Natural Organic Locust Bean Extract Food Grade Guar Gum CAS 9000-40-2

• Customization: Available
• CAS No.: 9000-40-2
• Formula: C10h11cln2o2
• Model NO.: Locust Bean Gum
• Certification: BRC, ISO, FDA, HACCP
• Appearance: Powder
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: >12 Months
• Resource: Natural
• Application: Meat, Jelly/Ice Cream, Dairy Products; Frozen Dess
• Main Active Ingredient: Locust Bean Gum
• Samples: Free Sample
• Relative Molecular Weight: 310000
• Particle Size: 100% Pass 80 Mesh
• Transport Package: Bag
• Specification: 25kg/bag
• Trademark: ZHUOFENG
• Origin: China
• HS Code: 1301909099
• Production Capacity: 5000mt/Year

Product Description

Locust bean gum occurs as a white to yellow-white powder. It consists chiefly of high-molecular-weight hydro colloidal polysaccharides, composed of galactose and mannose units combined through glycosidic linkages, which may be described chemically as galactomannan. It is dispersible in either hot or cold water, forming a sol having a pH between 5.4 and 7.0, which may be converted to a gel by the addition of small amounts of sodium borate.LBG is used as a thickening agent and gelling agent in food technology.

Product Name	LOCUST BEAN GUM
CAS NO.	9000-40-2
Appearance	White Powder
Purity	99%
Melting Point	>200°C
Storage	Sealed in dry,Room Temperature
Molecular structure
Application	Food additives; Thickening agent
Usage	locust bean gum often be used as food additives.

1. In the food industry, locust bean gum often complex with other edible plastic used as a thickener, water-holding agent, adhesives and gelling agents.
2. Use it with carrageenan complex can form elastic jelly, and carrageenan alone can only get brittle jelly.
3. Use it with agar can significantly improve the gel rupture strength. And seaweed gum and potassium chloride complex widely used as a composite gelling agent for canned food. With carrageenan, CMC complex is a good ice cream stabilizer.
4. It can also be used as a water-holding agent in dairy products and frozen dairy products to enhance the taste and prevent the formation of ice crystals.

Function:
1. Main applications in the food industry of Sophora bean gum to a large number of water-binding capacity, was used for dairy products and frozen desserts. Often compounded with other thickeners used as thickeners, water retention agents, binders, emulsifiers, gelling agents. With starch for corn sauce and seasoning to improve its texture. For cheese for flavor enhancers,extruded food agent.
2.Locust bean gum can be seen as a dietary fiber, control weight and treat diabetes and hyperlipidemia can be used as a diet food. General the observed physiological functions of dietary fiber is a highly viscous fiber can be used as nutrients by adsorption with body, so easing digestion of nutrients in the intestine damage and creep, eventually leading to low level of nutrients to be absorbed. Inaddition, locust bean gum on the secretion of gastrointestinal hormones also has some influence.

Analysis	Specification
Appearance	White powder
Odor	Characteristic
Tasted	Characteristic
Assay	99%
Sieve Analysis	100% pass 80 mesh
Loss on Drying	5% Max.
Sulphated Ash	5% Max.
Extract Solvent	Ethanol & Water
Heavy Metal	5ppm Max
As	2ppm Max
Residual Solvents	0.05% Max.
Microbiology
Total Plate Count	1000/g Max
Yeast & Mold	100/g Max
E.Coli	Negative
Salmonella	Negative