A conventional traits: 
 Chinese name: carob gum 
 CAS Registry No. :9000-40-2 
 English Name: Carob gum 
 The EINECS :232-541-5 
 Chinese alias: carob gum; locust bean gum, locust bean gum, carob gum. 
 Nature: Locust bean gum is white or slightly yellow powder, odorless or slightly smell. , Consisting mainly of mannose and half milk sugar, the molecular weight of about 300,000 daltons, is very good thickening stabilizer. 
 Functions: it is the most important features of agar, Danish agar, carrageenan and xanthan gum and other hydrocolloids good gel synergies and enable the composite amount of very low levels and organizational structure to improve the gel. Refined locust bean gum solution has a good transparency. Ordinary locust bean gum in cold water only partly dissolved by heating to 85 degrees for more than 10 minutes to fully hydrated, so that the cooling maximum viscosity. CAS Registry No. :9000-40-2 
 Second, use: 
 Locust bean gum in the food industry, often with complex and other edible glue used as a thickener, holding agent, binder, and gelling agent. Can be formed with carrageenan compound elastic jelly, the exclusive use of carrageenan is only brittle jelly. Agar complex with it can significantly improve the rupture strength of the gel. With sodium alginate and potassium chloride compound widely used as a composite of canned food gelling agent. With carrageenan, CMC compound is a good ice cream stabilizer. Can also be used for dairy products and frozen dairy products, sweets hold the agent to enhance the taste and to prevent ice crystal formation. 
 Third, the use of induction: 
 (1) locust bean gum and carrageenan with the formation of elastic jelly, while the use of carrageenan alone can only get brittle jelly. 
 (2) locust bean gum, sodium alginate and potassium chloride compound widely used as a gelling agent compound pet canned. 
 Locust bean gum / carrageenan / CMC composite is a good ice cream stabilizer, the amount of 0.1-0.2%. 
 (4) Locust bean gum is also used in dairy products and frozen dairy products, sweets act as a holding agent to enhance the taste and to prevent ice crystal formation; 
 5 for cheese production can speed up the cheese flocculation, increase production and enhance coating effect (the amount of 0.2-0.6%); 
 Used in the processing of meat, Western-style sausages to improve the water holding capacity and organizational structure to improve meat and freezing / melting stability; 
 7 for the puffed food, to give a lubricant in the extrusion process, and can increase production and extend the shelf life; 
 8 for surface products to control the suction effect of the dough, to improve dough properties and quality, to extend the aging time. 
 Fourth, packaging and storage: 
 1 Packaging: paper bags of 25 kg / bag 
 (2) Storage: a cool place, avoid direct sunlight, can not be exposed to cold and wet environment, do not coexist with a strong taste of things 
 The manufacturer of the locust bean gum, locust bean gum, quote, use of locust bean gum, locust bean gum thickener, the amount of locust bean gum, locust bean gum manufacturers, locust bean gum, locust bean gum wholesale, please call to discuss! Bow Hui Peng :0371-53,786,382 13,303,863,673, QQ 2,366,783,855