AEP Colloids Locust Bean Gum Supplier

AEP Colloids Locust Bean Gum Supplier also referred to as Carob Bean Gum, comes from the carob tree (Ceratonia silisqua) of the family Leguminous. The gum itself is derived from the ground endosperm of the seeds contained in the pod-shaped fruit of the tree. Similar in composition to Guar Gum this galactomannan polysaccharide can be used in applications where clarity is not desired. The main difference between Guar Gum and Locust Bean Gum is the need for Locust Bean Gum to be dispersed in hot water and allowed to cool to achieve its full viscosity. Utilized on its own, this neutral polymer creates a stable viscosity over a wide range of pH levels with resistance to shear thinning.

Ingredient Name: Carob Bean Gum

Functions: Binder, Stabilizer, Texturizing Agent, Thickener

Physical Form: Powder, Solid

Features: Broad pH Stability

Safety Data Sheet
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Identification & Functionality

Ingredient Name
Ingredients
Locust Bean Gum
Food Additive Number
E 410, INS 410
Technologies

Features & Benefits

Food Ingredients Features

Applications & Uses

Application
  • Ice Cream Stabilizer
  • Frozen Desserts
  • Sauces
  • Cream Cheese
  • Pet Foods
  • Dessert Gels
  • Mining
  • Meat Products
  • Paper Making
  • Textile Thickeners
  • Cheeses
  • Pie Filling
  • Baked Goods
  • Soup Bases
  • Frozen Batters
  • Condiments
  • Salad Dressings
  • Milk Shakes

Properties

Physical Form
Appearance
Off white to cream powder
Typical Properties
ValueUnitsTest Method / Conditions
Viscosity2400 – 3400cps
pH5.0 – 7.5
pH Stability Range4.5 – 10.0
Solubilitymin. 85°C