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PLANT BASED HYDROCOLLOIDS : LOCUST BEAN GUM

Locust bean gum grows where the Mediterranean climate is dominant: Morocco, southern Spain, and Turkey. It belongs to the same family as tara gum.

It works synergistically with other thickeners such as carrageenan and xanthan gum and inhibits syneresis. However, a hard gel cannot be obtained with locust bean gum. It is used as a thickener and increases the viscosity.

It is possible to obtain light-colored and high-viscosity types by refining and purifying processes. The working pH range is wide, but for activating the gum, it should be above 80 degrees Celsius.

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There are many application areas: croissants, bread, ice cream, spreadable cheeses, and meat products. Purpose can be giving viscous texture and preventing syneresis. It is also preferred for some special applications (bake-stable, thermoreversible fillings, etc.).

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