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Torresgum LBG-20

1 of 5 products in this brand
Torresgum LBG-20 is Locust Bean Gum which is a textural ingredient obtained from the seed of the carob fruit (Ceratonia Siliqua). LBG is obtained from the endosperm of the seeds after a de-husking, degermination and milling process. LBG is one of the most important hydrocolloids used in the food industry. Its quality is known for its high content of galactomannan, its unique functional properties, natural origin and specific manufacturing process.
Technical Data Sheet
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Knowde Enhanced TDS

Features & Benefits

Features

The functionality of our LBG range determines stability, consistency and texture. LBG is completely soluble when heating at 86° C, viscosity at 1% ranges from 1000 to above 3000 cps. If combined with Carrageenan, Agar or Xanthan Gums, Locust Bean Gum jellyfies and enhances the texture of the gels where it is present, this is why it is used in a vast array of food systems as a thickening agent, binding water and is working in certain gel systems as a texture modifier. The synergy with Kappa Carrageenan specially provide very interesting advantages:

  • Brittle gels become more elastic.
  • Gels become more creamy.
  • Syneresis is prevented.

Applications & Uses

Applications

FROZEN DESSERTS: For more creamy ice-creams.

Application areas: Ice Cream, milk ice, milkshake, soft ice, sorbet, water ice, yogurt ice cream, others.

DAIRY: For fresh dairy products and cheese ripening to fresh cream, milk, drinks, puddings and desserts.

Application areas: Butter & butter spreads, cheese, cream products, dairy drinks, desserts, vegetable products, others.

DRESSING & SAUCES: For high quality soups, sauces and dressing with creamy taste and texture.

Applications areas: Dressing products, ketchup, mayonnaise, mustard, sauces, soups, pasta & noodles, potato flakes, ready meals, others.

JELLIES & FRUIT PREPARATIONS: To form a gel as thickening agent and texture modifier.

Aplications areas: Fruit filling, Jams & jellies, toppings, yogurt fruit preparations, others.

BAKERY PRODUCTS: Increases shelf life by holding water, avoids leakage of fruit filling in cakes when baked and adds a pleasant texture and outstanding flavor release.

Application areas: Cakes, brioche

MEAT PRODUCTS: As a partial or whole fat replacer, emulsion stabilizer or moisture binder.

Application areas: Improvement of the slicing of sausages, ham injection, moisture retention and production of fat reduced products.

PETFOOD: increase the viscosity of aqueous solutions in gravies and to enhance gel pastry systems together with Kappa Carrageenan, stabilizing dispersions.

Application areas: Canned petfood, others.

Properties

Typical Properties
ValueUnitsTest Method / Conditions
Viscosity2000+/-200--
Particle Size150micron-

Packaging & Availability

Packaging

Food grade paper bags with internal polythylene liner of 25 kgs net.

Storage & Handling

Storage and Shelf Life
  • 24 months in unopened original packaging.
  • Kept in dry and cool place.