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Wampee (produce) — Ingredient · Foodgeist
Ingredient
Wampee
Clausena lansium, also known as wampee or wampi is a species of strongly scented evergreen trees in the family Rutaceae, native to southeast Asia.The wampee is cultivated for its fruit, which looks like a grape.A hybrid, seedless wampee that is larger and juicier than the normal
produce
About
Clausena lansium, also known as wampee or wampi is a species of strongly scented evergreen trees in the family Rutaceae, native to southeast Asia.The wampee is cultivated for its fruit, which looks like a grape.A hybrid, seedless wampee that is larger and juicier than the normal variety; however, it is still more sour thansweet.
Aroma profile
Derived from this ingredient’s flavor compounds
bland×2
Composition
60 compounds predicted — inferred from related foods, not directly measured
predicted composition — no direct measurement on record for this food
“Compared with SPI, the oil holding capacity, emulsion activity index and emulsion stability index of WSP were significantly higher, but its water holding capacity, foaming capacity and foaming stability were significantly lower.”
wampee seed protein (WSP)→has lower→foaming stability
“Compared with SPI, the oil holding capacity, emulsion activity index and emulsion stability index of WSP were significantly higher, but its water holding capacity, foaming capacity and foaming stability were significantly lower.”
wampee seed protein (WSP)→has higher→emulsion activity index
“Compared with SPI, the oil holding capacity, emulsion activity index and emulsion stability index of WSP were significantly higher, but its water holding capacity, foaming capacity and foaming stability were significantly lower.”
wampee seed protein (WSP)→has higher→oil holding capacity
“Compared with SPI, the oil holding capacity, emulsion activity index and emulsion stability index of WSP were significantly higher, but its water holding capacity, foaming capacity and foaming stability were significantly lower.”
wampee seed protein (WSP)→has higher→emulsion stability index
“Compared with SPI, the oil holding capacity, emulsion activity index and emulsion stability index of WSP were significantly higher, but its water holding capacity, foaming capacity and foaming stability were significantly lower.”
wampee seed protein (WSP)→has lower→water holding capacity
