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Gumix Locust Bean Gum

Gumix Locust Bean Gum is processed from the seeds of the locust bean tree known as Ceratonia silique, which is widely cultivated in the Mediterranean area. These seeds, or kernels, are the commercial source of Locust Bean Gum, although only part of the seed is useful for that purpose. The center of the seed is composed of a hard yellow embryo germ portion (25% to 30%) that is surrounded by a large layer of white semi-transparent endosperm (35% to 45%). This whole mass is covered by a tenacious dark brown husk, or outer coating (30% to 35%). Production of a high-quality locust bean gum involves efficient removal of the outer husk, and the separation of the endosperm from the germ. The seeds must first be conditioned and then dehusked and degerminated by various milling operations. The pure endosperm is then ground into a fine flour.

Ingredient Name: Carob Bean Gum

Functions: Binder, Stabilizer, Thickener, Viscosity Modifier

Labeling Claims: Clean Label, GMO-free, Gluten-free, Halal, Kosher, Natural, Organic, Vegan

Certifications & Compliance: FCC Compliant, Halal, JECFA (FAO/WHO), Kosher, United States Pharmacopeia (USP)

Features: Good Binding

Enhanced TDS

Enhanced TDS

Knowde-enriched technical product data sheet

Identification & Functionality

Ingredient Name

Carob Bean Gum

Food Ingredients Functions

Binder,

Stabilizer,

Thickener,

Viscosity Modifier

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

Food Ingredients

Product Families

Food Ingredients — Functional Additives

Binders & Disintegrants

Food Ingredients — Texture & Consistency

Gums & Hydrocolloids,

Stabilizers,

Starches & Thickeners

Features & Benefits

Labeling Claims

Clean Label,

GMO-free,

Gluten-free,

Halal,

Kosher,

Natural,

Organic,

Vegan

Food Ingredients Features

Good Binding

Features

When Locust Bean Gum is dispersed in cold water, raising the temperature of the dispersion causes a temporary decrease in viscosity which is followed by a sharp increase. The increase, which begins at a temperature of about 45°C, continues as the insoluble aggregates are more completely hydrated. The highest viscosity is obtained by dispersing the gum into water which has been heated to 95°C, then cooled. Locust Bean Gum is compatible with other hydrocolloids as well as carbohydrates and proteins.

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Beverage

Other Non-Alcoholic Beverages

Food & Nutrition — Food

Bakery,

Confectionery,

Dairy,

Desserts & Fruit Preparations,

Savory & Culinary

Food & Nutrition — Nutrition & Well Being

Nutraceuticals & Supplements

Food & Nutrition Applications

Cheese,

Filling Applications,

Frozen Desserts,

Ice Cream,

Icing,

Milkshake,

Nutraceuticals,

Salad Dressing,

Sauces,

Sour Cream,

Tabletop Condiments,

Whipping Cream,

Yogurt

Use

Locust Bean Gum is extremely versatile as thickener or viscosity modifier, a binder of free water, a suspending agent and a stabilizer.

Regulatory & Compliance

Certifications & Compliance

FCC Compliant,

Halal,

JECFA (FAO/WHO),

Kosher,

United States Pharmacopeia (USP)

Highlights

There are several grades of Locust Bean Gum available based on different viscosities. Gumix International’s Locust Bean Gum grades are all-natural, Kosher, Halal, GMO-free, gluten-free, and vegan. Gumix International also supplies certified organic grades. Gumix International’s Locust Bean Gum complies with clean label, as well as with Food Chemicals Codex (FCC), European Pharmacopeia (EP), British Pharmacopeia (BP), JSSFA, JECFA, and E410 requirements.