galactomannan gum - Names and Identifiers
galactomannan gum - Physico-chemical Properties
| Physical and Chemical Properties | This product is light yellow powder. |
galactomannan gum - Introduction
Bean gum, also known as soybean gum or bean curd gum, is a natural colloidal substance extracted from soybean protein.
Nature:
Bean gum is white or slightly yellow powder, easily soluble in water, and has good gelling properties. It has good emulsification, stability and high gel strength, and can form stable jelly-like objects.
Use:
1. Food industry: bean gum can be used as thickener, coagulant, emulsifier, gelling agent, etc. in food, and can be used to make bean products, meat products, desserts, seasonings, etc.
2. Cosmetics industry: bean gum can be cosmetics emulsifier, stabilizer and thickener, commonly used in the production of cream, shampoo, skin care products.
3. Pharmaceutical Industry: bean gum can be used as a coating agent and sustained-release agent for capsules in pharmaceutical preparations to extend drug release time and increase drug tolerance.
Preparation Method:
The basic steps for preparing bean gum are as follows:
1. Soybean soak: Soak the soybean in water to fully absorb water and swell.
2. Grind soy milk: Grind the soaked soybeans into a fine slurry.
3. Sterilization heat treatment: heat treatment of soybean milk to kill bacteria.
4. Precipitation separation: the ground good soya-bean milk standing, making the protein precipitation.
5. Filter residue: filter and separate the precipitated protein to obtain bean gum.
Safety Information:
Bean gum is a natural, non-toxic, natural colloidal substance that is generally widely regarded as safe and cocoa for consumption. However, for some people with allergies, there may be an allergic reaction. Use and storage should avoid contact with toxic or harmful substances, and keep it properly, avoid inhaling soy gum in powder form, so as not to cause respiratory tract irritation. If there is discomfort or eating, should be timely medical treatment.
Last Update：2024-04-09 02:00:33