Locust Bean Gum

The grains of this leguminous plant are ground to obtain a flour. This flour is subjected to a process of solubilisation and subsequent precipitation to eliminate the insoluble material and remain in a gum, which is then washed and finally dried and ground to obtain a powdered product.

It is used to thicken and stabilise food products. It performs well as a water absorbent and suspending and viscosity agent, providing excellent resistance to thermal change. It does not mask flavour and has good palatability in spreads and melts.

It is widely used as a stabiliser in meat and dairy products, usually in combination with other hydrocolloids. It is also used in frozen products to control water crystallisation and improve textures.