Locust Bean Gum 25kg/bag Content: 99%   Viscosity 3700  Locust Bean Gum LBG Carob Gum A175 Food Grade Thickener Water Retention Agent Plant Gum Ice Cream StabilizerLocust Bean Gum Food Grade High Viscosity Carob Gum Thickener Locust Bean Gum Carob Gum

Spot Supply Food Grade Locust Bean Gum Carob Gum Food Grade Thickener Locust Bean Gum Thickener for Beverages Ice Cream Sausages Minimum Order 1kg

Food Grade Locust Bean Gum High Viscosity Locust Bean Gum Thickener Stabilizer

Italian Schiva Locust Bean Gum Food GradeLocust Bean Gum Food Grade Thickener Italian Locust Bean Gum Emulsifying Stabilizer Carob Gum

Application: Used in jams, jellies, and cream cheese.

Limit: Ice cream, popsicles, jelly, jam, ice cream 5.0g/kg Content: 99%

Locust bean gum, used as a thickener, suspending agent, preservative, gelling agent, stabilizer. It can increase viscosity or form gels when combined with xanthan gum, agar, K-carrageenan, or guar gum.

English Name: LBG (locust bean gum)

Chinese Aliases: Carob gum;洋槐豆膠, 槐豆膠, 長(zhǎng)角豆膠。

Locust bean gum, also known as carob gum, is a plant seed gum processed from the seeds of the carob tree native to the Mediterranean region. It is a white to pale yellow powder, odorless or with a slight odor. In the food industry, it is primarily used as a thickener, emulsifier, and stabilizer.Function: Thickener; Stabilizer; Emulsifier; Gelling Agent    CAS:9000-40-2     

【Product Application】

Locust bean gum: Thickener stabilizer; emulsifier; gelling agent; can be used as a binder for tablets, used in jams, jellies, and cream cheese to improve performance.

【Product Usage】Locust bean gum: Ice cream, popsicles, jelly, jam, ice cream ≤5.0g/kg    

【Product Properties】Locust bean gum:White to pale yellow powder, odorless or with a slight odor, colorless, tasteless plantrefined polysaccharide, mainly containing mannose and galactose, with a molecular weight of approximately300,000 DAO ER tons, making it an excellent thickening stabilizer. Its key feature is its good synergistic gel effect with hydrophilic colloids such as agar, Danish agar, carrageenan, and xanthan gum, allowing for low usage levels in combinations and improving gel structure. It can disperse in hot or cold water to form a sol.

1. Locust bean gum combined with carrageenan can form elastic jelly, while carrageenan alone produces brittle jelly.

2. Locust bean gum and alginate with potassium chloride are widely used as composite gelling agents in pet canned food.

3. The combination of locust bean gum/carrageenan/CMC is an excellent ice cream stabilizer, used at 0.1-0.2％.

4. Locust bean gum is also used in dairy products and frozen dairy desserts as a water retention agent to improve texture and prevent ice crystal formation.

5. Used in cheese production to accelerate curdling, increase yield, and improve coating (usage 0.2-0.6％);

6. Used in meat products, Western-style sausages, etc., to improve water retention, enhance meat structure, and freeze/thaw stability;

7. Used in puffed foods to provide lubrication during extrusion processing, increase yield, and extend shelf life;

8. Used in flour products to control dough water absorption, improve dough characteristics and quality, and extend aging time.

Locust Bean Gum LBG Carob Gum A175Food Grade Thickener Water Retention Agent Plant Gum Ice Cream Stabilizer

Imported from Italy/Turkey Carob Gum Locust Bean Gum Food Grade Thickener 25KG/bag

Imported Italian Locust Bean Gum A175 Food Grade LBG Long Pod Carob Gum Emulsifying Thickener for Jelly

【Product Overview】

Locust bean gum, also known as carob gum, is a plant seed gum processed from the seeds of the carob tree native to the Mediterranean region. It is a white to pale yellow powder, odorless or with a slight odor. In the food industry, it is primarily used as a thickener, emulsifier, and stabilizer. The structure of locust bean gum is a polysaccharide composed of galactose and mannose residues.

【Product Application】In the food industry, carob gum is often combined with other food gums as a thickener, water retention agent, adhesive, and gelling agent. When combined with carrageenan, it forms elastic jelly, whereas carrageenan alone produces brittle jelly. Combined with agar, it significantly increases gel rupture strength. Combined with alginate and potassium chloride, it is widely used as a composite gelling agent in canned foods. Combined with carrageenan and CMC, it serves as an excellent ice cream stabilizer. It is also used in dairy products and frozen dairy desserts as a water retention agent to improve texture and prevent ice crystal formation. Refined carob gum solution has good transparency. Ordinary carob gum only partially dissolves in cold water; it requires heating to 85°C for over 10 minutes to fully hydrate, achieving high viscosity after cooling.

Model: Food Grade Packaging: 25kg paper bag

Properties: White powder Application: Thickener; Stabilizer; Emulsifier; Gelling Agent

【Product Name】Locust Bean Gum  【Product Viscosity】 3,700cps

【Also Known As】Carob gum,洋槐豆膠,槐豆膠,長(zhǎng)角豆膠

【Product Packaging】Locust bean gum net content 25kg. Store in a dry, clean, cool place. Shelf life two years.