Locust Bean Gum (LBG) is a natural galactomannan extracted from the seeds of the carob tree. It is an essential component in the food industry, especially valued for its ability to control syneresis and create a creamy texture in dairy systems.
LBG exhibits a powerful "synergistic gelling" effect when combined with Carrageenan and Xanthan Gum. While it does not form a gel on its own, it creates a much stronger and more elastic structure in these blends.
Requires heating to 80°C - 85°C to achieve full viscosity, allowing for controlled thickening during industrial processing.
Prevents ice crystal formation and improves heat shock resistance, ensuring a smooth texture throughout shelf life.
Provides a superior, creamy body and unmasked flavor release in spreadable cheeses and dairy desserts.
| Application | Viscosity Range (1%, 25°C) | Primary Objective | Dosage Range |
|---|---|---|---|
| Ice Cream | 2400 - 3000 cps | Texture & Melt resistance | 0.10% - 0.25% |
| Spreadable Cheese | 2800 - 3500 cps | Water binding & Spreadability | 0.20% - 0.50% |
| Baby Food | High Purity Grades | Stabilization & Thickening | 0.30% - 0.60% |
| Dairy Sauces | 2500 - 3200 cps | Prevention of phase separation | 0.15% - 0.30% |
Contact our R&D team to optimize your recipes and explore the synergistic benefits of LBG in your specific applications.
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