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Factory Supply Hot Selling Powder Thickener Locust Bean Gum In Bulk
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Meo Auto Parts Co.LTD
China - Hangzhou
Manufacturing and trade
Trade Capacity
Export Percentage
50-70%
Nearest Port
ningbo
Accepted Delivery Terms
FOB,CFR
Employees
101-200 people
Accepted Payment Currency
USD,EUR
Average Lead Time
15 Day(s)
Certifications
Product Specifications
--Product Description
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.
Certificate of Analysis
Item | Specification | Test Result | |
Appearance | White powder | White powder | |
0.5% aqueous solution viscosity | 40000cP-60000mPa.s | 58000mPa.s | |
PH | 2.5-3.5 | 3.0 | |
Loss on drying | 2.0%MAX | 1.0% | |
Residue on ignition | 2.0%MAX | 1.0% | |
Heavy Metal | 20PPM MAX | 10PPM | |
Carboxy | 56.0-68.0% | 60.0% | |
Clarity | 99%MIN | 99.13% | |
Conclusion | The goods conform to USP standard | ||
Function
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 and insulin level in effect.
Application
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%).
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