Used alone, a galactomannan, such as locust bean gum, thickens and form viscous, shear thinning solutions in several food applications and categories. Locust bean gum is extracted from the seeds of the European carob tree. Locust bean gum contains more smooth zones making it insoluble at room temperature and, unlike guar, it can cross-link xanthan and kappa carrageenan to form mixed gels.
Locust bean gum is used as a thickening agent and gelling agent in many food applications such as fresh dairy, frozen dairy, condiments and processed fruit & vegetables. Locust bean gum has a neutral taste, consumer preferred texture, and can improve viscosity.
- Viscogum® Locust Bean Gum
Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.