|
dal 1911 |
|
Locust bean gum |
|
Locust bean gum is compatible with other hydrocolloids as well as carbohydrates and proteins and gives good performances in a wide pH range. This additive is extremely versatile as a thickener or viscosity modifier, stabilizer and suspending agent; it can be used in several products (sauces, milk and cheese, cake and biscuits, pie filling, canned meat, frozen confections) and since it does not contain gluten, it is indicated for celiac patients food. A particular grade of locust bean gum is also used for several pet food productions. It contributes to make lowering the cost of customers production retaining more water and making end products more beautiful, attractive and creamy. A very small addition of locust bean gum is sufficient to improve the quality and cheaper to use than others solutions. |
|
Locust Bean Gum is a polysaccharide with unique properties, extracted from the seeds of the centenary Carob tree (Ceratonia Siliqua) widely cultivated in the Mediterranean area, especially in Sicily, where the wild GMO free variety of Carob tree gives a natural high quality food additive which is successfully employed in a wide range of food preparations. The seed is composed of a central, hard embryo germ portion, surrounded by a large layer of white semi-transparent endosperm; the whole mass is in turn covered by a tenacious dark husk. |
|
To obtain a high quality locust bean gum it is necessary to remove the outer husk and to separate the endosperm from the proteins (germ) by a natural thermo mechanical process. The powder of the endosperm, after ground into a fine flour, forms in hot water a high viscosity solution. Also the husk shows interesting properties and synergism to get a firm and resistant gel on canned food. Carob seeds are processed by pollution-free process which is different from the chemical process used in many other countries. |
