Locust Bean Gum

Also known as carob gum, locust bean gum is widely used in food products. It’s a primary thickening agent and stabilizer and may be substituted by Caragum 200. Additionally, it may also be used for its medicinal properties such as reflux in babies and to lower blood sugar and fat levels.

Certified Organic Product
Non-GMO
Food thickener and stabilizer
Medicinal

INCI: CERATONIA SILIQUA GUM
Extraction Method: The hull is removed using acid and heat (chemical peeling), or heat and mechanical abrasion. These processes also facilitate the separation of the germ from the endosperm. The endosperm is then ground and graded by particle size and viscosity, and sold as locust bean gum.
Color: White to yellow-white
Odor: Astringent aroma
Texture: Powder

Key Attributes:

Used alone, its thickening and skin friendly properties make it a highly effective viscosity adjuster. In combination with other hydrocolloids, it also becomes an emulsion stabilizer.
Thickening
Texture modifier
Stabilizer
Gel strengthener
In the presence of kappa carrageenan, agar and/or xanthan gum, locust bean gum forms a gel. The synergy with kappa carrageenan provides significant advantages:
Reinforcement of the carrageenan gels
Elastic gel texture
Prevention of syneresis

Applications: