top of page
Nonionic galactomannan from carob seed endosperm
DISTINCTIVE STRENGTH
Transforms the texture of other gums: it can strengthen carrageenan gels and help xanthan form an elastic gel
How it is made
Carob seeds are separated from pods, dehusked, and split to remove germ. Milled and screened.
Applications
Ice cream, frozen desserts, cream cheese, dairy desserts, fruit preparations and sauces, frequently as one component of a stabilizer system
Locust Bean Gum Grades
Multiple grades available with specifications in ranges below
Viscosity: 2,000–3,600 cP (1% solution at 25°C, after heat hydration)
pH: 5.0–7.0
Moisture: 12–14% Maximum, depending on grade
Galactomannan Content: 78% Minimum
Ships from: Loredo TX, Grand Rapids MI
bottom of page