Flaxseed gum Manufacturer Newgreen Flaxseed gum Supplement
Product Description
Flaxseed (Linum usitatissimum L.) gum (FG) is a by-product of the flax oil industry which can be easily prepared from flaxseed meal, flaxseed hull and/or whole flaxseed. FG has many potential food and non-food applications as it imparts marked solution properties and is proposed to have nutritional values as dietary fiber. However, FG is underutilized due to constituents with non-consistent physicochemical and functional properties.
COA
| Items | Specifications | Results |
| Appearance | White Powder | White Powder |
| Assay | 99% | Pass |
| Odor | None | None |
| Loose Density(g/ml) | ≥0.2 | 0.26 |
| Loss on Drying | ≤8.0% | 4.51% |
| Residue on Ignition | ≤2.0% | 0.32% |
| PH | 5.0-7.5 | 6.3 |
| Average molecular weight | <1000 | 890 |
| Heavy Metals(Pb) | ≤1PPM | Pass |
| As | ≤0.5PPM | Pass |
| Hg | ≤1PPM | Pass |
| Bacterial Count | ≤1000cfu/g | Pass |
| Colon Bacillus | ≤30MPN/100g | Pass |
| Yeast & Mold | ≤50cfu/g | Pass |
| Pathogenic Bacteria | Negative | Negative |
| Conclusion | Conform with specification | |
| Shelf life | 2 years when properly stored | |
Funtion
Emulsifying property
Flaxseed gum was used as the experimental group, and Arabic gum, seaweed gum, xanthan gum, gelatin and CMC were used as the control group. 9 concentration gradients were set for each kind of gum to measure 500mL and add 8% and 4% vegetable oil, respectively. After emulsification, the emulsification effect was the best flaxseed gum, and the emulsification effect was enhanced with the increase of the concentration of flaxseed gum.
Gelling property
Flaxseed gum is a kind of hydrophilic colloid, and gelling is an important functional property of hydrophilic colloid. Only some hydrophilic colloid has gelling property, such as gelatin, carrageenan, starch, pectin, etc. Some hydrophilic colloids do not form gels on their own, but can form gels when combined with other hydrophilic colloids, such as xanthan gum and locust bean gum.
Application
Application in ice cream
Flaxseed gum has good moisturizing effect and large water holding capacity, which can better improve the viscosity of ice cream paste, and because of its good emulsification, it can make ice cream taste delicate. The amount of flaxseed gum added to ice cream production is 0.05%, the expansion rate of the product after aging and freezing is more than 95%, the taste is delicate, lubrication, palatability is good, no odor, the structure is still soft and moderate after freezing, and the ice crystals are very small, and the addition of flaxseed gum can avoid the generation of coarse ice crystals. Therefore, flaxseed gum can be used instead of other emulsifiers.
Applications in beverages
When some fruit juices are placed for a little longer, the small pulp particles contained in them will sink, and the color of the juice will change, affecting the appearance, even after high pressure homogenization is no exception. Adding flaxseed gum as suspension stabilizer can make the fine pulp particles uniformly suspended in the juice for a long time and prolong the shelf life of the juice. If used in carrot juice, carrot juice can maintain better color and turbidity stability during storage, and its effect is better than adding pectin, and the price of flaxseed gum is significantly lower than pectin.
Application in jelly
Flaxseed gum has obvious advantages in gel strength, elasticity, water retention and so on. The application of flaxseed gum in the production of jelly can solve the shortcomings of the common jelly gel in the production of jelly, such as strong and brittle, poor elasticity, serious dehydration and shrinkage. When the content of flaxseed gum in the mixed jelly powder is 25% and the amount of jelly powder is 0.8%, the gel strength, viscoelasticity, transparency, water retention and other properties of the prepared jelly are the most harmonious, and the taste of the jelly is the best.
Package & Delivery
