Locust bean gum is a natural hydrocolloid belonging to the group of galactomannans, being extracted from the seeds of the carob tree (Ceratonia siliqua). It consists of a long chain of galactomannans
with a high molecular weight, which provides high viscosity to the food product. It is used not only as a thickening agent in numerous applications but also providing synergies with other hydrocolloids as it is the case of carrageenan. The combination of these two hydrocolloids increases their gel forming capabilities.
- Thickening effect
- Good synergy with other hydrocolloids to increase the gelling properties
- High viscosity, transparency and brightness, which are the essential qualities for applications such as water desserts.
|Product name||Viscosity (sol. 1%, 25°C, |
20 rpm, spindle 3)
|Particle size||Moisture||pH||Packaging||Shelf life|
|Locust Bean Gum (E-410)||2500+-200 cps||98 % gum below 250 microns||max. 14%||5.0 – 8.0||Polylined paper bags||24 months|
|Locust Bean Gum (E-410)||2800+-200 cps||min. 95% through mesh 150 microns||max. 14%||5.0 – 7.0||Polylined paper bags||24 months|
|Locust Bean Gum (E-410)||3000+-200 cps||min. 95% through mesh 150 microns||max. 14%||5.0 – 7.0||Polylined paper bags||24 months|