Also known as: Carob gum, Locust bean gum, Ceratonia gum, Long pod gum;

Overview: Locust bean gum is a plant seed gum processed from the seeds of the carob tree, which is native to the Mediterranean region. The structure of locust bean gum is a polysaccharide compound composed of galactose and mannose residues as structural units.

Properties: White to pale yellow powder, odorless or with a slight odor, colorless and tasteless refined plant endosperm polysaccharide. It can disperse in hot or cold water to form a sol; it is an excellent thickening and stabilizing agent. Refined-grade locust bean gum solution has good transparency. Ordinary locust bean gum only partially dissolves in cold water and requires heating to 85°C for at least 10 minutes to fully hydrate, achieving maximum viscosity upon cooling. 

Key characteristics: It exhibits excellent synergistic gelling effects with hydrophilic colloids such as agar, Danish agar, carrageenan, and xanthan gum, allowing for low usage levels in composite formulations and improving gel structure.

365241 Uses: Thickener, stabilizer, emulsifier, gelling agent; Applications: In the food industry, locust bean gum is often used in combination with other food gums as a thickener, water-retaining agent, adhesive, and gelling agent.