Food Encyclopedia - EN-SJGLE.COM

Tara Gum 刺云实胶

# Natural Gum

# Food Additive

# Thickening Agent

# Polysaccharide

# Food Safety

# Colloid Compound

Tara Gum (Tara Gum), also known as Tara Gum, Tara Gum, Tara Gum, is a natural polymer polysaccharide food additive extracted from the endosperm of the seeds of Caesalpinia spinosa. Its international food code number is INS 417, China food additive number is CNS 20.041, the main function is thickening agent. Gum is composed of mannose main chain and galactose side chain, and the ratio of galactose to mannose is about 1:3, which is between guar gum and locust bean gum. The substance has good therm

Policies & Regulations · 5 References · 12

Guar Gum 瓜尔胶

# Guar Gum

# Thickener

# Galactomannan

# Dietary Fiber

# Food Application

# Industrial Use

Guar gum (Guar Gum,INS 412,CAS 9000-30-0) is a natural thickener, extracted from legume guar endosperm slices, the main component is galactomannan. Molecular weight of about 50,000 to 8,000,000, white to light yellow powder, hot and cold water soluble. The natural gum has the highest viscosity, the thickening ability is about 8 times that of corn starch, and contains about 80% soluble dietary fiber. Widely used in food (ice cream, beverages, meat products), oil exploration, medicine and cosmetic

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Locust Bean Gum 槐豆胶

# Sophora bean gum

# natural raw materials

# plant colloid

# food additives

# health food

# environmental protection materials

Locust Bean Gum (LBG), also known as locust bean gum, carob bean gum, locust bean gum, carob bean gum, etc., is a natural polymer polysaccharide extracted from the endosperm of leguminous locust tree (Ceratonia siliqua) seeds. Its main component is galactomannan (Galactomannan), which is composed of D-mannose and D-galactose linked by glycosidic bonds in a ratio of about 4:1, and has a relative molecular weight of about 50,000 to 3,000,000. As an important food additive, locust bean gum has exce

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Gum Arabic 阿拉伯胶

# Gum Arabic

# Natural Colloids

# Food Industry

# Polysaccharide Compounds

# Trunk Secretion

# High Water Solubility

Arabic gum (Arabic Gum), also known as gum arabic, is a natural polysaccharide polymer compound. CAS No. 9000-01-5,INS No. 414. The trunk of a tree derived from the legume genus Acacia secretes a gum. The molecular weight is 250000-1 million daltons, composed of D-galactose, L-arabinose, L-rhamnose and D-glucuronic acid, and the protein content is about 2%. Known for its excellent emulsification, thickening, stability and water solubility, it is one of the most widely used natural colloids in th

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Sycamore Gum 刺梧桐胶

# Sycamore Gum

# Natural Colloids

# Food Additives

# Polysaccharides

# Thickening Stabilizers

# Cosmetic Raw Materials

Karaya gum (Karaya gum,Sterculia gum), international code INS 416, EU E number E 416, China CNS number 18.010, is a tall tree of the genus (Sterculia) of the family Sterculiaceae-Karaya (Sterculia urens Roxburgh) and other plants of the genus, or by the mahogany family (Bixaceae)Cochlospermum genus plant trunk exudation of natural gelatinous secretions by drying, crushing of natural polymer polysaccharide food additives. As a thickener, stabilizer, emulsifier and humectant, karaya gum is widely

Policies & Regulations · 10 References · 11

Dawa Gum 达瓦树胶

Dawa gum (Ghatti gum), international coding system number INS 419, Chinese coding system number CNS 10.043, is a kind of natural polysaccharide gum exuded from the trunk of plants such as broad-leaved elm green wood (Anogeissus latifolia). As a food additive, Dawa gum is mainly used as an emulsifier, thickener, stabilizer and coating agent. Its chemical composition is mainly galacturonic acid polymer polysaccharide, containing arabinose, galactose, xylose, mannose and other monosaccharide units.

Policies & Regulations · 7 References · 8

Cassia Gum 决明胶

# Plant Polysaccharides

# Food Additives

# Thickeners

# Colloidal Solutions

# Natural Polysaccharides

# Cassia Gum

Cassia Gum (INS No. 427) is a kind of galactomannan polysaccharide extracted from the endosperm of the seeds of Cassia obtusifolia or Cassia tora, which belongs to the category of thickeners in food additives. Its chemical essence is a polymer with β-1,4-D-mannose as the main chain and α-1,6-D-galactose as the side chain. The ratio of mannose to galactose is about 5:1, and the molecular weight is about 200,000 to 300,000. Gelatin is a light yellow to almost white odorless powder, which can be di

Policies & Regulations · 13 References · 15

Gellan Gum 结冷胶

# Gellan Gum

# Food Additives

# Thickeners

# Polymeric Polysaccharides

# Food Industry Applications

# Biomedical Engineering

Gellan gum (Gellan Gum) is a kind of high molecular linear polysaccharide prepared by pure fermentation of sphingomonas, which belongs to the food additive thickener. Its molecule consists of glucose, glucuronic acid and rhamnose in a 2:1:1 molar ratio. It can form transparent gel at very low concentration of 0.05, with heat resistance, acid resistance and enzymatic hydrolysis resistance. It is divided into two types: high acyl (soft elastic gel) and low acyl (hard brittle gel). Approved by majo

Policies & Regulations · 10 References · 15 Suppliers · 4

Xanthan Gum 黄原胶

# Xanthan Gum

# Food Additives

# Thickeners

# Stabilizers

# Emulsifying Properties

# Food Industry

Xanthan gum (Xanthan Gum,INS No. 415,CNS No. 20.009) is a high molecular weight polysaccharide food additive produced by fermentation of cabbage black rot xanthomonas (Xanthomonas campestris) through pure culture, and belongs to the category of thickeners and stabilizers. Its molecular formula is based on pentasaccharide repeating units, mainly composed of D-glucose, D-mannose and D-glucuronic acid, and has excellent thickening, suspending, emulsifying and stabilizing properties. The aqueous sol

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Ammonium Glycyrrhizinate 甘草酸盐

# Glycyrrhizic acid salt

# Food additive

# Natural sweetener

# Licorice root

# Food raw material

# Condiment application

Glycyrrhizinate (Ammonium glycyrrhizinate, monopotassium and tripotassium glycyrrhizinate) is a class of natural sweeteners with glycyrrhizic acid as the main component, including ammonium glycyrrhizinate, monopotassium glycyrrhizinate and tripotassium glycyrrhizinate in three forms. Its INS number is 958, and its CNS numbers are 19.012, 19.010 and 19.025, respectively. Glycyrrhizic acid salt is derived from the roots and rhizomes of the legume licorice, and its sweetness is about 150 times that

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