LOCUST BEAN GUM

Table of Contents

• Product Overview & Specifications
• Detailed Applications
• Usage Guidelines
• Industry Case Studies
• Request Consultation

Locust Bean Gum: Product Overview & Specifications

Key Parameters

Technical Advantages

• Synergistic effect with xanthan gum (1:1 ratio increases viscosity by 150%)
• Heat stability up to 85°C
• pH range: 3.5-11

Industrial Applications of Locust Bean Gum

Food Industry Solutions

• Dairy: Ice cream stabilization (0.15-0.25% dosage prevents crystal formation)
• Bakery: Gluten-free bread texture enhancement
• Meat: Sausage binding agent (replaces 30-50% phosphates)

Pharmaceutical Uses

• Tablet disintegrant: 2-5% in fast-dissolving formulations
• Ophthalmic solutions: 0.5-1.2% for viscosity control

Optimal Usage Guidelines

Hydration Protocol

1. Pre-mix with sugars (1:5 ratio)
2. Hydrate at 70-80°C for 25 mins
3. Cool to 40°C before combining with acid ingredients

Compatibility Matrix

Verified Industry Implementations

Case 1: Dairy Manufacturer (Spain)

• Challenge: Reduce ice cream melt rate by 40%
• Solution: 0.18% LBG + 0.12% guar gum blend
• Outcome: 34% longer heat resistance at 25°C

Case 2: Pharmaceutical Co. (Germany)

• Application: Sustained-release matrix tablets
• Formulation: 15% LBG + HPMC (2:1 ratio)
• Result: 8-hour controlled API release profile

Technical Consultation & Sampling

Why Choose Our LBG?

• ISO 22000 & Halal certified production
• 30-ton/month production capacity
• Custom particle size solutions (60-200 mesh)

Contact our application specialists:
Email: info@vivalr.com
Tel: +86 15866781826