LBG (Locust Bean Gum) is used as a thickening agent and gelling agent in food technology. The bean, when made into powder becomes suitable for use in various food applications.
Ice cream is made smoother, is more flavor consistent, and is less melt resistant.
- Prevents whey-off in dairy products.
- Provides heat/shock resistance to ice cream.
- Adds body and provides suspension to beverages.
- Synergistic with xanthan and carrageenan.
- Replaces guar gum in many applications.
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