Flaxseed gum 

 Flaxseed gum, also known as Frank glue. Common food thickener, commonly used in the production of ice cream, make ice cream, ice cream organization delicate, smooth texture; improve the viscosity and ice cream mixture expansion. Freeze-thaw resistance and improve the stability of food preservation; delay the crystallization of ice cream during storage speed. To prevent or inhibit the formation of ice crystals. Improve the product physical and organizational structure. Flaxseed gum has high viscosity, 1%% linseed glue at room temperature when the viscosity of 500-1000mPas, at the same temperature, the greater the concentration, the higher viscosity. With the extension of storage time, flaxseed will gradually increase the viscosity of glue, the higher the temperature, the viscosity, the same concentration of glue viscosity at 0 degrees Celsius is 90 degrees Celsius, 48 times. When the addition level of 0.1% flaxseed gum above, the solidified ice cream product aging more than 85% expansion rate, the taste of lubrication, palatability, and no smell, frozen structure of soft matter medium. The flaxseed gum as stabilizer, flaxseed glue, liquid viscosity and produce ingredients for ice cream expansion, the melting of taste and other characteristics and comparative analysis of single factor, the results show that the flaxseed gum can improve the ice cream products quality. Adding appropriate amount of flaxseed gum (0.1% --- 0.5%) to give ice cream products, slippery and waxy taste, and can increase the melting of the product.