What You Need to Know
Locust bean gum (LBG, from Ceratonia siliqua endosperm) forms helical junctions with mastic resin's poly-β-myrcene chains via hydrophobic interactions. The system requires calcium ions (50-100ppm) from mastic's natural impurities to stabilize the gel network. Named reactions include the 'Chios fracture' (characteristic clean break from isoprenoid alignment).
Creates translucent, slow-melting gels with intense pine-citrus aroma. Traditional 'Sakızlı muhallebi' (mastic pudding) relies on the gum's delayed syneresis for creamy texture. Modern applications include aerated mastic foams stabilized by LBG's interfacial activity.
Key Parameters
Temperature
°C - °C
Time
45min at 70°C
20min (hydration) - 120min (flavor development)
Equipment
Steps
- 1.
undefined
- 2.
undefined
- 3.
undefined
The Science
Primary Reaction
Galactomannan gelation