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23 relations: Borax, Ceratonia siliqua, Cereal germ, Colloid, E number, Endosperm, Extraction (chemistry), Food technology, Galactomannan, Galactose, Glycosidic bond, Gum (botany), Mannose, Mediterranean Basin, Mill (grinding), Molecular mass, Polysaccharide, Powder, Seed, Sieve, Sol (colloid), Thickening agent, White.
Borax
Borax, also known as sodium borate, sodium tetraborate, or disodium tetraborate, is an important boron compound, a mineral, and a salt of boric acid.
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Ceratonia siliqua
Ceratonia siliqua, known as the carob tree or carob bush, St John's-bread, locust bean (not African locust bean), or simply locust-tree, is a flowering evergreen tree or shrub in the pea family, Fabaceae.
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Cereal germ
The germ of a cereal is the reproductive part that germinates to grow into a plant; it is the embryo of the seed.
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Colloid
In chemistry, a colloid is a mixture in which one substance of microscopically dispersed insoluble particles is suspended throughout another substance.
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E number
E numbers are codes for substances that are permitted to be used as food additives for use within the European Union and EFTA.
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Endosperm
The endosperm is the tissue produced inside the seeds of most of the flowering plants following fertilization.
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Extraction (chemistry)
Extraction in chemistry is a separation process consisting in the separation of a substance from a matrix.
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Food technology
Food technology is a branch of food science that deals with the production processes that make foods.
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Galactomannan
Galactomannans are polysaccharides consisting of a mannose backbone with galactose side groups (more specifically, a (1-4)-linked beta-D-mannopyranose backbone with branchpoints from their 6-positions linked to alpha-D-galactose, i.e. 1-6-linked alpha-D-galactopyranose).
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Galactose
Galactose (galacto- + -ose, "milk sugar"), sometimes abbreviated Gal, is a monosaccharide sugar that is about as sweet as glucose, and about 30% as sweet as sucrose.
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Glycosidic bond
In chemistry, a glycosidic bond or glycosidic linkage is a type of covalent bond that joins a carbohydrate (sugar) molecule to another group, which may or may not be another carbohydrate.
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Gum (botany)
Gum is a sap or other resinous material associated with certain species of the plant kingdom.
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Mannose
Mannose, packaged as the nutritional supplement "d-mannose", is a sugar monomer of the aldohexose series of carbohydrates.
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Mediterranean Basin
In biogeography, the Mediterranean Basin (also known as the Mediterranean region or sometimes Mediterranea) is the region of lands around the Mediterranean Sea that have a Mediterranean climate, with mild, rainy winters and hot, dry summers, which supports characteristic Mediterranean forests, woodlands, and scrub vegetation.
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Mill (grinding)
A mill is a device that breaks solid materials into smaller pieces by grinding, crushing, or cutting.
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Molecular mass
Relative Molecular mass or molecular weight is the mass of a molecule.
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Polysaccharide
Polysaccharides are polymeric carbohydrate molecules composed of long chains of monosaccharide units bound together by glycosidic linkages, and on hydrolysis give the constituent monosaccharides or oligosaccharides.
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Powder
A powder is a dry, bulk solid composed of a large number of very fine particles that may flow freely when shaken or tilted.
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Seed
A seed is an embryonic plant enclosed in a protective outer covering.
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Sieve
A sieve, or sifter, is a device for separating wanted elements from unwanted material or for characterizing the particle size distribution of a sample, typically using a woven screen such as a mesh or net or metal.
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Sol (colloid)
A sol is a colloidal solution suspension of very small solid particles in a continuous liquid medium.
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Thickening agent
A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties.
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White
White is the lightest color and is achromatic (having no hue), because it fully reflects and scatters all the visible wavelengths of light.
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Carob bean gum, Carob gum, Carobin, Carubin, E 410, E.410, E410, Locust gum.
References
[1] https://en.wikipedia.org/wiki/Locust_bean_gum
