Search
the marketplace
through 230,000 Chemicals and Raw Ingredients
through 8,000+ Supplier owned storefronts
company tower banner
Qingdao Dehui Halobios Science and Technology Company Logo

Qingdao Dehui Halobios Science and Technology Linseed (Flaxseed) Gum

Qingdao Dehui Halobios Science and Technology Linseed (Flaxseed) Gum is a hydrophilic colloid covered on the surface of linseed, also called Flaxseed gum, it is a kind of pectic substance based on polysaccharide. It has good water retention capacity, solubility, emulsification, suspension stability, gelling property, rheological property, and can inhibit starch retrogradation. It is widely used in food, pharmaceutical, biological and chemical fields as emulsifier, thickener, foaming agent, stabilizer and so on. Linseed gum has been identified as a new type of green food additives by the National Green Food Development Center.

Ingredient Name: Linseed Gum (Flax Seed Gum)

Functions: Emulsifier, Foaming Agent, Stabilizer, Thickener

Enhanced TDS

Knowde-enriched technical product data sheet

Identification & Functionality

Ingredient Name
Linseed Gum (Flax Seed Gum)
Food Ingredients Functions
Emulsifier,
Foaming Agent,
Stabilizer,
Thickener
Ingredients
Linseed Gum (Flax Seed Gum)
Technologies
Food Ingredients
Product Families
Food Ingredients — Functional Additives
Foaming & Antifoaming Aids
Food Ingredients — Texture & Consistency
Emulsifiers,
Gums & Hydrocolloids,
Stabilizers,
Starches & Thickeners
Food Ingredients — Whole Foods, Extracts & Premixes
Plant & Herb Products & Extracts
Key Words

Carrageenan、Konjac gum、Linseed gum、Linseed oil、Linseed protein、Linseed lignans、Compound meat products thickener、Quick-frozen food gum、Soft candy powder、Jelly powder、Cold soluble agar、Gel for daily chemical goods、Cochineal carmine、Locust bean gum、Tara gum

Features & Benefits

Food Ingredients Features
Emulsion Stabiliser,
Heat Stability,
Improved Freeze/Thaw Stability,
Improved Oil Retention,
Improved Water Retention,
Promotes Chewiness,
Protein Stabilization

Applications & Uses

Markets
Food & Nutrition
Applications
Food & Nutrition — Beverage
Juice & Juice Drinks,
Other Non-Alcoholic Beverages,
Tea, Cocoa & Coffee
Food & Nutrition — Food
Dairy,
Desserts & Fruit Preparations,
Meat, Poultry & Seafood,
Savory & Culinary
Food & Nutrition Applications
Dairy Drinks,
Ice Cream,
Noodles & Pasta,
Processed Meat Products,
Vegetable Juice
Applications
  • In the application of ice cream with dosage 0.1-0.5%, can inhibit the formation of ice crystals, give a smooth and delicate taste, and can improve thawing resistance and heat resistance.
  • In the application of meat products, can enhance the product’s water and oil retention capacity, inhibit product retrogradation, and help to improve the fat stability of the meat emulsification system, ensure the quality during the storage and cooking process.
  • In the application of flour products with dosage 0.05-0.15%, can significantly improve the quality of flour, improve the tensile properties of noodles, resistance to boiling, chewiness, reduce the loss when boiling noodles, avoid mixing soup, etc.
  •  In the milk beverage and vegetable protein beverage with dosage 0.005-0.01%, can give a denseness and smoothness senses, improve the stability of protein and fat in the beverage.