Technical+Information+Lbg

8/13/2019 Technical+Information+Lbg

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Carob, S.A. Locust Bean Gum Palgum Page 1/6

CAROB, S.A.Lbg Palgum

Locust Bean Gum is one of thenoblest and well known foodstabilisers used by the industry.

Lbg is obtained from the kernels of thecarob tree (Ceratonia Siliqua) which isfound in the Mediterranean area.

Locust bean gum is a galactomannanpolysaccharide. Its structure isessentially a straight D-mannosepolymer linked C1-C4 with relativelyregular branching on every fourth orfifth mannose group on C6 by singleD-galactose units.

This structure allows lbg to showsynergisms with k-carrageenan andxanthan gum.

Carob, S.A. at his modern plant ofMallorca manufactures Palgum HighGrade a very high yield lbg

Chemical and PhysicalProperties

Solubility: lbg is only partially solublein cold water and is completelysoluble in hot.

Viscosity: the ability of lbg to producehighly viscous aqueous solutions atrelatively low concentrations makes itvery interesting in food applications.

Viscosity is affected by severalfactors:

- Concentration: graph 1 shows howviscosity grows exponentially withthe concentration.

- Temperature: in graph 2 is shownhow lbg viscosity decreases withtemperature.

- pH: since lbg is a neutral polymer,its viscosity and stability is verylittle affected by pH within therange of pH 3-11 (graph 3).

- Shear stress: lbg shows apseudoplastic (shear thinning)behaviour (graph 4), which isdesirable in any pumpingoperation with liquids.

Graph 1Lbg Palgum HG

Viscosity vs concentration

% (w/w)

0,0 0,2 0,4 0,6 0,8 1,0

Viscosity(cp

s)

0

500

1000

1500

2000

2500

3000

3500


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Viscosity vs temperature

Temperature (C)

30 40 50 60 70 80

Viscosity1%(

cps)

0

500

1000

1500

2000

2500

3000

Graph 3Lbg Palgum HGViscosity vs pH

pH

3 4 5 6 7 8

Viscosity1%(

cps)

1800

2000

2200

2400

2600

2800

3000


Shear thinning behaviour

rpm

10 20 30 40 50 60

Viscosity1%(

cps)

1500

2000

2500

3000

3500

4000


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Synergism

Locust bean gum shows synergismswith k-carrageenan and xanthan gum.

- With k-carrageenan, lbg forms inhot elastic gels increasing the gelstrength. The maximum yield isobtained at a 50:50 lbg:k-carrageenan ratio (graph 5). Lbgalso avoids the loss of water.

- With xanthan gum, lbg in hot givesvery elastic gels with a remarkable

water retention at a 60:40lbg:xanthan ratio.


Synergism with K-carrageenan

Ratio Lbg:K-carrageenan

0:100 10:90 30:70 50:50 70:30 90:10 100:0

Gelstrength1,5

%w

/w(g/cm

2)

0

100

200

300

400

500

600

700

800


Sinergysm with xanthan gum

Ratio Lbg:xanthan gum

0:100 20:80 40:60 60:40 80:20 100:0

Gelstrength1,5

%w

/w(g/cm

2)

0

100

200

300

400

500


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Lbg Applications

Application Feature Combined with Lbg graderecommended

Ice cream Avoids ice crystal formation

Exceptionally high water absorption

Gives excellent body, smooth fine texture,and chewiness

High degree stabilisation

High heat shock resistance

Permits easy incorporation of air into themix

Tasteless, no flavour masking properties

Develops a basic viscosity that is notdestroyed by agitation

Kappacarrageenan

OrCMC-NaGuar gum

Sodium Alginate

PALGUM HG

Sherbets Avoids ice crystal formation

High degree stabilisation

High heat shock resistance

KappacarrageenanPectin

PALGUM HG

Cheeseproducts

Speeds up coagulation

Increases the yield of curd solids

Makes curd separation and removal easier

Gives excellent, smooth resilient body andtexture to the finished cheese

Water exudation from fresh cheese isreduced

Retains water and gives firm, spreadabletexture and homogeneous products incheese spreads and melted cheese

Improves the baking characteristics ofspray-dried cheese

Alone PALGUM M/200


Meat products Binding and stabiliser agent

Lubricating effects on the meat mix,facilitating extrusion and stuffing

High water retention

Reduces loss of weight during storage

Improves sliceability of the meat blend with

k-carrageenan Enhances the suspension capacity of

xanthan gum in brine

KappacarrageenanXanthan gum

PALGUM HG orSTANDARD


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Bakery Doughs with good water-holdingcharacteristics

Doughs with constant functional properties

Improves texture and softness

Gives longer shelf-life, retarding staling andreducing crumbliness

Give higher yield and saving eggs in cakesand biscuit doughs

Gives firmer texture

Improves the sliceability

The cakes are easily removed from thecake pans

Alone PALGUM HG

Butter Effective antioxidant for butterfat Alone PALGUM M-200

Juices Maintains the natural cloudiness of fruit

beberages Stabilizing agent

Alone PALGUM HG

Baby milks Treatment of diarrhoea and digestiveproblems

There is not description of allergic effects

Alone PALGUM M-200

Dietetics Gives a higher degree of satiety withoutincreasing caloric content

Replacement of gluten

Xanthan gumCMC-Na

PALGUM HG

Water jellies Improves the elasticity of carrageenan

Avoids the loss of moisture Improves sliceability

Kappa

carrageenan

PALGUM M-200

Ketchup Increase viscosity

Eliminate syneresis

Xanthan gumGuar gumTara gum

PALGUM HG

Dressings Thickener GuarXanthan gum

PALGUM HG

Sterilised soupsand sauces

Reduces sterilisation times and thermalload on the product

Guar gumXanthan gum

PALGUM HG


Restructuredfoods

Binding agent

High water retention

Improves sliceability

K-carrageenanXanthan gum

PALGUM HG

Noodles Makes more slippery the pasta

Binding agent

Guar PALGUM HG

Fish fillet blocks Binding agent

Phosphate replacer

Alone PALGUM HG


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Batter mixes Viscosity control in adhesive batters Starch PALGUM HG

Jams Avoids syneresis

Makes spreadable the jams

Alone or with :PectinXanthan

PALGUM HG

Sugar free jams Avoids syneresis Improves the spreadability

KappacarrageenanAgar

PALGUM HG

Milkshakes Improves the mouthfeel

Improves cocoa particles suspension

Xanthan gum PALGUM HG

Flan, pudding Prevent syneresis


Improves texture

Gives elasticity


PALGUM HG

Cream toppings Imparts creamier and fuller mouthfeel Kappa-carrageenan

Gelatine

PALGUM HGGRADE or

M-200

Mayonnaise Avoids syneresis

Emulsifies

Guar gumTara gumXanthan gum

PALGUM HG

Milkshakes Improves the mouthfeel

Improves cocoa particles suspension

Xanthan gum PALGUM HG

Flan, pudding Prevent syneresis


Improves texture

Gives elasticity


PALGUM HG

Cream toppings Imparts creamier and fuller mouthfeel KappacarrageenanGelatine

PALGUM HG

Legal Status

Locust bean gum is approved as food additive as E-410 by the European UnionNormative EC/95/2.

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