Produced from the seeds of the carob tree, locust bean gum is a so-called polysaccharide. The special property that makes locust bean gum stand out and the reason why it is so popular in the food industry is its ability to bind water. For example it is capable of binding 80 to 100 times its own weight in water. As a result, locust bean gum is regularly used as a binding or thickening agent.
Locust bean gum can also be used to stabilise emulsions and prevent the formation of crystals. The food industry uses locust bean gum in dairy products, confectionary and ice cream as well as in diet foods.

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