| product name |
locust bean gum |
product grade |
food grade |
content of effective elements |
99 |
| Scope of application |
additive |
exterior |
Powder or crystals |
method of application |
Direct addition |
| storage method |
A cool and dry place |
storage condition |
Shady, dry and well-ventilated |
announcements |
keep out of the sun |
Locust Bean Gum, extracted from the seeds of the locust tree, is a natural polymer polysaccharide with a CAS number of 9000-40-2. It is centered around a unique galactomannan structure and possesses outstanding thickening, stabilizing, and gel-coagulation synergy properties.
In the food industry, Locust Bean Gum is a multifunctional quality enhancer: in frozen desserts such as ice cream and jelly, it can effectively enhance texture and delay melting; in baking and pastry products, it can enhance dough elasticity, optimize the softness and cooking resistance of the finished products; in salad dressings, jams, and other seasonings, it can give the system a stable viscous texture and improve the overall quality of the product.
As a food additive derived from natural plants, Locust Bean Gum combines safety and functionality, making it an ideal choice for optimizing product texture and enhancing the eating experience in the food industry.
1. Frozen desserts (ice cream, jelly): As a stabilizer, it enhances smoothness, delays melting, improves resistance to melting and shape retention.
2. Baking and pastry products: It strengthens the elasticity and water retention of dough, enhances the softness of bread and cakes, and increases the cooking resistance and tenderness of noodles.
3. Seasonings (salad dressing, jam): It provides stable viscous texture, prevents oil and water separation, and improves the stability of the system.
4. Meat products: It improves water retention and elasticity, enhances slicing quality, and optimizes texture.
5. Other industries: It is used as an emulsifier and adhesive in cosmetics and pharmaceuticals, and improves molding properties in pet food.
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