Locust bean gum is a natural hydrocolloid extracted from locust bean endosperm, functioning as a viscosity modifier and emulsion stabilizer in food systems.
It dissolves readily in cold water and develops full viscosity upon heating, performing effectively across pH 3–9 and temperatures up to 90°C. The ingredient binds free water molecules, reducing moisture migration and extending product shelf stability.
Food-grade purity meets international food safety standards. Typical dosage ranges from 0.1–0.8% depending on desired consistency and application. Compatible with starches, proteins, and other gums for synergistic thickening effects in sauces, dressings, ice cream, and processed meat formulations.
