Products
Locust bean gum is available as a pure substance in specialized stores. It is included in numerous process products.
Structure and properties
Carob bean gum is the ground and purified endosperm of the seeds from the fruits of the carob tree, a legume that grows in the Mediterranean region. It is a galactomannan, i.e. a high molecular weight carbohydrate consisting of predominantly mannose units as well as galactose units (ratio about 4:1). The white to yellowish-white and practically odorless powder swells with water at room temperature and is only partially soluble. In hot water it dissolves completely and can form gels.
Effects
Locust bean gum has thickening, gelling, stabilizing, swelling, blood sugar and lipid lowering properties. It is hardly digested and is therefore also called dietary fiber.
Fields of application
- As a thickener, gelling agent and stabilizer for processed foods, for example, soups, ice cream, dairy products, cream, pudding, jam and sauces.
- As a substitute for gluten for the production of gluten-free foods, such as ready-made flour blends.
- For the production of low-calorie foods.
Adverse effects
Locust bean gum is generally considered to be well tolerated. It may cause gastrointestinal discomfort and have a laxative effect.
