Natural Locust Bean Gum Sophora Bean Gum Carob Gum

Product Name:	Locust Bean Gum	CAS No.:	9000-40-2
Source:	Locust	Test Method:	HPLC
Appearance:	Light Yellow Powder	Certification:	ISO/ HALAL/ KOSHER
Purity:	3000mps	Delivery time:	5-10 Days

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.

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 and insulin level in effect.

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%.

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%).