flaxseed gum

基本解釋

Flaxseed gum showed good foam properties and foam stability.
亞麻籽膠具有較好的起泡能力和泡沫穩(wěn)定性。
Flaxseed gum and starch, vegetable protein, meat and other organic matter will have a combination of strong synergies, so that the organic form of natural organic complex.
亞麻籽膠和淀粉、植物蛋白、肉類等有機(jī)物結(jié)合會產(chǎn)生極強(qiáng)的協(xié)同性，使上述有機(jī)物形成自然的有機(jī)絡(luò)合體。
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With adding acidic CMC and flaxseed gum, the suspension stability of blackberry was improved and the viscosity of juice was increased which can make blackberry cloudy juice much stable during storage.
通過添加酸性羧甲基纖維素（CMC）和亞麻籽膠的復(fù)合穩(wěn)定劑，提高了果汁體系的粘度，改善了黑莓混汁的懸浮穩(wěn)定性。

亞麻籽膠
Flaxseed gum is a hydrocolloid suitable for a wide range of applications. But thefunctional properties and structure of flaxseed gum has been still understood poorly till now,which restricts the applications of flaxseed gum in food, medicine and cosmetic industry.
亞麻籽膠是具有較好應(yīng)用前景的一種親水膠體,但對亞麻籽膠的功能性質(zhì)和結(jié)構(gòu)還不十分清楚,因而限制了亞麻籽膠作為添加劑在食品、醫(yī)藥及化妝品等工業(yè)中的應(yīng)用。
亞麻膠