Flaxseed Gum

Linseed gum (Linseed gum), also known as Frank gum. Flaxseed gum is a powdered product made from the seeds or seed hulls of flax (Linum usitatisssimum L.) after extraction, concentration, refining and drying.

Flaxseed gum is a new type of food additive, widely used in food industry, pharmaceutical industry and other industries. In the food industry, it can replace pectin, agar, gum arabic, alginate, etc. It can also be used as a thickener, binder, stabilizer, emulsifier and foaming agent.

Flaxseed Gum Function

• As a kind of hydrophilic colloid, linseed gum has the characteristics of viscosity, emulsification, gelling and anti-oxidation.
• As a food additive, it can interact with other components in the food to improve processing characteristics.
• As a kind of water-soluble dietary fiber, flaxseed gum also has the functions of lowering blood sugar, lowering blood fat, regulating intestinal flora and losing weight.

Flaxseed Gum Application

• Flaxseed gum can be used as a thickener, adhesive, stabilizer, emulsifier and foaming agent in the food industry.
• In the daily chemical industry, it can be used as an important raw material for high-end cosmetics.
• In the pharmaceutical industry, it is an excellent emulsifier for fat-soluble drugs and a binder for Chinese and Western tablets.

How To Use Flaxseed Gum?

• When the amount of linseed gum added to the flour is between 0.1% and 0.4%, the gluten strength of the dough is the best, making the noodles chewy, smooth and not soupy. The addition of linseed gum increases the water absorption rate of the dough, prolongs the forming and stabilization time of the dough, thereby reducing the degree of weakening and making the dough more stable.
• The amount of linseed gum added in ice cream production is 0.05%, and the expansion rate of the product after curing and freezing is above 95%. Its taste is delicate, smooth, palatable, and has no peculiar smell. The structure of ice cream after freezing is still soft and moderate, and the ice crystals are very small. Adding linseed gum also prevents the formation of coarse ice crystals.
• When the content of linseed gum in the compound jelly powder is 25%, and the amount of jelly powder is 0.8%, the gel strength, viscoelasticity, transparency, water holding capacity and other properties of the obtained jelly are the best, and the taste of the jelly is the best.

How To Buy Flaxseed Gum?

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