Locust Bean Gum raw Materials Powder

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

Brand: Henrikang

Appearance:White

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

Locust Bean Gum Powder Usage and Synthesis.

Carob gum is a substance extracted from the endosperm portion of carob seeds, a legume, with stabilizing, thickening, softening and water-holding properties. It stabilizes multi-phase systems (oil, water, solids) to thicken food products, and also stabilizes colloids and reduces surface tension to keep emulsions and suspensions stable. In addition, carob bean gum prevents water loss from foods such as bread and eggs, and improves the water retention of foods.

Agar, mousse powder, pudding powder and jelly powder are also common food additives, which are used to make various kinds of puddings, mousse cakes, jellies and other foods, respectively. Agar is mainly used to make jelly-like puddings, mousse powder is mainly used to make gel coatings on the top of various mousse cakes, pudding powder is mainly used to make puddings, and jelly powder is used as a last resort.

Uses of Locust Bean Gum.

Carob gum is a natural product that is generally used as a substitute for Western Sage gum or several other similar gums.

Carob gum paste is slightly more viscous than Western Jute gum paste, and is made by boiling carob gum powder in water at a ratio of 1.0 to 1.5%. As a viscosity builder, carob gum is said to be five times as effective as starch and twice as effective as Western Sage gum.

Carob gum is also used as a tablet binder and is licensed for use in oral controlled release systems in the United States and Europe. Carob gum is widely used as an adhesive, viscosity builder and stabilizer in the cosmetics and food industries. It is used in food at concentrations of 0.15 to 0.75%.

Thickener; stabilizer; emulsifier; gelling agent. Can give foods a unique creamy texture, so it is usually used in dairy products and ice cream (to prevent whey precipitation). Used in jams, jellies and cream cheese to improve spreading properties.

Pharmacological effect of Locust Bean Gum.

Product Method of Bulk Locust Bean Gum Powder.

By the legume carob (Ceratoniasiliqua) seed endosperm part, seeds by dilute sulfuric acid solution in high temperature hulling or by roasting, grinding, sieving endosperm, with boiling water extraction, remove insoluble matter after concentration, drying, crushing and become. It can also be washed and purified with ethanol or isopropanol. As a commodity can be further according to the viscosity requirements of the finished product, make the necessary treatment.