Frank glue

A pure line of high-quality oil crops used in Inner Mongolia Flaxseed as raw material, refined processing of science known as flaxseed gum (Frank glue) [38821-53-3 regulatory number:: GB12493-90 (20.020) CAS] natural pollution-free vegetable gum. The product has a viscous, thickening, emulsifying effect, high in nutrients, toxic heavy metal detoxification adsorption characteristics, and having a protection (skin), United States (capacity) and health. The main ingredients of 60% sugars and 26% protein. In the polysaccharide mainly D- xylose, L- rhamnose. First, the characteristics of a flaxseed gum, the appearance of features: flaxseed gum powder, or slightly pale colors have flaxseed. 2. Solubility: flaxseed gum directly sown in the water, easy to absorb water agglomerate, as described later with sugar, salt, protein, starch and other materials mix easily dispersed in water and heated in water 75 ℃ for 10 minutes, can be sufficiently dissolved release gum. In specific applications, flaxseed gum meat material with the heating process, namely the completion of the dissolution process, showing all kinds of properties. 3, flaxseed gum solution features: hot melt glue after turning pale flax (allowing some insolubles), showing does not meet the laws of Newtonian mechanics pseudoplastic fluids. Feeling tasting solution: fragrant, smooth, plump, delicate, tasty. 4, flaxseed gum applications: flaxseed gum in the food industry with carrageenan, pectin, agar, acacia gum, sodium alginate, guar gum, CMC is equally used as an emulsifier, thickener, adhesive agents and stabilizers. Second, flaxseed gum application in meat products in meat flaxseed gum and carrageenan added amount equivalent. Flaxseed gum may chopping, injection, stirring, tumbling, add; you can add in a low temperature intestine, also suitable for use in high temperature intestine; may be added separately, can also be added with carrageenan complex. 1, viscosity, water holding capacity: flaxseed gum at room temperature 1% solution viscosity in 300mpa..s more. It absorbent than Sausage 1:20, but also to maintain strength, flexibility. Which is characterized by long-term storage without intestinal physical release water to extend the shelf life of meat products, shelf life. 2, frost resistance: flaxseed gum anti-freeze and prevent retrogradated function is all the best in edible gum. 3, emulsion, oil retention: flaxseed gum fat have a good emulsifying effect, it is one of the strongest glue emulsified edible glue. Use flaxseed gum to increase the amount of fat, fragrant but not greasy. Add flaxseed gum adhesive intestinal body good, no oil, looks clean and dry. 4, taste, slice: the linseed glue that binds the starch, protein and meat, forming a natural organic gel. This gel has good elasticity, slice resistance, decreased starch sense, increased tender feeling, taste and smooth, sticky mouth. 5, flavoring: Adding flaxseed gum bowel physical product a kind scent, but also reduces the amount of flavor. 6, synergy flaxseed gum and other gum: flaxseed gum and carrageenan complex that carrageenan gel toughness increases, and extend the water retention time, to combine the advantages of both, so that complement each other . Third, flaxseed gum in sausage production use 1, Addition: 0.4-0.6% flaxseed gum dosage sausage products. 2. Add Method: A chopping intestinal: Direct added. B tumbling intestine: first mix with other materials to add, to avoid clumping water alone.