1. Basic introduction:
Locust bean gum, also known as locust bean gum, is a plant gum processed from the seeds of the locust tree produced in the Mediterranean area. It is a white or slightly yellow powder, odorless or slightly smelly. It is mainly used as thickener, emulsifier and stabilizer in the food industry.
2. Concept:
Chinese alias: carob gum; locust bean gum, locust bean gum, long carob bean gum.
Properties: Colorless and odorless plant endosperm refined polysaccharide mainly contains mannose and galactose. The molecular weight is about 10,000 Daltons. It is an extremely good thickening stabilizer.
Function: The most important feature is that it has good gel synergy with hydrophilic colloids such as agar, Danish agar, carrageenan and xanthan gum, which can reduce the dosage level after compounding and improve the gel structure. . Refined grade locust bean gum solution has good transparency. Ordinary locust bean gum can only be partially dissolved in cold water and heated to a temperature of more than 10 minutes before it can be fully hydrated and reach its maximum viscosity after cooling.
3. Features:
The structure of locust bean gum is a polysaccharide compound with galactose and mannose residues as structural units. In the food industry, locust bean gum is often used as a thickener, water-holding agent, adhesive and gelling agent in combination with other edible gums. Combining it with carrageenan can form elastic jelly, while using carrageenan alone can only obtain brittle jelly. Compounding it with agar can significantly improve the bursting strength of the gel. It is widely used as a composite gelling agent for canned foods when combined with seaweed gel and potassium chloride. It is a good ice cream stabilizer when combined with carrageenan. It can also be used as a water-holding agent in dairy products and frozen dairy desserts to enhance the taste and prevent the formation of ice crystals. However, there is data indicating that this product may have potential skin toxicity.
4. Usage:
●The combination of locust bean gum and carrageenan can form elastic jelly, while using carrageenan alone can only produce brittle jelly.
●Locust bean gum, seaweed gum and potassium chloride are widely used as composite gelling agents in pet cans.
●The compound of locust bean gum/carrageenan/is a good ice cream stabilizer dosage.-.%.
●Locust bean gum is also used in dairy products and frozen dairy desserts as a water-holding agent to enhance mouthfeel and prevent the formation of ice crystals
●When used in cheese production, it can accelerate the flocculation of cheese, increase production and improve coating. Effect (Dosage: .-.%)
●Used to improve water-holding properties in the processing of meat products, Western-style sausages, etc., as well as improve the tissue structure and freezing/melting stability of meat
●Used in puffed foods in It provides lubrication during extrusion processing and can increase output and extend shelf life
●Used in flour products to control the water absorption of dough, improve dough characteristics and quality, and prolong aging time.
5. Specifications:
Brand: Kaia
Origin: Italy
Product name: Locust bean gum
Model:
Stickiness:
Dry Weight loss: .%
Value: .
: .%
Total bacterial count:
Yeast &; mold:
Escherichia coli
Salmonella:
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Zhengzhou Dewang Chemical Industrial Co., Ltd.-
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