Locust Bean Gum
 
Locust bean gum is a galactomannan-based polysaccharide. It is only slightly soluble in cooled water and requires heating to increase dissolution in order to achieve maximum viscosity. Its gelling only takes place when complimented by other gelling agents, such as alginates, xanthum gum, and carrageenan, and gel formation depends on the supporting agent used. It is also used as a water retention agent in dairy products and frozen dairy desserts to improve texture and prevent ice crystal formation.
 
Form : Powder
Applications : Ice cream, fruit jelly, pudding, dairy products