Locust Bean Gum
Locust bean gum E410 from carob seeds, 200 mesh, requiring 80 degrees C for full hydration. Synergistic with xanthan and carrageenan for elastic gels.
Key Specifications
| CAS number | 9000-40-2 |
|---|---|
| E number | E410 |
| Mesh | 100 / 200 |
| Hydration temperature | ≥ 80 degrees C |
| Galactomannan | ≥ 80 percent |
| Viscosity (1%) | 2000-3000 mPa.s |
Heat is required, and that is the point
Locust bean gum does not fully hydrate below 80 degrees C. That sounds like a drawback, but it lets a formulator build viscosity only where heat is applied, giving process control that a cold-soluble gum cannot offer.
Synergy with xanthan and carrageenan
Combined with xanthan it forms a thermoreversible elastic gel at much lower total dosage than either alone. With kappa carrageenan it softens the brittle gel into a sliceable texture, which is why it appears in dairy desserts and processed cheese.
Typical Applications
- Dairy desserts and ice cream — 0.1-0.2 percent with carrageenan controls whey separation and ice crystal growth.
- Processed cheese — 0.2-0.5 percent improves sliceability and reduces syneresis during heating.
Frequently Asked Questions
Why does it need heating?
The galactomannan chains only uncoil above about 80 degrees C; below that viscosity develops slowly and incompletely.
Can I use it cold?
Only in synergy with xanthan, which lowers the effective hydration requirement. Alone, cold use gives inconsistent viscosity.
Is it more expensive than guar?
Yes, typically two to three times, which is why it is used for function rather than for bulk thickening.
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