Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Locust Bean Gum
- Food Additive Number
- E 410, INS 410
- Technologies
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
- Applications
- Food & Nutrition Applications
- 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
- Typical Properties
Value | Units | Test Method / Conditions | |
Viscosity | min. 2600 | cPs | — |
Particle Size | Very Fine | — | — |
Packaging & Availability
- Regional Availability