Alias: Artemisia seed gum
Properties: The viscosity (1% aqueous solution reaches 9000 pa·s) is 1800 times that of gelatin. Insoluble in water, but can be evenly dispersed in water, and swell into egg white-like colloid after absorbing water for dozens of times.
Thickener and dough improver (adding 0.2% can increase the tensile strength of dough by 1 ~ 2 times); Water retaining agent; Thickening agent; Stabilizer; Film former, gelling agent.
Usage: Artemisia gum has strong water absorption and swelling ability, forms a viscous creamy gel in water, has good water retention and film-forming property, and can significantly improve its ductility and gluten in dough and batter such as grains and miscellaneous grains.
Dosage: used for jiaozi powder, dried noodles, miscellaneous grains noodles and instant noodles, with the maximum dosage of 0.3g/kg；; ; Ham sausage, 0.5g/kg.
Toxicity: LD50 & gt；; 10g/kg (mice, orally). Micronucleus test, sperm aberration test and Ames test were all negative.