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The carob seed consists of three different parts: the husk surrounding the seed, the germ (protein) and endosperm (gum). The latter is the part used for LBG.

GRINDSTED® LBG is Danisco's trade name for LBGs. 

	ADI (mg/kg body weight)	EU-number	US FDA reference
Locust bean gum	Not specified	E 410	184.1343(GRAS)

Production facilities are situated in Spain and Portugal.

Products

LBG belongs to a group of hydrocolloids known as galactomannans. The chemical structure of LBG consists of a polymeric mannose chain branched with galactose units. LBG is mainly used as a thickening agent since it creates high viscosity in water systems.

LBG is not capable of forming gels on its own in water systems. However, it improves gel strength when used in combination with carrageenan or xanthan gum.

Application areas

Locust bean gum is used in a range of different food systems as a stabiliser or thickening agent and in certain gel systems as a texture modifier.

Typical applications of GRINDSTED® LBG:

• cream cheese
• dairy desserts
• ice cream
• fruit preparations
• baked goods
• pimento strips
• dressings and sauces
• canned pet food

Product range

	Viscosity	Particle size
GRINDSTED® LBG 047	min. 2,800 mPa.s	max. 2% > 150µ
GRINDSTED® LBG147	min. 2,800 mPa.s	max. 2% > 150µ
GRINDSTED® LBG 646	min. 2,400 mPa.s	max. 2% > 150µ
GRINDSTED® LBG 246	min. 2,400 mPa.s	max. 2% > 150µ
GRINDSTED® LBG 247	min. 2,800 mPa.s	max. 2% > 150µ

Danisco’s LBG products are available in various degrees of granulation and viscosity to suit the applications for which they are intended. A considerable degree of synergy can be achieved between LBG and other hydrocolloids, such as carrageenan and xanthan.

Legal status varies from country to country. Local food regulations should always be consulted concerning the status of this product, as legislation regarding its use in food may vary from country to country.