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Food additives Locust Bean Gum powder
Product Overview:
Locust bean gum powder is a plant gum processed from the seeds of the locust tree produced in the Mediterranean area. It is a white or slightly yellow powder, odorless or slightly smelly. It is mainly used as thickener, emulsifier and stabilizer in the food industry. Sophora japonica seed endosperm extract is a macromolecular polysaccharide polymer composed of galactose and mannose units combined through glycoside bonds. The molar ratio of the two is 1:3.324, and the relative molecular mass is: 310000~2000000.
Food additives Locust Bean Gum powder Attributes
CAS:9000-40-2
MF:C10H11ClN2O2
MW:226.65954
EINECS:232-541-5
Specification: 99% min Locust Bean Gum powder
Sample:Locust Bean Gum powder
Packaging:1kg/bag, 25kg/drum
From:Global ASAP Nutrition Factory
Appearance:white powder
Shelf Life: 2 Years
Test Method: HPLC
Food additives Locust Bean Gum powder Details
Locust Bean Gum powder Usage and Synthesis.
As an emulsifier stabilizer and thickener. my country stipulates that it can be used in the production of jelly, ice cream and jam, with a maximum usage of 5.0g/kg.
Thickener; stabilizer; emulsifier; gelling agent. It can give food a unique creamy texture, so it is usually used in dairy products and ice cream (to prevent whey precipitation). It can be used in jam, jelly and cream cheese to improve the spreadability.
Uses of Locust Bean Gum powder.
Carob bean gum is a natural product and is generally used as a substitute for tragacanth gum or several other similar gums. Carob bean gum paste is slightly more viscous than tragacanth gum paste and is made by boiling carob bean gum powder in water at a ratio of 1.0-1.5%.
Carob bean gum is said to be five times more effective as a thickener than starch and twice as effective as tragacanth gum. Carob bean gum is also used as a tablet binder and is approved for use in oral controlled-release systems in the United States and Europe.
Carob bean gum is widely used as an adhesive, thickener and stabilizer in the cosmetic and food industries. The concentration used in food is 0.15-0.75%.
Nature of Locust Bean Gum.
The viscosity increases with the increase in concentration; the viscosity of locust bean gum can be increased when heated below 80°C, and 60°C is a good heating temperature for locust bean gum; freezing affects the viscosity of locust bean gum solution There is no effect, but refrigeration can reduce the viscosity of locust bean gum; pH has little effect on the viscosity of locust bean gum solution, that is, locust bean gum is relatively stable in acidic solutions and alkaline solutions.
The viscosity of locust bean gum increases with increasing concentration. Ordinary locust bean gum can only be fully hydrated when heated to 85°C for more than ten minutes, and can reach its maximum viscosity after cooling.
Locust bean gum only gains viscosity when heated. During food processing and production, it can produce good texture and flavor release. Moreover, the locust bean glue solution has high viscosity at low concentration, and the colloid can effectively hydrate and prevent dehydration.
Product method of Bulk Locust Bean Gum.
The seed endosperm of beans of the legume family is used as the raw material, which is roasted and crushed to 0.147mm, extracted with hot water, concentrated to a certain concentration after removing insoluble matter, and then added with 95% ethanol to make the ethanol concentration reach 50%, at which time white floccules are precipitated. The floccules are separated by centrifugation, redissolved in water, and then precipitated with ethanol, separated, dried, and crushed to obtain the finished product.
