Locust Bean Gum

IUPAC Name	: Ethyl 2-chloro-2-(phenylhydrazinylidene)acetate
Cas Number	: 9000-40-2
HS Code	: 1302.32.00
Formula	: C₁₈H₃₂O₁₆

Basic Info

Appearance Name	: Off white powder
Common Names	: Locust Bean Gum
Packaging	: 25 Kg Bag

Industry

Food Ingredients

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Technical Document

Brief Overview

Locust bean gum has been used as a food additive with wide applications such as a stabilizer, thickener, and gelling agent. This substance is generally found in dairy-based frozen products, such as jellies, ice cream, and cheese. Locust bean gum can also be used in baking products to provide a better texture, softer, and longer shelf life due to its water-holding properties. Enough dietary intake of locust bean gum can also help lower blood glucose and decrease cholesterol levels. The physical properties of this substance are white powder and insoluble in organic solvents.

Manufacturing Process

The manufacturing process started by extracting the seed from the carob fruit pulp. The seed was then heated to separate the germs using sulfuric acid as the solvent. The next step was to treat the seeds with the thermal-mechanical method. This process involved a rotating furnace to remove the seed coat and obtain the endosperm. The final step was to grind the endosperm to form a locust bean gum powder.

Food Industry

Locust bean gum is used as a thickening, stabilizing, and gelling agent. It is used in ice cream manufacturing as a stabilizing agent due to its properties that can inhibit the formation of ice crystals. It is also used as a gluten-free food additive. Locust bean gum can replace guar gum in the food and beverage industry due to its lower price.

Oil and Gas Industry

Locust bean gum in the oil and gas industry thickens the end products.

Textile Industry

Locust bean gum is used as a sizing agent in the textile industry to enhance the handleability and bonding characteristics between resin systems. It is also used as a thickener in textile processing.