PALGUM® High grade/LS

Identification & Functionality

Ingredient Name

Carob Bean Gum

Food Ingredients Functions

Gelling Agent,

Stabilizer,

Texturizing Agent,

Thickener,

Viscosity Modifier

Ingredients

Locust Bean Gum

Food Additive Number

E 410, INS 410

Technologies

Food Ingredients

Product Families

Food Ingredients — Texture & Consistency

Gums & Hydrocolloids,

Stabilizers,

Starches & Thickeners,

Texturizers

Features & Benefits

Product Highlights

LOCUST BEAN GUM (LBG)

Locust bean gum belongs to a group of hydrocolloids known as galactomannans. It comes from milling the endosperm of the carob seed.

This seed is made of three parts: the shell, a central protein part (the germ) and the endosperm, which the locust bean gum comes from.

The chemical structure of the locust bean gum provides a high thickener capacity, developing very viscous solution in an aqueous system. In combination with other hydrocolloids such as xanthan or carrageenan, presents synergism and develops the ability to form gels.

CAROB, S.A. has developed its own brand PALGUM^®, the highest quality locust bean gum.

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Confectionery,

Dairy,

Desserts & Fruit Preparations,

Infant & Baby Food,

Meat, Poultry & Seafood,

Savory & Culinary

Food & Nutrition Applications

Baby Meals,

Candies,

Cheese,

Chocolate Bars,

Chocolates,

Confectionery Products,

Custard,

Dressings,

Gummies,

Hard Boiled Candy,

Ice Cream,

Jams,

Jellies,

Processed Meat Products,

Sauces

Applications

PALGUM^® Locust bean gum

Locust bean gum is one of the oldest hydrocolloids used in the food industry; it has functional properties such as thickener, stabilizer and gelling agent, providing a unique texture in a wide range of food systems.

Our process and our experience in the manufacture of locust bean gum makes our wide range PALGUM^® enhances the texture, performance and the efficiency in the final applications.

CONFECTIONERY

• Improves texture and smoothness.
• Provides greater firmness.
• Extends shelf life, avoiding dryness and crumbling.

JAMS

• Avoid water loss or syneresis.
• Improves the ease of spreading.

ICE CREAMS

• Prevents the formation of ice crystals.
• Provides greater resistance to thermal shock.
• Improves texture and palatability (mouthfeel).
• Inhibits the loss of volume during storage.

CREAMY CHEESES

• Accelerates coagulation.
• Increase the yield of solid rennet (curd).
• Retains water, providing a firm and spreadable texture.
• Reduces exudation in fresh cheeses.

BABY FOOD

• Thickening agent in infant foods.
• Effective against digestive problems.

MEAT PRODUCTS

• High water retention.
• Bonding agent, stabilizer.
• Helps to cut the meat.
• Used in combination with carrageenan.

CUSTARD AND GELATINE

• Improves the elasticity of carrageenan (synergism) with other hydrocolloids.
• Prevents desiccation or loss of water.
• Improves the cut of gelatine.

DRESSINGS AND SAUCES

• Eliminates syneresis or water loss.
• Facilitates the suspension of solids (herbs and spices).
• Increases viscosity.

Properties

Physical Form

Powder,

Solid

Typical Properties

	Value	Units	Test Method / Conditions
Viscosity	min. 2800	cPs	—
Particle Size	Normal	—	—

Packaging & Availability

Regional Availability

• Europe