Locust Bean Gum

To meet the diverse requirements of our valued clients, we are betrothed in offering optimum grade Locust Bean Gum. This gum is formulated under the surveillance of diligent professionals by utilizing quality assured chemical compounds with the help of advanced methodology at our well-maintained unit. The provided gum is extensively added to various food & beverage products such as ice-cream, fruit juices, breads and soft drinks. This Locust Bean Gum can be purchased by our valued clients at marginal prices.

Key points:

• Enhances elasticity of food ingredients
• Balanced formula
• Accurate pH value
• Safe for human health

Locust Bean Gum (LBG)

Both guar and locust bean gum are invaluable in commercial applications such as ice cream, soft drinks, fruit juices, bread and pastry, preserves, instant pudding and of course, baby food.

Key bed buddies: 
Locust bean gum makes elastic gels with xanthan gum and fortifies the strength and elasticity of both kappa carrageenan and agar agar.

Locust Bean Gum key attributes:
LBG is excellent for freeze/thaw formulations, making it invaluable for frozen dairy applications. Typically, LBG works in a .1 to .3% range, aka 1 to 3 grams per kilo of base formula. Like many of the fairer hydrocolloids, LBG does require a little warmth to activate: 116.5 Fahrenheit to be precise.