Locust Bean Gum Supplier

Locust Bean Gum (LBG) is a natural hydrocolloid

Locust Bean Gum - ingreland
Locust Bean Gum

Locust Bean Gum Supplier

Locust Bean Gum (LBG) is a natural hydrocolloid

What is Locust Bean Gum

Locust Bean Gum (LBG) is a natural hydrocolloid obtained from the endosperm of the seeds of the carob tree (Ceratonia siliqua), which is native to the Mediterranean region. The seeds are first cleaned and then milled to separate the endosperm from the husk and germ. The endosperm is then treated with hot water or steam to extract the gum, which is purified and dried to produce a fine powder. 

LBG is a galactomannan, a type of polysaccharide composed of a long chain of mannose units with occasional galactose side chains. LBG is a common food additive that is used as a thickener, stabilizer, and emulsifier in a variety of food products. It has a neutral taste and odor, and it is compatible with a wide range of other food ingredients. 

Origin

Locust Bean Gum (LBG) has its origin in the Mediterranean region, where the carob tree (Ceratonia siliqua) is native. The tree is a member of the legume family and has been cultivated in the region for thousands of years. The carob tree produces long, dark brown pods that contain seeds. The seeds are surrounded by a sweet, edible pulp that is used as a food ingredient, while the seeds themselves are processed to extract the gum.

Commercial Locust Bean Gum Production

The commercial production of Locust Bean Gum (LBG) involves several steps, including harvesting, cleaning, milling, extraction, and purification. The following is a general overview of the commercial production process:

  1. Harvesting: The pods of the carob tree are harvested when they are ripe, usually in the autumn months. The pods are picked by hand or mechanically and then transported to processing facilities.
  2. Cleaning: The pods are cleaned to remove any dirt, debris, or damaged pods.
  3. Milling: The pods are milled to separate the endosperm from the husk and germ. The endosperm is the part of the seed that contains the LBG.
  4. Extraction: The endosperm is treated with hot water or steam to extract the LBG. The mixture is then filtered to remove any insoluble particles.
  5. Purification: The LBG solution is purified using a series of processes that include centrifugation, filtration, and precipitation. The purified LBG is then dried to produce a fine powder.

The quality of the LBG depends on several factors, including the variety of carob tree, the location of cultivation, and the extraction and purification processes used. LBG is typically sold as a powder and is available in various grades, depending on its viscosity, particle size, and other properties. The powder is then used as a food ingredient in a variety of applications, such as dairy products, baked goods, dressings, sauces, and beverages.

Function

Locust Bean Gum (LBG) is a common food additive that is used as a thickener, stabilizer, and emulsifier in a variety of food products. Its functional properties make it useful in a wide range of applications, such as:

  1. Thickener: LBG is a natural thickening agent that can increase the viscosity and texture of food products. It is commonly used in dairy products, such as ice cream and yogurt, to improve texture and mouthfeel. It is also used in sauces, dressings, and gravies to improve their consistency.
  2. Stabilizer: LBG can help to prevent separation and improve the stability of emulsions, such as salad dressings and mayonnaise. It is also used in frozen desserts, such as ice cream and sorbet, to prevent ice crystal formation and improve stability.
  3. Emulsifier: LBG can help to stabilize oil-in-water emulsions, such as salad dressings and sauces. It can also be used in baked goods to improve texture and prevent staling.

The function of LBG in food products is to improve their texture, stability, and appearance. 

Locust Bean Gum Application

Locust Bean Gum (LBG) has a wide range of applications in the food industry. Some of the common applications of LBG are:

  1. Dairy products: LBG is used as a thickener in dairy products, such as yogurts, ice creams, and cheeses, to improve their texture and mouthfeel.
  2. Sauces and dressings: LBG is used as a thickener and stabilizer in sauces and dressings, such as ketchup, barbecue sauce, salad dressings, and mayonnaise.
  3. Baked goods: LBG is used as a dough conditioner and thickener in baked goods, such as bread, cakes, and pastries.
  4. Beverages: LBG is used as a stabilizer in beverages, such as juices, soft drinks, and sports drinks, to prevent the separation of ingredients.
  5. Meat products: LBG is used as a binder and texturizer in meat products, such as sausages, to improve their texture and juiciness.
  6. Pet food: LBG is used as a thickener and stabilizer in pet food to improve its texture and appearance.
  7. Pharmaceutical and personal care products: LBG is used as a thickener and stabilizer in some pharmaceutical and personal care products, such as creams and lotions.

LBG is a versatile ingredient that can be used in a wide range of food products to improve their texture, stability, and appearance. LBG is considered safe for consumption by regulatory agencies such as the US Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA).

Product range

Product range Standards Descriptions
Genax™️ LN
Sodium alginate LN
Improve their overall texture
Genax™️ LF
Sodium alginate LF
Improve their overall texture
Genax™️ KAL
Calcium alginate
Improve their overall texture
Genax™️ PGA
Propylene glycol alginate (PGA)
Improve their overall texture

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