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.
Main Advantages
- 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 |