In the food industry, locust bean gum is often used as a thickener, water-holding agent, adhesive and gelling agent with other edible gums. With it and carrageenan can form elastic jelly, while carrageenan alone can only get brittle jelly.

Compounding with agar can significantly improve the rupture strength of the gel. It is widely used as compound gelling agent for canned food when compounded with seaweed gum and potassium chloride.

It is a good ice cream stabilizer when compounded with carrageenan and CMC. It can also be used as water-holding agent in dairy products and frozen dairy desserts to enhance the taste and prevent the formation of ice crystals.
Today we will take a look at a few small knowledge points about acacia bean gum.

Introduction to locust bean gum

Locust bean gum, also known as locust bean gum, is the endosperm of locust bean seeds or endosperm powder as raw materials, processed food additives.

Sophora bean gum is a pure natural hydrocolloid, one of the sources of natural dietary fiber.

Properties of acacia bean gum

White to slightly yellow powder, odorless or with a slight odor, can be dispersed in hot or cold water to form a sol.

Molecular weight is about 300,000 daltons, it is an extremely good thickening and stabilizing agent. Refined grade acacia bean gum solution has good transparency.

It is mainly used as thickener, emulsifier and stabilizer in food industry.

Properties of acacia bean gum

➤ The viscosity of acacia bean gum rises with the increase of concentration, when the concentration is 2%, its viscosity is 46.4MPa.s.

➤ Sophora bean gum is a non-Newtonian fluid and its viscosity decreases with increasing shear rate.

➤ Ordinary acacia bean gum is only partially soluble in cold water, and is heated to 85 degrees Celsius and held for more than 10 minutes in order to be fully hydrated so that maximum viscosity is achieved upon cooling.

➤ Refrigeration has no effect on the viscosity of acacia bean gum solutions, whereas cold storage can cause a decrease in the viscosity of acacia bean gum.

➤ PH has little effect on the viscosity of acacia gum solutions, i.e. acacia gum is more stable in acidic and alkaline solutions.

Applications of semi-refined grade acacia gum

➤ Ice cream: control of ice crystals in ice cream, significant improvement of freeze-thaw stability of ice cream.

➤ Jelly: acacia bean gum and carrageenan can be compounded to form elastic jellies, while carrageenan alone can only obtain brittle jellies.

➤ Fillings/Sauces: Used in the production of fillings/sauces to improve texture, texture and water separation.

➤ Meat products: Used in the processing of meat products, western sausages, etc. to improve water-holding properties as well as to improve the organization and freeze/melt stability of meat.

➤ Canned pets: acacia bean gum and seaweed gum compounded with potassium chloride are widely used as compound gelling agents in canned pets.

➤ Dairy products: Provides freeze-thaw stability, enhances mouthfeel and improves texture in dairy products.

➤ Cheese: Used in cheese production to accelerate cheese flocculation, increase yield and improve coating.

Juice concentrates: acacia bean gum is used in fruit juice concentrates to enhance smoothness and improve the suspension of solids in the juice.

Application of refined grade acacia bean gum

➤ Highly translucent jelly: Refined acacia bean gum is used in highly translucent jellies to increase the gel strength of jelly products, increase the toughness and Q-elasticity of jellies, and improve water properties.