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 English: Flaxseed gum CAS :38821-53-3 Name: flaxseed gum, gum, also known as Frank 
 Appearance: white to light yellow powder, slight fragrance. 
 Purposes: products commonly used thickening agent, commonly used in the production of ice cream, make ice cream, ice cream and delicate tissue, smooth texture, increase the mixture viscosity and ice cream expansion. Freeze-thaw resistance and improve the stability of food preservation, anti-ice crystallization during storage speed, to prevent or inhibit the formation of ice crystals, to improve the physical and organizational structure of the product. 
 Product Description: Department of Inner Mongolia, using high-quality linseed oil crops as raw materials, refined by a scientific process of natural pollution-free vegetable gum. The product has a large viscosity, thickening, emulsifying effect, nutritious one, the characteristics of flaxseed gum 
 1, the appearance of features: Flaxseed gum is powdered, pale yellow or light colors with linseed. 
 2 solubility: flaxseed gum directly sown in the water, easy water knot groups, such as with sugar, salt, protein, starch and other materials, mixing easily dispersed in water, and water heating at 75 ℃ for 10 minutes, can be fully dissolved release gum. In specific applications, flaxseed gum material with the heating process of meat, that is to complete the dissolution process, showing all kinds of performance. 
 3, hot-melt glue is open after the yellow flax. Tasting solution feel: fresh, smooth, plump, delicate, refreshing. 
 Flaxseed gum has a high viscosity, 1%% flaxseed glue at room temperature, the viscosity is 500-1000mPas, at the same temperature, the greater the concentration, the higher the viscosity. With the extension of storage time, the viscosity of flaxseed glue will gradually increase, the higher the temperature, the lower its viscosity, the same concentration of glue viscosity at 0 degrees Celsius is 90 degrees Celsius to 48 times. 
 When the dosage is 0.1% flaxseed gum above, solidified by the aging of ice cream products in more than 85% expansion rate, delicate taste, lubrication, palatability, odor-free, frozen soft matter structure is moderate. The flaxseed gum as stabilizer, the flaxseed glue, liquid viscosity and produce ingredients for ice cream expansion, melting resistance and taste characteristics of a single factor such as comparative analysis showed that flaxseed gum can effectively improve the ice cream products quality. Adding appropriate amount of flaxseed gum (0.1% --- 0.5%) to give the ice cream products slippery and waxy taste, and can improve the anti-melting product. 
 1, viscosity, water holding capacity: room temperature, 1% flaxseed gum solution viscosity in the 300mpa .. s or more. It's in the sausage water ratio of 1:20, but also to maintain strength and flexibility. Which is characterized by intestinal physical interpretation of long-term storage without water, to extend the shelf life of meat products, shelf-life. 
 2, frost resistance: flaxseed gum anti-freeze and block the function of starch retrogradation is the best for all those who eat glue. 
 3, emulsion, oily Paul: flaxseed gum for emulsification of fat have a good effect, is the edible gum in the emulsion one of the strongest types of plastic. Use flaxseed gum can increase the amount of fat, fragrant but not greasy. Adding flaxseed gum adhesive intestinal body good, no oil, looks clean and dry. 
 4, taste, slice: flaxseed gum can be combined with starch, protein and meat, the formation of natural organic gel. This gel has good flexibility, slice, significantly reduced starch sense, meat tenderizer increased sense of taste and smooth, sticky mouth. 
 5, flavor: the intestine to add flaxseed gum scent a kind of physical goods, but also reduce the amount of flavor. 
 6, flaxseed gum and other gum synergy: flaxseed gum and carrageenan mixtures, the carrageenan gel increased toughness, and extend the water-holding time, to combine the advantages of both, so complement each other. Third, the flaxseed gum used in sausage production method 
 Addition: flaxseed gum dosage of 0.4-0.6% sausage products. 2, add the method: A Bowl intestine: direct add. Tumbling intestinal B: first mix with other materials to add, to avoid a separate water knot group. Limited: Ice Cream 0.3; noodles 15