in the Market
Locust bean gum
Locust bean gum is obtained from the seeds of the carob tree.
It acts as a thickener and a stabilizer, a weak gelling agent and an encapsulating agent. When mixed with xanthan, carrageenan, gellan, agar or alginate, the gelling power of locust bean gum is noticeably increased.
Its effect is independent of acids, salts and heating.
Yellowish white powder, almost odorless, slightly hygroscopic.
- melted cheeses
- ice cream
- canned fruits and vegetables
- baked goods (to keep them fresh)
- cosmetics, paint and furnish industry
0.1-1% of the weight of the finished product