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Locust bean gum or CRD (LBG) is a galactomannan obtained from the seeds of the carob tree that grows in the Mediterranean countries. The gum is extracted from the endosperm of the seed. The chemical structure of CRD consists of a chain of polymeric mannose with branching portions of galactose. By itself, CRD does not form gels and, due to its ability to increase viscosity in aqueous systems,..
Locust bean gum or CRD (LBG) is a galactomannan obtained from the seeds of
the carob tree that grows in the Mediterranean countries. The gum is extracted
from the endosperm of the seed.
The chemical structure of CRD consists of a chain of polymeric mannose with
branching portions of galactose.
By itself, CRD does not form gels and, due to its ability to increase viscosity
in aqueous systems, is commonly used as a thickener. The combination of CRD with
carrageenan and xanthan gum has a significant synergistic effect, which is used
in food processing to increase the strength of gels and gelling. In some
systems, CRD acts as a texture modifier.
Scope of destination:
Sauces, low fat mayonnaise, ice cream, sherbet, cream cheese, sour cream, quark.
Potential Benefits:
- Improves taste and structure;
- Provides product stability during freezing-thawing;
- Reduces syneresis;
- Promotes the formation of solutions resistant to mechanical stress.
Dosage:
- Sauces / low fat mayonnaise - 0.2-0.5%
- Ice cream - 0.05-0.30%
- Cream cheese / sour cream - 0.05-0.45%
Directions for use:
We recommend adding with other dry ingredients to optimize dissolution and even
distribution of the gum. The dry mixture is added to the liquid mixture in a
ratio of 1: 2 until the final dispersion is formed.
For the production of ice cream, it is added to milk at any stage of the
production process before pasteurization.
For cream cheese, we recommend adding it after the fermentation process.
| Specifications | |
| Release form | Порошок |
| View | Gum |
