Locust Bean Gum is produced from the fruit of the Carob Tree (Ceratonia Siliqua) and is essentially produced by a series of crushing, sifting and grinding steps designed to separate the seeds from the pods and then to separate the gum from the seeds.
The food industry has made wide use of Locust Bean Gum and it's ability to achieve highly viscous aqueous solutions at relatively low concentrations.
Locust Bean Gum is an ideal stabiliser for ice cream imparting good mouthfeel to the finished product and also inhibiting the growth of large ice crytals. It is tasteless so does not mask flavours and has high heat shock resistance. The gum is also used in cheese products to increase the yield of curds solids and to speed up coagulation and gives smooth body and texture of the finished cheese.
Other end uses are Bakery, Water Jellies, Juices and Dressings and Locust Bean Gum also has synergy with other hydrocolloids such as Carrageenan and Xanthan Gum.
Chemcolloids are leading suppliers locust bean gum in the UK. For more information please contact us to discuss your requirements.