Locust bean gum EE3000

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LBG Locust Bean Gum Series

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Locust bean gum (carob bean gum, E410) is a galactomannan gum extracted from carob seeds and used as a thickener, stabilizer, emulsifier and gelling agent. It is mainly composed of a high molecular weight hydrocolloid polysaccharide, composed of galactose and mannose combined by glycosidic bonds, and can be chemically described as galactomannan. Locust bean gum not only has good freeze-thaw stability, but also has good synergy with other hydrophilic gums. At present, locust bean gum is mainly used in ice cream, cream cheese, yogurt, sauce, salad dressing, soft drinks and so on.

Chapter One Physical and Chemical Properties
	Min.	Max.
Taste (typical)	-	-
Moisture (infrared)	0%	14%	≤ 14%
Odor (typical)	-	-	tasteless
pH	5.0	7.0
Powder color	-	-	gray
Texture	-	-	Powder
Viscosity (hot)	3000cps	3200cps	(1.0%,RV 20 RPM,25C, Bollerfeld Viscometer)
Total ash	0%	1.2%	(800 ℃,3-4hours)
Acid insoluble	0%	4.0%
Protein	0%	7.0%	(Kjeldahl)
Ethanol and propylene glycol			Individual or total ≤ 1%
Density			0.62g/cm3
Galactose			Pass inspection
Mannose			Pass inspection
Starch			Not checked out. Take 1/10 of the sample solution, drop iodine solution, the solution does not change blue.
galactomannan content			≥75%
Solubility	-	-	Insoluble in ethanol
sieving experiment	90%	100%	100 mesh, American standard sub-sieve
Shelf life	-	-	24 months
Packing specification	-	-	25KG kraft paper bag (PE inner film)
Dioxin	-	0.4ppm
Pentachlorophenol	-	0.1ppm
Ethylene oxide (sum of ethylene oxide and 2-chloroethanol)			<0.01ppm/not detected
Chapter II Microorganisms
	Min.	Max.
total number of colonies	-	5000 CFU/g	TS IN ISO4833-1
Total number of yeasts and molds	-	500 CFU/g	TS IN ISO 21527-2
Escherichia coli	-	1g sample was negative for E. coli	TS IN ISO 16649-2
Salmonella	-	Negative for Salmonella in 25g sample	TS IN ISO6579-1
Staphylococcus aureus	-	＜10 CFU/g
Chapter III Heavy Metals
	Min.	Max.
Lead	-	2 ppm
Arsenic	-	3 ppm
Mercury	-	1 ppm
Cadmium	-	1 ppm
Heavy Metal	-	20 ppm
Chapter IV Regulatory Data
CAS Login Number		9000-40-2
E-code		410
HS Tariff Code		13.02.32.10
Country of Origin		Turkey
genetically modified food		No
Vegan food		Yes
United States Food and Drug Administration regulations		21 CRF 184.1343
EU regulations		NO 231/2012
kosher food		Yes
Halal food		Yes
Chapter V Nutrition/100g
Calories		199
Fat		1g
Carbohydrate		80g
Protein		7g
Water		11g
Chapter VI Microscopic Identification
An appropriate amount of the ground sample was dissolved in an aqueous solution containing 0.5 iodine and 1 potassium iodide and observed under a microscope. Locust bean gum contains elongated tubular cells with spaces between them. The brown component in locust bean gum is less than that in guar gum. Guar gum showed a round to pear-shaped cell population, and the cells were more compact, the color transition from yellow to brown.

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