelling property, rheological property, and can inhibit starch retrogradation. It is widely used in food, pharmaceutical, biological and chemical fields as emulsifier, thickener, foaming agent, stabilizer and so on. Linseed gum has been identified as a new type of green food additives by the National Green Food Development Center.

Ingredient Name: Linseed Gum (Flax Seed Gum)

Functions: Emulsifier, Foaming Agent, Stabilizer, Thickener

    Knowde Enhanced TDS

    Identification & Functionality

    Ingredient Name

    Linseed Gum (Flax Seed Gum)

    Food Ingredients Functions

    Emulsifier,

    Foaming Agent,

    Stabilizer,

    Thickener

    Ingredients
    Linseed Gum (Flax Seed Gum)
    Technologies

    Food Ingredients

    Product Families

    Food Ingredients — Functional Additives

    Foaming & Antifoaming Aids

    Food Ingredients — Texture & Consistency

    Emulsifiers,

    Gums & Hydrocolloids,

    Stabilizers,

    Starches & Thickeners

    Food Ingredients — Whole Foods, Extracts & Premixes

    Plant & Herb Products & Extracts

    Key Words

    Carrageenan、Konjac gum、Linseed gum、Linseed oil、Linseed protein、Linseed lignans、Compound meat products thickener、Quick-frozen food gum、Soft candy powder、Jelly powder、Cold soluble agar、Gel for daily chemical goods、Cochineal carmine、Locust bean gum、Tara gum

    Features & Benefits

    Food Ingredients Features

    Emulsion Stabiliser,

    Heat Stability,

    Improved Freeze/Thaw Stability,

    Improved Oil Retention,

    Improved Water Retention,

    Promotes Chewiness,

    Protein Stabilization

    Applications & Uses

    Markets

    Food & Nutrition

    Applications

    Food & Nutrition — Beverage

    Juice & Juice Drinks,

    Other Non-Alcoholic Beverages,

    Tea, Cocoa & Coffee

    Food & Nutrition — Food

    Dairy,

    Desserts & Fruit Preparations,

    Meat, Poultry & Seafood,

    Savory & Culinary

    Food & Nutrition Applications

    Dairy Drinks,

    Ice Cream,

    Noodles & Pasta,

    Processed Meat Products,

    Vegetable Juice

    Applications
    • In the application of ice cream with dosage 0.1-0.5%, can inhibit the formation of ice crystals, give a smooth and delicate taste, and can improve thawing resistance and heat resistance.
    • In the application of meat products, can enhance the product’s water and oil retention capacity, inhibit product retrogradation, and help to improve the fat stability of the meat emulsification system, ensure the quality during the storage and cooking process.
    • In the application of flour products with dosage 0.05-0.15%, can significantly improve the quality of flour, improve the tensile properties of noodles, resistance to boiling, chewiness, reduce the loss when boiling noodles, avoid mixing soup, etc.
    •  In the milk beverage and vegetable protein beverage with dosage 0.005-0.01%, can give a denseness and smoothness senses, improve the stability of protein and fat in the beverage.