Thorn plastic Yundou: the ① thorn kidney bean gum, and that he might pull plastic (tara gum), also called thorn the kidney beans adhesive (Peruvian carob), comes from Peru shrub, tara (Caesalpinia spinosa) by the legume seeds endosperm (normally contain only 25 to 28% of the endosperm), processed by grinding and processing similar to the other bean gum. With locust bean gum, tara gum also has good synergy with agar, carrageenan, xanthan gum, etc., but the gel formed not as good as locust bean gum. The thorn kidney beans gum acacia trees grow slowly, with similar properties to be more widely abroad in recent years the development and application of locust bean gum insufficient, may pull plastic as a substitute. Features: water retention, emulsifying fat, control ice crystal formation, freeze-thaw stability, improve the taste, good acid resistance, a synergistic effect with xanthan gum, CMC, carrageenan, locust bean gum, can replace lower cost range of applications: various types of cold drinks food recommended varieties ② thorn kidney beans glue is white to yellowish-white powder, odorless odor, soluble in water, insoluble in ethanol. Barbed Yundou gum having strong hygroscopicity, water impregnating swollen, can produce high viscosity. Under 25 ° C, the viscosity of a 1% solution concentration can be up to 45010-6500Pa s and its viscosity increases exponentially with increasing concentration. Barbed Yundou gum containing 80 to 84% of polysaccharide, 3-4% protein and 1% ash. At pH> 4.5, the nature thorn Yundou glue fairly stable. Food ingredients component applied, thorn Yundou glue effect is often different, in addition to thorn Yundou glue own characteristics, food ingredient containing the spiral structure of the material with barbed kidney beans gum to produce a certain synergy role (thickening or gelling), in water to form a gel structure, to create the network structure of a multiphase composition of the food; this is very similar with locust bean gum. Complex when thorn Yundou gum, carrageenan and CMC gel stabilizers do jellies, jams and cold drinks and other products, can get better gel effect, and can effectively play its thickening, water retention, gelation, making the product taste good organizational structure is dense, water retention. In a foreign country which is substantially replace the role played by the locust bean gum in some food. So, in the food industry applications, thorn Yundou gum often colloidal mixed with other food, is mainly used for thickening, water retention, security water, security and gelling.