| Customization: | Available |
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| Certification: | ISO, FDA |
| Assay Method: | UV |
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Locust Bean Gum, CAS# 9000-40-2, is initially isolated from the seeds of the carob tree, available as White to yellow-white, nearly odorless powder. Locust Bean Gum pose similar thickening effects as guar gum and tara gum, as the active substances of all these gums are galactomannans. Locust Bean Gum is widely used as food thickening agent, gelling agent and texture stabilizer. It is widely accepted as safe food additive in many countries with E number E410. As a professional supplier and manufacturer of food additives, Wewe Corporation has been supplying quality Locust Bean Gum to customers all over the world for over 10 years.
Food: used dairy products,meat products, bakery products ,wheat flour food ,seasoning food, etc.Industrial manufacturing:oil drilling industry, manufacturing, agricultural products, etc.Tobacco products: alternative glycerol as tobacco flavoring, anti-freezing moisturizing factor.Cosmetics: facial cleanser, beauty cream, make-up water, shampoo, facial mask, etc..Feed: canned pet, animal feed, aquatic feed, vitamin feed, etc
1.The combination of locust bean gum and carrageenan can form elastic jelly, while the use of carrageenan alone can only obtain brittle jelly.
2. Locust bean gum seaweed gum combined with potassium chloride is widely used as a compound gelling agent in pet canning.
3.Locust bean gum/carrageenan /CMC compound is a good ice cream stabilizer, with the dosage of 0.1-0.2%. 4.Locust bean gum is also used in dairy and frozen dairy desserts as a water holding agent to enhance taste and prevent ice crystal formation;
5.Used in cheese production can accelerate the flocculation of cheese, increase the yield and improve the coating effect (the dosage is 0.2-0.6%);
6. Used in meat products, western sausage and other processing to improve the water holding performance and improve the meat structure and frozen/melting stability;
7.Used for puffing food, giving lubrication effect in extrusion processing, and can increase output and extend shelf time;
8. Used for flour products to control the water absorption effect of the dough, improve the characteristics and quality of the dough, prolong the aging time.
| Test items | Detection range | Test results |
| Appearance | White or light yellow powder | White or light yellow powder |
| 80 mesh pass rate | ≥92.0 | 93 |
| 1% solution Viscosity,mpa.s | ≥1500 |
1850 |
| PH value,1% solution | 6.0-8.0 | 6.0-8.0 |
| Shearing ratio | ≥6.5 |
7.5 |
| Loss on drying | ≤13.0 |
6.4 |
| Ash,% | ≤16 |
<16 |
| pyruvic acid | ≥1.5 |
≥1.5 |
| Total nitrogen | ≤1.5 |
<1.5 |
|
Total heavy metals (As lead) |
≤20 |
<20 |
| lead | ≤2 |
<2 |
| arsenic | ≤2 |
<2 |
| HG | ≤1 |
<1 |
| chromium | ≤1 | <1 |
| Total bacteria | ≤2000 | 1500 |
| Yeastscand moulds | ≤100 | <100 |
| Coliforms | ≤3 | <3 |
| E. coli | negative | negative |
| salmonella | 0/25g | 0/25g |
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