Following Qiao International Trading (Shanghai) Co., the nation's largest importers and exporters, import phone manufacturers locust bean gum, locust bean gum CAS number, the viscosity of locust bean gum, locust bean gum Shanghai's latest offer, locust bean gum prices, locust bean the role of gum, locust bean gum formula, molecular weight locust bean gum, locust bean gum indicators, locust bean gum added amount, welcome new and old customers call to discuss. Model: RO-80 viscosity: 3,700cps English name: Locust bean gumCAS: 9000-40-2 known as: carob bean gum, locust bean gum, locust bean gum longhorn traits: white to pale yellow powder, odorless or with a micro odorless, colorless, tasteless refined endosperm plant polysaccharides, mainly containing mannose and a half of milk sugar, a molecular weight of about 300,000 Daltons, is extremely good thickening stabilizer. Its most important feature is its agar, Danish agar, xanthan gum, carrageenan and the like hydrophilic colloid have good gel synergy enables the amount of the low level of the composite and to improve the gel structure. Dispersible in hot or cold water to form a sol purposes: thickener stabilizer; emulsifier; gelling agent; for jam jelly and cream cheese, wiping performance can be improved. Limit: ice cream jam jelly ice cream popsicles 5.0g / kg Overview: locust bean gum, also known as locust bean gum, a locust tree from seed production and processing in the Mediterranean from the plant seed gum. White or light yellow powder, odorless or slightly smell. Mainly in the food industry as a thickener, emulsifier and stabilizer. Locust bean gum structure is a galactose and mannose residues in the polysaccharide compound structural unit. Application: In the food industry, locust bean gum is often compounded with other edible gum as a thickener, holding agent, adhesives and gelling agents. Use it with carrageenan complex can form an elastic jelly, but alone you can only get brittle carrageenan jelly. Agar complex with it can significantly increase the fracture strength of the gel. And potassium chloride and sodium alginate complex compound widely used as a gelling agent in food cans. And carrageenan, CMC complex is a good ice cream stabilizer. Can also be used in dairy products and frozen dairy desserts for holding agent to enhance the taste and prevent the formation of ice crystals. Refined locust bean gum solution has a good transparency. Ordinary locust bean gum only partially dissolved in cold water, heated to 85 degrees for 10 minutes or more to fully hydrated, the cooling after the maximum viscosity. 1. locust bean gum and carrageenan complex can form an elastic jelly, but alone you can only get brittle carrageenan jelly. 2. seaweed gum and locust bean gum chloride compound widely used in canned pet composite gelling agent. 3. locust bean gum / carrageenan / CMC composite stabilizer of ice cream is good, the amount of 0.1-0.2%. The locust bean gum is also used in dairy products and frozen dairy desserts holders act as agent to enhance the taste and to prevent the formation of ice crystals; 5. cheese for cheese production can accelerate the flocculation, increase productivity and enhance the coating effect (the amount of 0.2-0.6%); 6. used to improve water holding capacity and improved meat organizational structure and freeze / thaw stability of meat, sausages and other Western-style processing; 7. for puffed food, giving lubrication during extrusion effect, and can increase production and extend shelf life; 8. used to control the suction effect of pasta dough, improving dough properties and quality, aging time. Quality indicators: Specifications: CERTIFICATE OF ANALYZE Brand: Kaiya Origin: Imported Product Name: locust bean gum Model: RO-80 viscosity: 3,700cps dry weight loss: 8.83% Ph: 5.44 Sieve test: 0.1% of the total plate count: 800 cfu / g Yeast & Mold: 40 cfu / g of E. coli: Negative Salmonella: Negatve Following Qiao International Trading (Shanghai) Co., integrity management, welcomed the new and old customers call to discuss!