Products in Beverage: Carob Bean Gum

A white to yellowish white, nearly odourless powder also called Carob Gum. It is obtained from the ground endosperm of the seeds (from the pod) of the carob tree (Ceratonia Siliqua L.- Taub. Fam. Leguminosae). The tree produces pods (Locust Beans) also known as St John’s bread (the Manna that came from Heaven). The tree only grows 20kms inland from the Mediterranean Sea.

A. Barbagallo Di Mauro Locust Bean Gum HOVISCO Grade is made from seeds of the carob tree, it is used as a food thickening agent where high viscosity is needed.

A. Barbagallo Di Mauro Locust Bean Gum Medium Grade is made from the seeds of the carob tree, it is used as thickening agent for food where easy dispersibility isneeded.

A. Barbagallo Di Mauro Locust Bean Gum Organic Grade is made from the seeds of the organic certified carob trees and used as thickening agent when requested in organic foods.

Realstab LBG is a locust-bean-gum. It is a selection of pure hydrocolloids widely used in food processing such as in sauces, emulsified sauces, dairy, ice cream, fruit-based products and meat.

Locust Bean Gum (LBG) is a Natural food additive derived from the carob tree (Ceratonia siliqua), prevalent in the Mediterranean region. The elongated pods of carob tree are coarsely ground, then separated as two fractions, pulp and seed. Locust bean gum, or LBG, is derived from the endosperm of the seed fraction. Product grades are determned by water viscosity, powder color/purity and particle size.

Gumix Locust Bean Gum is processed from the seeds of the locust bean tree known as Ceratonia silique, which is widely cultivated in the Mediterranean area. These seeds, or kernels, are the commercial source of Locust Bean Gum, although only part of the seed is useful for that purpose. The center of the seed is composed of a hard yellow embryo germ portion (25% to 30%) that is surrounded by a large layer of white semi-transparent endosperm (35% to 45%). This whole mass is covered by a tenacious dark brown husk, or outer coating (30% to 35%). Production of a high-quality locust bean gum involves efficient removal of the outer husk, and the separation of the endosperm from the germ. The seeds must first be conditioned and then dehusked and degerminated by various milling operations. The pure endosperm is then ground into a fine flour.

Willy Benecke Locust bean gum is a vegetable, natural thickening agent made from the seeds of the carob tree. Because of its heat and drought resistance, it is mainly native to the Mediterranean region. Spain, Italy and Portugal are the main producing countries. The legume tree has large, black-brownish, curved pods with a bulging edge and a leathery skin. The beans contained in it consist of about 30% husk, about 25% seeds and about 45% endosperm.

AEP Colloids Locust Bean Gum Supplier also referred to as Carob Bean Gum, comes from the carob tree (Ceratonia silisqua) of the family Leguminous. The gum itself is derived from the ground endosperm of the seeds contained in the pod-shaped fruit of the tree. Similar in composition to Guar Gum this galactomannan polysaccharide can be used in applications where clarity is not desired. The main difference between Guar Gum and Locust Bean Gum is the need for Locust Bean Gum to be dispersed in hot water and allowed to cool to achieve its full viscosity. Utilized on its own, this neutral polymer creates a stable viscosity over a wide range of pH levels with resistance to shear thinning.

A. Barbagallo Di Mauro Locust Bean Gum Standard Grade is made from the seeds of the carob tree, it isused as a food thickening agent where easy dispersibility is more important than an high viscosity totally specks free.