Shaanxi Yuantai Biological Technology Co., Ltd. is one of the most reliable manufacturers and suppliers of locust bean gum powder in China. With abundant experience, we warmly welcome you to wholesale bulk locust bean gum powder for sale here from our factory. Quality products and reasonable price are available.
What is Locust Bean Gum?
Locust Bean Gum Powder is a natural plant gum processed from the endosperm of locust tree seeds from the Mediterranean region. It appears as a white or slightly yellow powder, tasteless or with a slight odor. Its main component is a large-molecule polysaccharide polymer composed of galactose and mannose units linked by glycosidic bonds.
As an excellent thickener, emulsifier, and stabilizer, locust bean gum exhibits high viscosity even at low concentrations. It requires heating to above 85°C and maintaining this temperature for ten minutes to achieve complete hydration, reaching its maximum viscosity upon cooling. Its viscosity increases with concentration, with 60°C being the optimal heating temperature. Freezing has no effect on viscosity, but refrigeration will decrease it. pH has little effect on its stability; it is relatively stable in both acidic and alkaline solutions.
Locust bean gum exhibits excellent synergistic gelling effects with hydrophilic colloids such as agar, carrageenan, and xanthan gum, reducing the amount required for compounding and improving gel structure. In food processing, it imparts excellent texture and flavor release to products while effectively hydrating and preventing dehydration.
locust bean gum manufacturer
Professional locust bean gum manufacturer, the product source is locust bean gum. At present, we can provide 800 viscosity, 3000 viscosity, 6000 viscosity, and refined locust bean gum. Each batch of our products has been tested to ensure product quality. At present, we have sufficient inventory of locust bean gum to ensure timely delivery.
As a professional locust bean gum supplier and locust bean gum manufacturer, if you buy locust bean gum through us, we can guarantee that our products are certified, all locust bean gum sold are halal, and our locust bean gum prices are It has certain advantages. For more information about e410 locust bean gum (9000-40-2), please contact us for more information.
The products supplied by YTBIO are all raw materials, which are mainly added to food, health products, cosmetics, etc., and cannot be used directly
Process flow
Depending on the extraction and processing technology, the transparency of locust bean gum varies considerably. The general process flow of extracting locust bean gum is: locust bean pods → sun drying → coarse crushing → sieving → solvent treatment → washing → drying → crushing, sieving, peeling → fine crushing → sieving → commercial locust bean gum. The key to processing locust bean gum is to reduce impurities and avoid changing the chemical structure and colloidal properties as much as possible during the extraction process.
Test Report
Please feel free to contact us for more specifications and product information.
What are its effects?
Locust bean gum can be regarded as a dietary fiber and can be used as a dietary supplement in weight control and treatment of diabetes and hyperlipidemia. The generally observed physiological function of dietary fiber is that high-viscosity fiber can serve as an adsorption and binding carrier for nutrients, which alleviates the digestive destruction and peristalsis of nutrients in the intestine, ultimately leading to a lower degree of absorption of nutrients. Low. Locust bean gum has the effect of lowering postprandial blood sugar and insulin levels in diabetics. In addition, locust bean gum also has a certain impact on the secretion of gastrointestinal hormones.
1. Gel synergistic effect
Locust Bean Gum powder has a good gel synergistic effect with hydrophilic colloids such as agar, Danish agar, carrageenan and xanthan gum
2. Weight Control
It can be regarded as a kind of dietary fiber and can be used as a dietary supplement for weight control.
3. Decrease nutrient absorption
High-viscosity fiber can be used as an adsorption and binding carrier for nutrients, which eases the digestive damage and peristalsis of nutrients in the intestine, and ultimately leads to a lower degree of nutrient absorption.
4. Lower blood sugar
Has the effect of lowering postprandial blood sugar
5. Gastrointestinal hormone secretion
It also has a certain effect on the secretion of gastrointestinal hormones
6.reduce cholesterol
Locust bean gum may help lower cholesterol, according to a study published in the American Journal of Clinical Nutrition. In the study, 17 adults and 11 children, 18 with high cholesterol levels and 10 with normal cholesterol levels, were fed products without locust bean gum and foods containing 8 to 30 grams of locust bean gum daily. This was to assess the impact on their blood lipid levels.
The group that consumed locust bean gum experienced a decrease in overall cholesterol levels and LDL cholesterol levels. Plus, they didn't report any side effects. This result was found in both adults and children. Researchers point out that locust bean gum is an effective and safe way to control cholesterol levels.
7.Treat diarrhea
Locust bean gum contains pectin, a compound that causes the gum to form a gel. Studies show that pectin helps treat diarrhea.
