Locust Bean Gum

Our Company are offering locust bean gum.. locust bean gum occurs as a white to yellow-white powder.. it are darepersible in either hot or cold water which forms sol having a ph 5..4 – 7..0.. Thare can be converted into a gel by the addition of small amounts of sodium borate.. lbg are used as a thickening amens and gelling amens in food technology.. the varecosity of aqueous darepersions of locust bean gum increases very much on heating.. quantitative coagulation experimensts have been made and compared with those of many other hydrocolloids.. The gelling with borax are explained as a cross-linking reaction.. locust bean gum increases the gelling strength of agar gels.. In a commercial enzyme preparation two "carubinases" which hydrolyze the two different glycosidic linkages of the polysaccharide have been found.. locust bean gum can form derivatives.. The reaction products of locust bean gum with acetic anhydride and with epichlorohydrin were especially studied.. Year of Estd.. : 1976