Locust Bean Gum is a fine, white to cream colored powder with a neutral odor and taste that is soluble in hot water. It is most commonly used as a thick...
Locust Bean Gum-BLGFounded in 1996, BLG Group is a biotechnology group specializing in the research and development, production and sales of hydrophilic colloids.
locust bean gum noun grammar a vegetable gum extracted from the seeds of the carob (locust beans) and used as a food additive; chemically, it is a galactomannan [..] + Add translation English-Chinese dictionary 刺槐豆膠 Thickening agent in food wikidata 角豆胶 agrovoc Show ...
“Locust bean gum powder.” Merriam-Webster.com Dictionary, Merriam-Webster, https://www.merriam-webster.com/dictionary/locust%20bean%20gum%20powder. Accessed 13 Jan. 2025. Copy Citation Share Post the Definition of locust bean gum powder to Facebook Facebook Share the Definition of locust...
Locust Bean Gum is a heat-shock resistant, water-binding, thickening and stabilizing agent. It is used in speeding the coagulation of cheese curds, and...
LOCUST BEAN GUM 1.2 Synonyms algaroba; arobon; Carobbeanextract; carobflour; Carobgum; carobseedgum; ceratoniagum; EINECS 232-541-5; fructoline; indalcaabv; johannisbrotmehl; MFCD00131257; 1.3 CAS No. 9000-40-2 1.4 CID 5708313 1.5 EINECS 232-541-5 1.6 Molecular Formula C10H11ClN2O2 ...
locust bean gum 英[ˈləʊkəst bi:n ɡʌm] 美[ˈlokəst bin ɡʌm] 释义 刺槐豆胶 实用场景例句 全部 Guar gum andlocust bean gumcould promote the stability of pectin on fruit juice milk. 瓜尔豆胶和刺槐豆胶对果胶有增效作用....
Locust Bean Gum 槐豆胶 品牌:FUJIFILM Wako CAS No.:9000-40-2 储存条件:室温 纯度:– 产品编号 (生产商编号) 等级 规格 运输包装 零售价(RMB) 库存情况 参考值 120-04732 – 25g – 430.00 – – * 干冰运输、大包装及大批量的产品需酌情添加运输费用 * 零售价、促销产品折扣、运输费用、库存...
英文名称:Locust bean gum 纯度:98 % 别名:角豆胶/洋槐豆胶/槐豆胶/长角豆胶/刺槐豆胶/槐豆树脂/Locust bean gum 产地:美国SIGMA 品牌:SIGMA和国药 包装规格:100mg 货号:角豆胶/洋槐豆胶/槐豆胶/长角豆胶/刺槐豆胶/槐豆树脂/Locust bean gum 我们提供的分析标准品,是用于色谱法(HPLC、GPC、GC)、 电泳法、...
Locust bean gum provides functionality in a range of food products - stabilising ice-cream and frozen desserts, giving cream cheese the required viscosity and syneresis control and working with other hydrocolloids to add gel strength and texture to fruit preparations. ...