Locust Bean Gum

 Locust Bean Gum

 

Locust bean gum is a kind of plant seed gum processed from the seed of locust tree found in the Mediterranean area. It is white or light yellow powder, odorless or with somewhat odor. In food additives, it acts as thickening, emulsifying and stabilizing agents.

 

Properties: It is white or light yellow powder, odorless or with somewhat odor, able to disperse in cold or hot water to form sol.

Application: It can be used in jam, jelly and cream cheese to improve foam performance.

Locust bean gum can be classified into two types: semitransparent type and refined type with high transparency. It can be used in the thickening, suspending, gelatinizing, stabilizing agents as well as preservatives. Furthermore, the reaction with xanthan gum, agar, K-type carrageenan and guar gum helps to increase the viscosity or form gel.

Viscosity: 3,700cps

English Name: Locust bean gum

CAS: 9000-40-2

 

Functions of Locust Bean Gum

 

The most important feature of locust bean gum is that it has a favorable gel synergistic effect with agar, carrageenan, xanthan gum and other hydrocolloids to make the compound usage level very low and to improve the tissue structure of gel. The solution of refined locust bean gum has favorable transparency while the ordinary locust bean gum can partly dissolve in cold water but fully hydrate if heated to 85 centigrades for more than 10 minutes and it can reach the maximum viscosity after cooling.

 

Main Uses of Locust Bean Gum

 

In the food industry, the compound of locust bean gum and other edible gums can act as the thickener, water carrying agent, adhesive and gelling agent. For example, the compound with carrageenan helps to form elastic jelly while the use of carrageenan alone can only get brittle jelly. The compound with agar can significantly improve the rupture strength of gel. The compound with sodium alginate and potassium chloride can be widely used as the compound gelling agent in canned food. The compound with carrageenan and CMC is a favorable stabilizing agent in ice cream. Locust bean gum can also act as the water carrying agent in dairy products, frozen dairy food and sweet food to improve the taste and prevent the formation of ice crystals.

  1. The compound of locust bean gum with carrageenan helps to form elastic jelly while the use of carrageenan alone can only get brittle jelly.
  2. The compound of locust bean gum with sodium alginate and potassium chloride can be widely used as the compound gelling agent in canned pet food.
  3. The compound of locust bean gum with carrageenan and CarboxymethylCellulose is a favorable stabilizing agent in ice cream and the usage level is 0.1-0.2%.
  4. Locust bean gum can also act as the water carrying agent in dairy products, frozen dairy food and sweet food to improve the taste and prevent the formation of ice crystals.
  5. Locust bean gum can be used in the production of cheese to accelerate the flocculation of cheese, increase production and to enhance the coating effects (the usage level is 0.2-0.6%).
  6. In the processing of meat products and western style sausage, locust bean gum helps to improve water-binding capacity, tissue structure of meat and freezing/melting stability.
  7. In puffed food, it provides with lubrication during the extrusion process and also helps to increase production as well as the shelf life.
  8. In flour products, it helps to control water absorbency of dough, improves the properties and quality of dough and to prolong the aging time.

 

Summary of Locust Bean Gum

Locust bean gum mainly contains mannose and galactose. The molecular weight is about 300,000 daltons and it is a favorable thickening stabilizer. The most important feature of locust bean gum is that it has a favorable gel synergistic effect with Danish agar, carrageenan, xanthan gum and other hydrocolloids to make the compound usage level very low and to improve the tissue structure of gel.

The solution of refined locust bean gum has favorable transparency while the ordinary locust bean gum can partly dissolve in cold water but fully hydrate if heated to 85 centigrades for more than 10 minutes and it can reach the maximum viscosity after cooling.

The fully hydrated locust bean gum solution of 1% concentration can reach the viscosity as high as 3000 cps. Besides, it possesses the pseudoplastic fluid properties of non-Newtonian fluids and whipping effects.

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On May 30th, 2013, posted in: Products and Techniques by Tags:

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