Description
Locust bean gum forms a weak, heat‑stable gel when combined with xanthan gum.
Technical
The gelation is driven by hydrogen bonding between galactomannan chains and xanthan gum, reinforced by ionic interactions. It is highly sensitive to concentration, pH, ionic strength, and shear, making it a versatile thickening agent.
Science
Primary Reaction
Hydrogen bonding and ionic cross‑linking of LBG chains with xanthan gum and divalent cations
Sensory Profile
Aroma ()
neutralsweetearthymildly nuttysubtly woody
Origin & History
Civilization
Middle Eastern and Indian
Era
Traditional
Region