| Provisco AG | |
| Waldkircherstrasse 7 | |
| CH-9213 Hauptwil, Switzerland | |
| Phone: | +41 71 422 66 55 |
| Fax: | +41 71 422 66 56 |
Locust Bean Gum
Sources and Extraction
Locust bean gum is obtained from grinding the endosperm of the seeds of Ceratonia siliqua (family Leguminosae), a tree cultivated in the Mediterranean region. The husk of the seed is removed from the kernel by a sulfuric acid treatment or by roasting, and the endosperm is separated from the germ in a mechanical process.
Properties
Composition
Locust bean gum is a neutral gallactomannan consisting of mannose and galactose components. The backbone of the carbohydrate is made of a chain of (1->4) glycosidic-linked mannose units, on which at a statistical average every forth unit is branched with a (1->6) linked gallactose.
Solubility
Locust bean gum does not completely dissolve in cold water unless it is heated. Dispersions first heated up to 85° C and then cooled down have a much higher viscosity than dispersions produced in cold water.
Application properties
Locust bean gum offers many advantages for the production of a wide range of non-fat and low-fat foods as well as for application in frozen desserts, improved dairy products, condiments, bakery products and salad dressings.
Dispersions of locust bean gum in combination with other hydrocolloids show strong synergistic action. Locust bean gum added to xanthan causes viscosity increase and can form stable gels, depending on the concentration. Gel forming hydrocolloids such as agar and carragenine in combination with locust bean gum show improved firmness and elasticity of the gels.
Before using our stabilisers, thickeners and binders please consult the laws and regulations valid for the food industry in your country.