The Effect Of Flaxseed Gum
Flaxseed gum, also known as Frank gum, linseed gum. Flaxseed gum is a kind of powdery product made from the seed or seed of flax as raw material, extracted, concentrated, refined and dried. Flaxseed gum is a new type of food additive. It is widely used in food industry and also in other industries, such as pharmaceutical industry. In the food industry, it can replace pectin, agar, Arabia gum, seaweed glue and so on. It is used as thickener, adhesive, stabilizer, emulsifier and foaming agent.
Functional properties of flaxseed gum:
Emulsifying property increased with the increase of flaxseed gum concentration;
Gelling, flaxseed gum is a kind of hydrophilic colloid, and cementing is one of the important functional properties of hydrophilic colloid properties, only partially hydrophilic colloid gelled, such as gelatin, carrageenan, starch and pectin gel forming hydrophilic colloid; some can not, but with other hydrophilic colloid together to form a gel, such as xanthan gum and locust bean gum;
Foaming properties. Flaxseed gum can be miscible with water at any proportion to form a homogeneous gum solution. When the gum solution is added 50% -60% alcohol, it will produce flocculent precipitation. Flaxseed gum has good foam, glue 0.5% by centrifuge to form foam separation is uniform and stable, only the foam heating to 90 DEG C for half an hour to destroy the foam recovery solution;
The result showed that flaxseed gum was no poison, and the result was negative by the acute toxicity test and micronucleus test of flaxseed gum. Flax, on the other hand, is non-toxic, and flaxseed gum obtained by physical processing is also non-toxic;
Rheology, the rheological properties of different kinds of extraction of flaxseed gum were analyzed, the results show that the 10g/ L of the linseed gum solution viscosity is about 0. 02~ 0.08 Pa - s, and the viscosity increased with concentration increasing, and decreased with the increase of shear rate.
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