Recent trends in food and dietary applications of flaxseed mucilage: a mini review
František Lorenc,
Markéta Jarošová,
Jan Bedrníček
et al.
Abstract:SummaryFlaxseed mucilage (FM) is a hydrocolloid heteropolysaccharide comprised of a variable ratio of neutral and acidic monosaccharides. It possesses emulsifying, thickening, gelling and water−/oil‐binding properties. Due to these properties, it is highly applicable in foods as a functional agent to improve their physical and sensory parameters, thus representing an alternative to common plant gums. The most recent research is focused on the potential of FM for food treatments as a functional component. FM is… Show more
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