Locust Bean Gum
CAS Number: 9000-40-2
Locust bean gum (carob bean gum) is a galactomannan extracted from the seeds of the carob tree (Ceratonia siliqua). It hydrates primarily in hot water, forming highly viscous solutions that synergize strongly with kappa-carrageenan and xanthan gum to produce firm, elastic gels. Widely used in ice cream to control ice crystal growth, in cheese processing, and in meat products for water retention.
Technical Specifications
| appearance | White to slightly yellowish powder |
| moisture (%) | ≤13.0 |
| pH (1% solution) | 5.4–7.0 |
| galactomannan content (%) | ≥75.0 |
| viscosity (1% solution, 80°C, cP) | ≥2500 |
Applications
- Ice cream ice crystal control and texture smoothing
- Processed cheese texture and sliceability
- Meat and poultry products water retention
- Salad dressings and condiments stabilization
- Gluten-free bread and bakery quality improvement
Key Features
- Strong synergy with xanthan gum and kappa-carrageenan for gel enhancement
- Significantly reduces ice crystal formation in frozen products
- Requires hot water (85°C+) for full hydration, enabling hot-process applications
- EU E410 approved, GRAS status, non-GMO and organic grades available
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CAS Number
9000-40-2
Category
Food / Beverage AdditivesAvailability
In StockSample
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