Carob, S.A.

Locust Bean Gum Palgum

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CAROB, S.A. Lbg Palgum

Locust Bean Gum is one of the noblest and well known food stabilisers used by the industry. Lbg is obtained from the kernels of the carob tree (Ceratonia Siliqua) which is found in the Mediterranean area. Locust bean gum is a galactomannan polysaccharide. Its structure is essentially a straight D-mannose polymer linked C1-C4 with relatively regular branching on every fourth or fifth mannose group on C6 by single D-galactose units. This structure allows lbg to show synergisms with k-carrageenan and xanthan gum. Carob, S.A. at his modern plant of Mallorca manufactures Palgum High Grade a very high yield lbg
3500

Concentration: graph 1 shows how viscosity grows exponentially with the concentration. Temperature: in graph 2 is shown how lbg viscosity decreases with temperature. pH: since lbg is a neutral polymer, its viscosity and stability is very little affected by pH within the range of pH 3-11 (graph 3). Shear stress: lbg shows a pseudoplastic (shear thinning) behaviour (graph 4), which is desirable in any pumping operation with liquids.

Chemical Properties

and

Physical
Viscosity (cps)

3000 2500 2000 1500 1000 500 0

Solubility: lbg is only partially soluble in cold water and is completely soluble in hot. Viscosity: the ability of lbg to produce highly viscous aqueous solutions at relatively low concentrations makes it very interesting in food applications. Viscosity factors: is affected by several

0,0

0,2

0,4 % (w/w)

0,6

0,8

1,0

Graph 1 Lbg Palgum HG Viscosity vs concentration

Carob, S.A. Locust Bean Gum Palgum

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3000

2500

Viscosity 1% (cps)

2000

1500

1000

4000
500

3500
0 30 40 50 60 70 80 Temperature (C)

Viscosity 1% (cps)

3000

Graph 2 Lbg Palgum HG Viscosity vs temperature

2500

2000
3000

2800

1500 10 20 30 rpm 40 50 60

Viscosity 1% (cps)

2600

2400

Graph 4 Lbg Palgum HG Shear thinning behaviour

2200

2000

1800 3 4 5 pH 6 7 8

Graph 3 Lbg Palgum HG Viscosity vs pH

Carob, S.A. Locust Bean Gum Palgum

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800 700 Gel strength 1,5% w/w (g/cm ) 600 500 400 300 200

Synergism
100 0 0:100 10:90 30:70 50:50 70:30 90:10 100:0 Ratio Lbg:K-carrageenan

Locust bean gum shows synergisms with k-carrageenan and xanthan gum. With k-carrageenan, lbg forms in hot elastic gels increasing the gel strength. The maximum yield is obtained at a 50:50 lbg:kcarrageenan ratio (graph 5). Lbg also avoids the loss of water. With xanthan gum, lbg in hot gives very elastic gels with a remarkable water retention at a 60:40 lbg:xanthan ratio.

Graph 5 Lbg Palgum HG Synergism with K-carrageenan

500

400 Gel strength 1,5% w/w (g/cm )

2

300

200

100

0:100

20:80

40:60

60:40

80:20

100:0

Ratio Lbg:xanthan gum

Graph 6 Lbg Palgum HG Sinergysm with xanthan gum

Carob, S.A. Locust Bean Gum Palgum

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Lbg Applications

Application Ice cream

Feature 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 the mix Tasteless, no flavour masking properties Develops a basic viscosity that is not destroyed by agitation Avoids ice crystal formation High degree stabilisation High heat shock resistance Speeds up coagulation Increases the yield of curd solids Makes curd separation and removal easier Gives excellent, smooth resilient body and texture to the finished cheese Water exudation from fresh cheese is reduced Retains water and gives firm, spreadable texture and homogeneous products in cheese spreads and melted cheese Improves the baking characteristics of spray-dried cheese

Combined with Lbg grade recommended PALGUM HG Kappa carrageenan Or CMC-Na Guar gum Sodium Alginate

Sherbets

Cheese products

Kappa carrageenan Pectin Alone

PALGUM HG

PALGUM M/200

Application Meat products

Feature 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

Combined with Lbg grade recommended Kappa PALGUM HG or carrageenan STANDARD Xanthan gum

Carob, S.A. Locust Bean Gum Palgum

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Bakery

Butter Juices

Alone Doughs with good water-holding characteristics Doughs with constant functional properties Improves texture and softness Gives longer shelf-life, retarding staling and reducing crumbliness Give higher yield and saving eggs in cakes and biscuit doughs Gives firmer texture Improves the sliceability The cakes are easily removed from the cake pans Alone Effective antioxidant for butterfat Maintains the natural cloudiness of fruit beberages Stabilizing agent Treatment of diarrhoea and digestive problems There is not description of allergic effects Gives a higher degree of satiety without increasing caloric content Replacement of gluten Improves the elasticity of carrageenan Avoids the loss of moisture Improves sliceability Increase viscosity Eliminate syneresis Thickener Reduces sterilisation times and thermal load on the product Alone

PALGUM HG

PALGUM M-200 PALGUM HG

Baby milks

Alone

PALGUM M-200

Dietetics

Xanthan gum CMC-Na

PALGUM HG

Water jellies

Ketchup

Kappa carrageenan Xanthan gum Guar gum Tara gum Guar Xanthan gum Guar gum Xanthan gum

PALGUM M-200

PALGUM HG

Dressings

PALGUM HG PALGUM HG

Sterilised soups and sauces

Application Restructured foods

Feature Binding agent High water retention Improves sliceability Makes more slippery the pasta Binding agent Binding agent Phosphate replacer

Combined with Lbg grade recommended K-carrageenan PALGUM HG Xanthan gum

Fish fillet blocks Noodles

Guar Alone

PALGUM HG PALGUM HG

Carob, S.A. Locust Bean Gum Palgum

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Batter mixes Jams

Viscosity control in adhesive batters Avoids syneresis Makes spreadable the jams Avoids syneresis Improves the spreadability Improves the mouthfeel Improves cocoa particles suspension Prevent syneresis Improves sliceability Improves texture Gives elasticity Imparts creamier and fuller mouthfeel

Starch Alone or with : Pectin Xanthan Kappa carrageenan Agar Xanthan gum Kappa carrageenan Agar Kappacarrageenan Gelatine Guar gum Tara gum Xanthan gum Xanthan gum Kappa carrageenan Agar Kappa carrageenan Gelatine

PALGUM HG PALGUM HG

Sugar free jams Flan, pudding Cream toppings Milkshakes

PALGUM HG

PALGUM HG PALGUM HG

PALGUM HG GRADE or M-200 PALGUM HG

Mayonnaise

Avoids syneresis Emulsifies Improves the mouthfeel Improves cocoa particles suspension Prevent syneresis Improves sliceability Improves texture Gives elasticity Imparts creamier and fuller mouthfeel

Flan, pudding Cream toppings Milkshakes

PALGUM HG PALGUM HG

PALGUM HG

Legal Status
Locust bean gum is approved as food additive as E-410 by the European Union Normative EC/95/2.