Carob Gum

Carob Gum also known as locust bean gum, is produced in the Mediterranean area of locust tree seed processing of plant gum, white or slightly yellow powder, odorless or slightly smelly. Its chemical structure is a polysaccharide compound with galactose and mannose residues as structural units, the ratio is 1:4, the molecular weight is about 300,000 Dalton, the finished product is white to yellow powder particles, with a slight odor

Carob Gum

CAS number 9000-40-2 

Molecular weight 226.65954

Density 1.2±0.1 g/cm3 

Boiling point 308.7±25.0 °C at 760 mmHg

Molecular formula C10H11ClN2O2 

Melting point N/A

Flash point 140.5±23.2 °C

Function and application

1. Thickening effect

Carob gum is a kind of polysaccharide compound with galactose and mannose residues as structural units, the molecular weight is about 300,000 Dalton, and it is a very good thickening stabilizer. In the food industry, locust bean gum is often combined with other edible gum as a thickening agent, which can increase the viscosity of food and improve the taste and texture.

2. Gel synergy

It has good gel synergistic effect with AGAR, Danish AGAR, carrageenan and xanthan gum and other hydrophilic colloid. When combined with carrageenan, elastic jelly can be formed, but only brittle jelly can be obtained by carrageenan alone. The combination with AGAR can significantly improve the cracking strength of the gel. This synergistic effect can make the compound gelling agent dosage level is very low and improve the gel structure, help to reduce costs and improve product quality, often used in the production of jelly, pudding and other gel food.

3. Emulsification

It can be used as an emulsifier in the food industry to help the oil and water mix evenly, prevent the separation of the oil phase and the water phase of the emulsion, and can be applied to dairy products, salad dressings and other foods that need to maintain the stability of the emulsion, so that the texture of the product is more delicate and uniform.

4. Stabilizing effect

The combination of locust bean gum/carrageenan /CMC is a good ice cream stabilizer with the dosage of 0.1-0.2%.