FOOD INGREDIENTS 
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INGREDIENTS BY INDUSTRIES
NATURALINGREDIENTS
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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.
It is recommended to use locust bean gum either separately or in combination with other thickening and stabilizing agents (xanthan gum, guar gum, carrageenan, etc.) as part of complex stabilizers.
Appearance
Yellowish white powder, almost odorless, slightly hygroscopic.
- melted cheeses
- ice cream
- dairy
- canned fruits and vegetables
- baked goods (to keep them fresh)
- cosmetics, paint and furnish industry
Recommended Dosages
0.1-1% of the weight of the finished product
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