Locust Bean Gum

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Main points of the LBG

• Thickening agent – Locust bean gum is commonly used as a thickening agent in foods and cosmetics. It helps increase the viscosity or thickness of products without significantly affecting their taste or texture.
• Emulsifier – As an emulsifier, locust bean gum helps blend mixtures that would not normally combine, such as oil and water. This allows it to be used to stabilize emulsions.
• Gelling agent – It can act as a gelling agent, helping to solidify liquids into semisolid gels or jellies. This gives body to products like yogurt.
• Stabilizer – Locust bean gum functions as a stabilizer, preventing ingredients from separating or crystals from forming in products over time. This enhances shelf life.
• Gluten-free – As it is derived from the locust bean plant rather than wheat, locust bean gum is safe for gluten-free diets. It can be used as a substitute for wheat-based thickeners and gelling agents.

Packing

• 25 kg bag.
• 1 mt big bag.

Properties

Locust bean gum is a food additive obtained from the seeds of the carob tree. The scientific name for locust bean gum is carob gum, and its E number is E410. It grows widely in the Mediterranean region. The locust bean pods are dried, de-seeded, milled and refined into a fine powder. This powder acts as a thickening, emulsifying and gelling agent in foods and cosmetics.

Locust bean gum works by absorbing large quantities of water and swelling as it comes in contact with liquid. Its long chain polysaccharide molecules entangle and bind water molecules. This causes an increase in viscosity. Even a small amount of 0.5-1.0% is enough to thicken products nicely. As an emulsifier, it helps combine oil and water phases into a stable emulsion. It also sets to form soft, elastic gels without significantly altering the taste or appearance of foods.

Some key advantages of using locust bean gum include its ability to function as a fat mimetic, texture modifier, stabilizer, and gluten-free substitute. It prevents separation in foods and improves their stability during storage and transportation. Locust bean gum is also hypoallergenic and easily digestible. It does not contain harmful chemicals and adds negligible calories to products.

The food industry employs locust bean gum in sauces, dairy products, meat products, gluten-free baked goods, snacks, and beverages. In cosmetics, it is used as a thickening agent in hair and skin creams, gels, and lotions. Locust bean gum has widespread applications due to its beneficial functional properties and clearance as a generally regarded as safe ingredient.

For those interested in related products, carob syrup offers a liquid sweetener option, while carob powder provides versatility in cooking. Kibbled carob and carob seeds are used for their unique nutritional benefits, and carob germ adds additional value to various recipes.