Advance Inorganics

Xanthan gums are widely used in the preparation of different types of food and cosmetic items. We are also capable of offering these gums to clients in required quantity at industry leading prices.

Chemical Properties:

1. Suspension property and emulsibility
2. Excellent solubility in water
3. Outstanding thickening property
4. Pseudo-plasticity
5. Fascinating heat stability
6. Satisfactory stability to acid and alkali
7. Stunning stability to salt and enzymatic hydrolysis

Application: Widely used as food and beverage additives such as bread, ice cream, juice, instant
Noodles , sausage, cake, salad seasoning, canned food, dehydrated food, soy sauce, toothpaste, medicine, cosmetics, pesticide, ceramics and so on.

A natural gelling agent derived from seaweed, carrageenan binds moisture and improves the texture, viscosity and firmness of a variety of foods.Carrageenans are everywhere. In fact, people have been harvesting seaweed for centuries to take advantage of the extremely effective gelling properties carrageenans.Today, carrageenans are used to add texture and stability to a broad range of products including dairy desserts, processed cheese, chocolate milk and fruity jellies.Carrageenans are also used in a variety of meat-based products providing firmness and texture to sausages and sliceability and juiciness to cooked ham.

We are the leading manufacturers and suppliers of the Locust Bean Gum Food Grade.

Name: Locust bean gum
Synonyms:Carob seed gum; Locust gum; Tragacol ; Carob gum CAS Registry Number:9000-40-2 EINECS:232-541-5

Locust bean gum is a galactomannan vegetable gum extracted from the seeds of the Carob tree. It is used as a thickening agent and gelling agent in food technology. It is soluble in hot water.Locust Bean Gum occurs as a white to yellow-white powder. It consists chiefly of high molecular weight hydrocolloidal polysaccharide, composed of galactose and mannose units combined through glycosidic linkages, which may be described chemically as galactomannan. It is dispersible in either hot or cold water, forming a sol having a pH between 5.4 and 7.0, which may be converted to a gel by the addition of small amounts of sodium borate. Its main function is as a stabilizer and thickener. E410,Locust bean gum , Carob gum,Locust bean gum thickener,Locust bean gum stabiliser,Locust bean gum gelling agent,Locust bean gum emulsifier,Locust bean gum supplier,Locust bean gum manufacturer,Locust bean gum exporter,Locust bean gum distributor,Locust bean gum importer

Additional Information:

• Item Code: LBG002
• Production Capacity: 20000 MT
• Delivery Time: 1-2 Days
• Packaging Details: 25 kg