Linseed gum
Alias: Frank gum
Physical and chemical properties
The granular glue is yellow crystal, the powdered glue is white to beige powder, and the dry powder has a sweet flavor or is tasteless. It has good solubility and can slowly absorb water to form a dispersion system with low viscosity. Its solubility is higher than that of guar gum and locust bean gum, but lower than that of Arabic gum and flaxseed gum, which is closely related to concentration and temperature.
Linseed gum has hydrophilic, emulsifying, gelling, foaming, non-toxic, and rheological properties. It can have an obvious synergistic effect with polysaccharides such as starch and carrageenan and enhance the interaction with water and emulsifying ability. It has high thermal stability and storage stability. The endosperm of flax seeds is extracted and refined with water.
Toxicological basis
① LD50: the acute oral dose of mice is greater than 15g/kg (BW) (Inner Mongolia health and epidemic prevention station).
② ADI: no regulation is required (fao/who, 1994).
Application Thickening agent
GB 2760-2014: for ice cream and ice cream, the maximum dosage is 0.3g/kg; Raw and dry flour products, with a maximum dosage of 1.5g/kg; Cooked meat products and beverages (except 14.01 packaged drinking water) (the use of solid beverages is increased according to the mixing multiple), and the maximum use is 5.0g/kg.
Reference dosage in food processing: ice cream, 0.04% - 0.1%; Fruit juice beverage, 0.1% - 0.3%; Sausage, vermicelli and instant noodles, 0.5% ～ 1.5%,; Pastry bread, 0.5% - 1%; Ham, 0.2% - 0.5%. In the processing of meat products, compared with other gums, flaxseed gum has the outstanding performance of good water and oil retention, emulsification, and frost resistance, which can effectively prevent the retrogradation of starch, especially when used in combination with carrageenan, guar gum, etc., it has strong synergy and can achieve the role of complementary advantages, reducing costs and improving product performance. Commonly used in the production of ice cream, it can make ice cream and ice cream delicate, smooth texture, and improve the viscosity of the mixture and the expansion rate of ice cream.
Its water absorption ratio in sausage is 1:20, and it can maintain strength and elasticity. Its characteristics are that the intestines can be stored for a long time without releasing water, which extends the shelf life and shelf life of meat products. Flaxseed gum has the functions of anti-freezing and preventing starch retrogradation, which is the best of all edible gums at present.
Flaxseed gum has a good emulsifying effect on fat and is one of the most emulsifying gums among edible gums. The use of flaxseed gum can increase the amount of fat meat, which is fragrant but not greasy. The intestines with flaxseed gum have good adhesion, no oil, clean and dry appearance. The intestines with flaxseed gum can produce a faint fragrance and reduce the amount of essence.
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