Locust Bean Gum
E410 • synergy with carrageenan • stabilizer
Forms
refined (clarified) • standard 100‑mesh
Typical beverage dose
0.05–0.20% (with E407 0.01–0.03%)
Frozen desserts
0.15–0.40% (often with guar)
Hydration
80–90 °C with shear; pre‑mix with sugar
Particle size
100 mesh / as ordered
Indicative ranges; confirm target viscosity/texture. Observe local
additive limits for E410 and systems containing E407/E415.
| Parameter | Typical | Spec |
|---|---|---|
| Viscosity (1% @ 25 °C) | 2500–4000 mPa·s | ≥ 2500 mPa·s |
| Moisture | ≤ 12% | ≤ 12% |
| Ash | ≤ 1.5% | ≤ 1.8% |
| pH (1% sol.) | 5.5–7.5 | 5.0–8.0 |
| Acid‑insoluble matter | ≤ 1.0% | ≤ 1.0% |
| Particle size | ≥ 95% through 100 mesh | as ordered |
| Appearance | off‑white powder | conforms |
| Microbiological | TPC ≤ 5×10³ cfu/g; YM ≤ 300 cfu/g; pathogens neg. | per COA |
| Parameter | Typical | Spec |
|---|---|---|
| Viscosity (1% @ 25 °C) | 1500–2500 mPa·s | ≥ 1500 mPa·s |
| Moisture | ≤ 12% | ≤ 12% |
| Ash | ≤ 1.8% | ≤ 2.0% |
| pH (1% sol.) | 5.5–7.5 | 5.0–8.0 |
| Acid‑insoluble matter | ≤ 2.0% | ≤ 2.0% |
| Particle size | ≥ 95% through 100 mesh | as ordered |
| Appearance | light beige powder | conforms |
| Microbiological | TPC ≤ 1×10⁴ cfu/g; YM ≤ 500 cfu/g; pathogens neg. | per COA |
| Parameter | Typical | Spec |
|---|---|---|
| Composition | LBG + kappa carrageenan | per order (e.g., 60:40) |
| Target use | UHT chocolate milk / plant milks | conforms |
| Viscosity @ use level | stable, low shear | as ordered |
| Dosage guide | 0.05–0.15% total hydrocolloid | per application |
| Appearance | free‑flowing powder | conforms |
| Parameter | Typical | Spec |
|---|---|---|
| Composition | LBG + xanthan (E415) | per order (e.g., 70:30) |
| Target use | elastic gel desserts / cheese analog | conforms |
| Viscosity @ use level | heat‑activated synergy | as ordered |
| Dosage guide | 0.10–0.30% total hydrocolloid | per application |
| Appearance | free‑flowing powder | conforms |
| Applications | Packaging | Storage & Handling |
|---|---|---|
|
• Dairy desserts & puddings: body and clean spoon cut
(with E407).
• Plant milks & cocoa beverages: suspension and mouthfeel (with E407 at low dose). • Ice cream & frozen desserts: body, meltdown control (often with guar and CMC). |
• 25 kg multi‑wall paper bags with PE liner.
• Small packs for R&D/QC trials on request. |
• Non‑DG. Store cool/dry, sealed; protect from moisture
and odours.
• Pre‑blend with sugar/dextrose; hydrate at 80–90 °C under shear; cool quickly. |
Specs are representative; shipped material conforms to the lot
COA. We tune viscosity/mesh and blend ratios to your UHT/HTST or
batch process and target texture.