8.Stabilize blood sugar
In one study involving laboratory rats, researchers fed the animals a diet containing 15% guar gum or carob gum for two to six weeks. They studied the effects on body weight, glucose, insulin and cholesterol levels. Results showed a decrease in both glucose and cholesterol levels.
Application direction
The ability of Locust Bean Gum powder to bind water in large quantities is widely used in the food industry, mainly in dairy products and frozen desserts. It can also be used in combination with other thickeners, mainly used as adhesives, thickeners, water-holding agents and gelling agents. Used with starch in sauces and seasoning liquids for tortilla chips to improve their texture. Can also be used in cheese, as a flavoring agent, and as a water-holding agent in extruded foods
Nature
➤Colorless and odorless plant endosperm refined polysaccharide, mainly containing mannose and galactose, with a molecular weight of approximately 300,000 daltons. It is an extremely excellent thickening stabilizer
➤When the temperature is lower than 80℃, the viscosity can be increased, and 60℃ is the optimal heating temperature;
➤There is no synergy between locust bean gum and xanthan gum
➤ The viscosity of locust bean gum increases with the increase of concentration. When the concentration is 2%, its viscosity is 46.4MPa.s.
➤ Locust bean gum is a non-Newtonian fluid, and its viscosity decreases with the increase of shear speed.
➤ Ordinary locust bean gum is only partially dissolved in cold water. It must be heated to 85 degrees for more than 10 minutes to fully hydrate and reach its maximum viscosity after cooling.
➤ Freezing has no effect on the viscosity of locust bean gum solution, but refrigeration can reduce the viscosity of locust bean gum solution.
➤ PH has little effect on the viscosity of locust bean gum solution, that is, locust bean gum is relatively stable in acidic and alkaline solutions.
➤Refined grade locust bean gum solution has good transparency.
Features
The structure of locust bean gum is a polysaccharide compound with galactose and mannose residues as structural units.
In the food industry, it is often used in combination with other edible gums. It can be combined with carrageenan to form elastic jellies, and carrageenan alone can only obtain brittle jellies. Compounding with agar can improve the rupture strength of the gel. It is widely used as a composite gelling agent for canned food when it is compounded with seaweed gum and potassium chloride. It is a good ice cream stabilizer when compounded with carrageenan and CMC. It can also be used as a water-holding agent in dairy products, frozen dairy products and sweets to improve taste and prevent ice crystals from forming.
Refined locust bean gum solution has good transparency and can be dispersed in hot or cold water to form a sol, while ordinary locust bean gum is only partially dissolved in water and needs to be heated to 85°C to completely dissolve, and reaches its maximum viscosity after cooling. Locust bean gum is insoluble in organic solvents such as alcohol and oils.
Changes in pH have little effect on the properties of the gel solution within the range of 3 to 11. The viscosity of locust bean gum itself has nothing to do with its synergistic ability. The pH of 1% ordinary locust bean gum solution is between 5.4 and 6.5, and the viscosity is between 1.5 and 4.0 Pa·s. The viscosity is lower than that of guar gum, depending on the grade of locust bean gum.
Locust bean gum solution has pseudoplastic fluid properties and has a diluting effect. In addition, the plastic deformation value of the locust bean gum solution is zero, so as long as the slightest edge cutting force is applied, the solution starts to flow. The apparent viscosity of locust bean gum decreases rapidly with the increase of shear speed, and then stabilizes and approaches the lowest limit value. This value depends on the concentration of the solution. At any given shear speed, the apparent viscosity of the locust bean gum solution was not affected by the time of the test and previous shear tests. As long as the applied shear speed does not cause the cleavage of the molecular structure, whether the final shear speed is from high to low or from low to high will not affect the results of the test.
Generally, the presence of salts has a slight impact on the properties of the solution, and high-priced electrolytes or lead acetate can cause precipitation of the solution. Salt solutions such as sodium chloride, magnesium chloride, and calcium chloride have little effect on its viscosity, but salt precipitation may occur. If sugar and other colloids are added before adding sodium chloride, salt precipitation can be prevented to a certain extent. Acids, especially inorganic acids, will reduce the viscosity.
Effect of shear speed on viscosity of 1% locust bean gum solution
Locust bean gum itself does not form a gel. Because there are relatively more unsubstituted mannose groups in the galactomannan structure of locust bean gum, the interaction with other gums such as xanthan gum is more obvious than with guar gum. Locust bean gum forms a complex with these polymers in solution to form or enhance the gel effect. Locust bean gum has a synergistic effect with natural food gums such as guar gum, agar and kappa carrageenan, which can greatly increase its viscosity, gelling ability and strength. According to different proportions, jelly of various elastic and brittle specifications can be made.
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