Flaxseed Gum (Frank Gum)
Thickeners
Emulsifiers
heteropolysaccharide (neutral & acidic polysaccharides)
$15.44 ~ $23.16
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Flaxseed Gum (Frank Gum)?
Flaxseed Gum (Frank Gum) is a natural hydrocolloid extracted from flaxseeds, primarily used in the food industry as a thickener, stabilizer, and emulsifier in products like sauces, dressings, and dairy alternatives.
How is Flaxseed Gum (Frank Gum) made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Select and clean high-quality flaxseeds. | Use seeds with high mucilage content. Cleanliness is critical; remove all foreign matter (dust, stones, chaff) using air screens and destoners. Control initial moisture content to < 10%. |
| 2 | Hot Water Extraction | Mix cleaned seeds with purified water and heat the slurry under controlled conditions to extract the gum. | Monitor and control the water-to-seed ratio (typically 10:1 to 20:1). Maintain a consistent extraction temperature (80-90°C) and time (1-3 hours) with gentle agitation to maximize yield without degrading the gum. |
| 3 | Solid-Liquid Separation | Separate the viscous gum solution (extract) from the swollen flaxseeds. | Use a decanter centrifuge or a coarse filtration press. The efficiency of this step directly impacts the purity and yield of the final product. The liquid phase is the crude gum solution. |
| 4 | Purification & Precipitation | Add a food-grade alcohol (e.g., ethanol or isopropanol) to the crude gum solution to precipitate the gum. | The ratio of alcohol to extract (e.g., 2:1 or 3:1 v/v) is a crucial parameter. Ensure rapid mixing to form fibrous gum precipitates. This step removes water-soluble impurities like sugars and proteins. |
| 5 | Dewatering & Drying | Collect the precipitated gum, press to remove excess solvent, and dry it to a specified moisture level. | Use a vacuum oven, spray dryer, or freeze dryer. Drying temperature must be low (e.g., 50-60°C) to prevent thermal degradation and color change. Target final moisture content below 12% for stability. |
| 6 | Milling & Sieving | Grind the dried gum into a fine, uniform powder. | Use a suitable mill (e.g., pin mill) to achieve the desired particle size. Sieve through a specific mesh (e.g., 80-120 mesh) to ensure uniformity, which affects solubility and texture. Avoid heat buildup during milling. |
| 7 | Quality Control & Packaging | Test the final powder against specifications and pack it in sealed, protective containers. | Conduct final QC tests for viscosity, pH, microbial count, purity, and heavy metals. Pack in moisture-proof, food-grade bags or containers to protect from humidity and contamination. Store in a cool, dry environment. |
Technical Specifications
| Chemical Formula | heteropolysaccharide (neutral & acidic polysaccharides) |
| Solubility | water-soluble; complete dissolution ≤2 g/L at ≈95 °C |
| Storage Conditions | cool, dry, sealed, <25 °C |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
bakery
beverages
dairy
sauces
dressings
acid whey drinks
plant‑based gels
Mechanism of action:
| Parameter | Flaxseed Gum (Frank Gum) |
|---|---|
| Functional Category | Thickener; Emulsifier; Stabilizer; Gelling Agent |
| Key Ingredients | High molecular weight polysaccharides (Arabinoxylans and Rhamnogalacturonans) |
| Mechanism of Action | Long-chain polysaccharides hydrate rapidly to form a viscous, pseudo-plastic colloidal dispersion; entangles with and immobilizes water molecules via hydrogen bonding to increase viscosity and form a gel network; anionic polysaccharide fractions interact electrostatically with protein surfaces to stabilize emulsions and prevent coalescence. |
| Application Effect in Product | Improves texture and mouthfeel in beverages and sauces; provides creaminess and body; stabilizes emulsions in dressings and dairy products, preventing syneresis; enhances freeze-thaw stability by controlling ice crystal growth; provides structure and moisture retention in gluten-free baked goods. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Flaxseed Gum | Plant-based hydrocolloid (mucilage) | High soluble fiber; forms viscous gel; contains omega-3 fatty acids; good emulsifier. | Provides nutritional benefits (fiber, omega-3s); clean label appeal; stable over a wide pH range. | Can impart a slight nutty flavor and darker color; gel texture can be less smooth than xanthan. | Gluten-free baking, vegan egg replacement, salad dressings, sauces, dairy alternatives. | For added nutritional value and a clean, whole-food label when thickening or emulsifying. |
| Xanthan Gum | Microbial hydrocolloid (polysaccharide) | High viscosity at low concentration; excellent stabilizer; shear-thinning behavior; heat and pH stable. | Extremely efficient and potent thickener; creates smooth, stable textures; neutral flavor and color. | Produced by fermentation, which some consumers perceive as less natural; can create a slimy texture if overused. | Sauces, dressings, beverages, gluten-free flour blends, preventing ingredient separation. | For maximum, predictable stabilization and thickening with minimal impact on taste or color. |
| Guar Gum | Plant-based hydrocolloid (galactomannan) | High viscosity in cold water; effective thickener and stabilizer; high soluble fiber content. | Excellent for thickening cold liquids without heat; often more cost-effective than other gums. | Can break down under high heat or in highly acidic conditions; may have a slight "beany" off-flavor. | Ice cream (prevents ice crystals), dairy products, cold sauces, dressings, processed foods. | For cost-effective thickening, especially in cold applications like dairy and beverages. |
| Psyllium Husk | Plant-based hydrocolloid (fiber) | Extremely high water absorption; very high in soluble fiber; acts as a binder. | Adds immense dietary fiber and structure; excellent for moisture retention in baked goods. | Can impart a distinct earthy flavor and a darker, sometimes purplish, color; can create a very dense texture. | High-fiber gluten-free or keto breads, vegan binding, cereal enrichment, dietary supplements. | When the primary goal is adding significant fiber content and strong binding structure. |
| Chia Seed Gum | Plant-based hydrocolloid (mucilage) | High water absorption; rich in omega-3s, protein, and fiber; forms a thick gel. | Superior nutritional profile (protein, fiber, omega-3s); clean, whole-food label; more neutral flavor than flax. | Can be more expensive; less standardized than industrial gums; presence of whole seeds can impact texture. | Puddings, smoothies, jams, vegan egg replacement, overnight oats, baked goods. | For the best nutritional profile in a hydrocolloid, adding protein and healthy fats along with structure. |
Technical Documents
Available Documentation
technical spec sheet available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications