Functionality & Applications

The functionality of our LBG systems determines stability, consistency and texture. LBG is only soluble after heating up to 80-90°C, depending on time and mechanical treatment. Viscosity at 1% ranges from 2000 to 3500 cps. In the presence of carrageenans or xanthan gum, locust bean gum forms a gel and is used in a different range of food systems as a thickening agent and in certain gel systems as a texture modifier.

The synergy with kappa carrageenan provides noticeable advantages:

  • Reinforcement of the carrageenan gels.
  • Elastic texture and rich creamy mouthfeel.
  • Prevention of syneresis.

Textural ingredients.
contact us