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Functional features of Locust bean gum:
Locust bean gum can dissolve under 80 - 90 centigrade temperature implementations. When using alone, it is a stabilizer, thickener and water binder. It has the capacity to bind water 50 times more than its weight. Locust bean gum, when used with k-carrageenan or xanthan gum, has the ability to create gel. This gel which locust bean gum creates with k-carrageenan is in a strong and elastic structure.
|
Areas of Usage |
Provided Properties |
Usage Ratio |
|
Ice Cream |
Delays melting, gives a creamy taste, provides volumetric growth, increases resistance to heat shock. |
0.1-0.3% |
|
Pudding |
Prohibits oozing, gives a smooth structure. |
0.1-0.3% |
|
Melt and Cream Cheese |
Gives a smooth and perfect structure. |
0.2-0.35% |
|
Water Based Jelly and Canned Meat |
When used with carrageenan, xanthan gum and agar-agar, increases gel power and prohibits oozing. |
0.2-0.5% |
|
Candies |
Hinders oozing, increase spread ability. |
0.2-0.4% |
|
Fish Products |
Hinders fracture, facilitates packaging. |
0.2-0.4% |
|
Beverages |
Improves structure, decrease sludge formation. |
0.1-0.4% |
|
Ketchup, Mayonnaise, Tomato Paste and Sauces |
Provides stability for oily and non-oily structure. |
0.3-1% |
|
Bakery Products |
Decreases fragility, improves structure |
0.3-0.6% |
|
Frozen Food |
Provides stability for ice against melting. |
0.1-0.5% |
|
Diet Food |
A substitute for gluten and an additive with low calorie. |
0.3-1% |