Flaxseed gum is an extremely valuable natural polymer composite gum, flaxseed gum has a wide range of applications.
Flaxseed gum applications No. 1 is in the flour products.
Flaxseed gum has a high viscosity, strong water-binding ability, and has the property of forming a thermally reversible cold gel.
Therefore, flaxseed gum can replace most of the non-gelling hydrocolloids in the food and non-food fields.
Compared with other hydrocolloids, it has a lower price.
In conclusion, flaxseed gum can be used in flour products to improve their edible quality.
Flaxseed gum has a good moisturizing effect and a large water holding capacity, which can better improve the viscosity of ice cream slurry. At the same time, it has excellent emulsification, which can make the ice cream taste fine.
Therefore, flaxseed gum can replace other emulsifiers in the production of ice cream.
Research shows that flaxseed gum added to meat products can reduce the loss of fat and meat flavor during the cooking process.
It is found that flaxseed gum can improve the thermal stability of meat protein, myogenic fibrin and salt-soluble meat protein, and enhance the gel strength of salt-soluble meat protein, which is suitable for the processing of meat products.
It was also found that the addition of flaxseed gum in the later stages of meat processing, can enhance the elasticity of meat products, enhance rehydration, eliminate starchiness and increase chewiness.
Synergistic effect of flaxseed gum and carrageenan.
It was found that the luncheon meat with the addition of single flaxseed gum had better oil-holding and water-holding properties.
However, the effect of adding combinations of flaxseed gum and carrageenan at 1:1 (w/w) to luncheon meat was significantly better than that of adding single flaxseed gum to the samples.
It also significantly improved the quality of the luncheon meat and the texture was close to that of the sample with the addition of compound gum CK.
When some fruit juice placed a little longer, the pulp particles in the juice will sink, and the color of the juice will change, which will affect the appearance, and there is no exception even after high pressure homogenization.
Adding flaxseed gum in carrot juice, for example, can make carrot juice maintain color and turbidity stability better during storage, and its effect is better than adding pectin, and the price of flaxseed gum is significantly lower than pectin.
The jelly made with flax seed gum compounding products, whether in gel strength, or elasticity, water retention has obvious advantages.
The content of flaxseed gum in the compound jelly powder is 25%, and the dosage of jelly powder is 0.8%.
The jelly made with this ratio, no matter the gel strength, viscoelasticity, or transparency, water-holding properties, are the most coordinated, the taste of jelly is also the best.
Since flaxseed gum has good emulsifying properties, it can improve the softness of the cake.
It was found through the study that after adding 1% of flaxseed gum to the cake, the compression force of the product decreased by 66%, and improved by 25% compared with 41% in the experiment of adding the same concentration of xanthan gum.
The above is all about flaxseed gum applications.
With the mission of providing plant-based gums & stabilizers for a healthier life, Gino Gums & Stabilizers was founded in 2018.
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