Food Grade Locust Bean Gum Powder

• Customization: Available
• CAS No.: 9000-40-2
• Formula: C10h11cln2o2
• Model NO.: Locust Bean Gum Powder
• Certification: ISO, FDA
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: >12 Months
• Main Active Ingredient: Locust Bean Gum
• Application: Drinks, Flour Products, Condiment
• Colour: White
• Storage: Cool Dry Place
• Transport Package: Bag
• Specification: 99%
• Trademark: zhuofeng
• Origin: China
• HS Code: 294200000
• Production Capacity: 5000mt/Month

Product Description

Locust bean gum, also known as locust bean gum, is a plant seed gum processed from the seeds of the locust tree in the Mediterranean. It is white or slightly yellow powder, odorless or slightly odorous. In the food industry, it is mainly used as a thickener, emulsifier and stabilizer.
Locust bean gum, alias: locust bean gum, carob bean gum, locust bean gum, red locust bean gum, locust seed endosperm extract, a macromolecular polysaccharide polymerized by galactose and mannose units combined by glycosidic bonds The molar ratio of the two is 1:3.324. Relative molecular mass: 310000~2000000.

Test items	Detection range	Test results
Appearance	White or light yellow powder	White or light yellow powder
80 mesh pass rate	≥92.0	93
1% solution Viscosity,mpa.s	≥1500	1850
PH value,1% solution	6.0-8.0	6.0-8.0
Shearing ratio	≥6.5	7.5
Loss on drying	≤13.0	6.4
Ash,%	≤16	<16
pyruvic acid	≥1.5	≥1.5
Total nitrogen	≤1.5	<1.5
Total heavy metals (As lead)	≤20	<20
lead	≤2	<2
arsenic	≤2	<2
HG	≤1	<1
chromium	≤1	<1
Total bacteria	≤2000	1500
Yeastscand moulds	≤100	<100
Coliforms	≤3	<3
E. coli	negative	negative
salmonella	0/25g	0/25g

1.The combination of locust bean gum and carrageenan can form elastic jelly, while the use of carrageenan alone can only obtain brittle jelly.
2. Locust bean gum seaweed gum combined with potassium chloride is widely used as a compound gelling agent in pet canning.
3.Locust bean gum/carrageenan /CMC compound is a good ice cream stabilizer, with the dosage of 0.1-0.2%. 4.Locust bean gum is also used in dairy and frozen dairy desserts as a water holding agent to enhance taste and prevent ice crystal formation;
5.Used in cheese production can accelerate the flocculation of cheese, increase the yield and improve the coating effect (the dosage is 0.2-0.6%);
6. Used in meat products, western sausage and other processing to improve the water holding performance and improve the meat structure and frozen/melting stability;
7.Used for puffing food, giving lubrication effect in extrusion processing, and can increase output and extend shelf time;
8. Used for flour products to control the water absorption effect of the dough, improve the characteristics and quality of the dough, prolong the aging time.

For small samples quantity <1 kilograms, Inside we use double resealable zip bags and outside with aluminium Foil Bags.

For medium quanity 1-25 kilograms, Inside we use double resealable zip bags and outside with aluminium Foil Bags, then packed in cartons or small drums for shipping.

For larger quanity >25 kilograms, Inside we use double resealable zip bags and outside with aluminium Foil Bags OR bigger size double seal PET bags for 25kgs in bulk then packed in drums for shipping.

≤50kg, Express delivery recommended, usually called as DDU service;

≤500kg,Air shipping recommended, usually called as CIF service;

>500kg, sea shipping recommended, usually called as FOB, CFR, or CIF service;

For high value products, please select air shipping and express delivery for safety.