High Quality Food Additives E410 Lbg Carob Gum Locust Bean Gum

• Customization: Available
• CAS No.: /
• Formula: /
• Model NO.: YT
• EINECS: /
• Certification: ISO, FDA, HACCP
• Packaging Material: Metal
• Storage Method: Normal
• Shelf Life: 24 Months
• Application: Food Thickeners
• Other Names: Carob Bean Gum
• Mf: C10h11cin2o2
• Place of Origin: Shaanxi, China
• Type: Thickeners
• Grade: Food Grade
• Product Name: Locust Bean Gum
• Other Name: Sophora Bean Gum
• Appearance: Light Yellow Powder
• Assay: 99%
• Test Method: HPLC
• MOQ: 1kg
• Transport Package: /
• Specification: 99%
• Trademark: YTBIO
• Origin: China
• Production Capacity: 2000kg/Month

Product Description

What is Locust bean gum?

Locust bean gum, also known as locust bean gum, is a plant seed gum processed from the seeds of the locust tree in the Mediterranean. It is white or slightly yellow powder, odorless or slightly odorous. In the food industry, it is mainly used as a thickener, emulsifier and stabilizer.
Locust bean gum, alias: locust bean gum, carob bean gum, locust bean gum, red locust bean gum, locust seed endosperm extract, a macromolecular polysaccharide polymerized by galactose and mannose units combined by glycosidic bonds The molar ratio of the two is 1:3.324. Relative molecular mass: 310000~2000000.

Product Description

Locust bean gum occurs as a white to yellow-white powder. It consists chiefly of high-molecular-weight hydro
colloidal polysaccharides, composed of galactose and mannose units combined through glycosidic linkages,
which may be described chemically as galactomannan. It is dispersible in either hot or cold water, forming a
sol having a pH between 5.4 and 7.0, which may be converted to a gel by the addition of small amounts of
sodium borate.LBG is used as a thickening agent and gelling agent in food technology.

Product Name:	Locust Bean Gum
Appearance	Light Yellow Powder
Package	1kg/aluminum foil bag; 25kg/drum
Sample	Availiable
Storage	Dry Place
Shelf Life	2 Years

1. In the food industry, locust bean gum often complex with other edible plastic used as a thickener, water-
holding agent, adhesives and gelling agents.
2. Use it with carrageenan complex can form elastic jelly, and carrageenan alone can only get brittle jelly.
3. Use it with agar can significantly improve the gel rupture strength. And seaweed gum and potassium
chloride complex widely used as a composite gelling agent for canned food. With carrageenan, CMC
complex is a good ice cream stabilizer. The dosage is 0.1-0.2%.
4. used in cheese production can accelerate the flocculation of cheese, increase the yield and improve the
coating effect (dosage of 0.2-0.6%).
1. Locust bean gum main applications in the food industry of Sophora bean gum to a large number of water-
binding capacity, was used for dairy products and frozen desserts. Often compounded with other thickeners
used as thickeners, water retention agents, binders, emulsifiers, gelling agents. With starch for corn sauce
and seasoning to improve its texture. For cheese for flavor enhancers,extruded food agent.

2. Locust bean gum can be seen as a dietary fiber, control weight and treat diabetes and hyperlipidemia
can be used as a diet food. General the observed physiological functions of dietary fiber is a highly viscous
fiber can be used as nutrients by adsorption with body, so easing digestion of nutrients in the intestine
damage and creep, eventually leading to low level of nutrients to be absorbed. Locust bean gum among the
diabetes can reduce postprandial blood glucose.

3. Locust bean gum on the secretion of gastrointestinal hormones also has some influence.

4.Locust bean gum most important characteristic is that it has a good gel synergistic effect with agar-agar,
Danish agar-agar, carrageenan,xanthan gum and other hydrophilic colloids, which can make the dosage
level after compound very low and improve the gel structure. Refined grade acacia bean gum solution has
good transparency.Ordinary locust bean gum can only be partially dissolved in cold water. If it is heated to
85 ° c for more than 10 minutes, it can fully hydrate and reach the maximum viscosity after cooling.

5. Locust bean gum can be combined with carrageenan to form elastic jelly, while using carrageenan alone
can only obtain brittle jelly.The fracture strength of the gel can be improved by using it and AGAR.

6. Locust bean gum combined with seaweed gum and potassium chloride, it is widely used as a compound
gelling agent for canned food.Compound with carrageenan and CMC is a good ice cream stabilizer.It can
also be used as water retention agent in dairy products and frozen dairy products to improve taste and
prevent ice crystal formation.The dosage is 0.1-0.2%.