角豆胶 (CAS No.9000-40-2)
- 物化性质
- 白色至微黄色粉末，无臭或带微臭，无色无味。是从植物胚乳中提取的精制多糖，主要含甘露糖和半乳糖，分子量约30万道尔顿。能分散于热或冷水中形成溶胶，加热至85℃保持10分钟以上可充分水化。与琼脂、卡拉胶、黄原胶等亲水胶体有良好的凝胶协同效应，可改善凝胶组织结构。
- 技术参数
- 纯度≥99.4% 分子量约30万道尔顿
- 溶解性
- 分散于冷/热水形成溶胶，加热至85℃保持10分钟以上充分水化 在雪糕、冰棍、果冻、果酱、冰淇淋中最大使用量为5.0g/kg
English description（英文原文，共 1471 字符）
Product Name:Locust bean gum
English Name:Locust bean gum
CAS No.:9000-40-2
Aliases:Carob gum, Carob bean gum, E410
Molecular Formula:(C6H12O6)n
Physical Properties:White to slightly yellow powder, odorless or with a slight odor, tasteless. It is a refined polysaccharide from plant endosperm, mainly composed of mannose and galactose, with a molecular weight of approximately 300,000 Da. It disperses in hot or cold water to form a sol and fully hydrates when heated to 85°C for more than 10 minutes. It shows good gel synergy with hydrophilic colloids such as agar, carrageenan and xanthan gum, improving gel structure.
Uses:Used as a thickener, stabilizer, emulsifier and gelling agent in the food industry. It is applied in jams, jellies, ice cream, dairy products and frozen desserts to improve water retention and mouthfeel, and to prevent ice crystal formation. Blended with carrageenan it forms elastic gels; with agar it increases gel rupture strength; combined with carrageenan and CMC it serves as an excellent ice cream stabilizer. It is also used in meat products, flour products and puffed foods to improve texture and processing performance.
Technical Specifications:
Purity ≥99.4%
Molecular weight approx. 300,000 Da
Packaging: 1 × 25 kg
Solubility: disperses in cold/hot water to form a sol; fully hydrates after heating at 85°C for more than 10 minutes
Maximum usage level of 5.0 g/kg in ice cream, popsicles, jelly, jam and related products
English Name:Locust bean gum
CAS No.:9000-40-2
Aliases:Carob gum, Carob bean gum, E410
Molecular Formula:(C6H12O6)n
Physical Properties:White to slightly yellow powder, odorless or with a slight odor, tasteless. It is a refined polysaccharide from plant endosperm, mainly composed of mannose and galactose, with a molecular weight of approximately 300,000 Da. It disperses in hot or cold water to form a sol and fully hydrates when heated to 85°C for more than 10 minutes. It shows good gel synergy with hydrophilic colloids such as agar, carrageenan and xanthan gum, improving gel structure.
Uses:Used as a thickener, stabilizer, emulsifier and gelling agent in the food industry. It is applied in jams, jellies, ice cream, dairy products and frozen desserts to improve water retention and mouthfeel, and to prevent ice crystal formation. Blended with carrageenan it forms elastic gels; with agar it increases gel rupture strength; combined with carrageenan and CMC it serves as an excellent ice cream stabilizer. It is also used in meat products, flour products and puffed foods to improve texture and processing performance.
Technical Specifications:
Purity ≥99.4%
Molecular weight approx. 300,000 Da
Packaging: 1 × 25 kg
Solubility: disperses in cold/hot water to form a sol; fully hydrates after heating at 85°C for more than 10 minutes
Maximum usage level of 5.0 g/kg in ice cream, popsicles, jelly, jam and related products
共 1 家生产厂家、批发商，
1 条供应报价
供应报价
常见问题
- 角豆胶的 CAS 号是多少？
- 角豆胶的 CAS 号是 9000-40-2。
- 角豆胶的分子式和分子量是什么？
- 角豆胶的分子式为 (C6H12O6)n。
- 角豆胶的英文名称是什么？
- 角豆胶的英文名称为 Locust bean gum。
- 角豆胶还有哪些别名？
- 角豆胶又称 洋槐豆胶、槐豆胶、长角豆胶、刺槐豆胶。
- 角豆胶有哪些供应商和生产厂家？
- 掌上化工当前收录 1 条角豆胶供应报价，来自 1 家供应商，可按地区、纯度、级别筛选对比。
- 角豆胶的供应商主要分布在哪些地区？
- 角豆胶的供应商主要分布在 上海市（1 条） 等地。
- 角豆胶有哪些级别可选？
- 平台上角豆胶的供应级别包括 工业级。
- 角豆胶的报价单位是什么？
- 角豆胶的报价单位主要有 千克。
- 哪里可以查到角豆胶的价格？
- 掌上化工角豆胶产品页汇总了各供应商的最新报价与规格，地址：/chemicals/9000-40-2/。部分供应商价格为电议，可通过页面上的询价功能直接获取。
以上信息由平台根据收录的产品数据自动生成，数据更新时间 。 价格与库存由供应商自行发布，实际交易请以询价结果为准。
没找到合适的供应商？
发布采购需求，让供应商主动联系你。我们会在 1 个工作日内跟进。
发布角豆胶采购需求
