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Topic: Locust bean gum

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	Ingredients -- Locust Bean Gum (Site not responding. Last check: 2007-10-22)
		Locust bean gum is a polysacharide (a long chain made of sugars) made of the sugars galactose and mannose.
		In locust bean gum, the ratio of mannose to galactose is higher than in guar gum, giving it slightly different properties, and allowing the two gums to interact synergistically so that together they make a thicker gel than either one alone.
		Locust bean gum is extracted from the endosperm of the seeds of the carob tree Ceretonia siliqua, which grows in Mediterranean countries.
	sci-toys.com /ingredients/locust_bean_gum.html (176 words)

	491. Carob bean gum (WHO Food Additives Series 15)
		The carbohydrate component of carob bean gum is considered to be a neutral galactomannan polymer consisting of a main chain of 1,4- linked D-mannose units with a side chain of D-galactose on every fourth or fifth unit, attached through 1,6-glycosidic linkages to the polymannose chain.
		Carob bean gum caused a significant rise in faecal N loss, resulting in a marked reduction of apparent protein digestibility from 87.8% in the controls to 75%.
		Locust bean gum had no effect in the digestibility of the diet, nor was there any significant effect on growth (Vohra et al., 1979).
	www.inchem.org /documents/jecfa/jecmono/v15je06.htm (2407 words)

	Locust bean gum
		Locust bean gum (E410; also called Carob bean gum and Carubin) is extracted from the seed (kernels) of the carob tree (Ceratonia siliqua).
		Locust bean gum is less soluble and lower viscosity than guar gum as it has fewer galactose branchpoints.
		Locust bean gum differs from guar gum in that it does form thermally-irreversible weak gels by association of the galactose deficient regions and therefore has poorer freeze thaw behavior.
	www.lsbu.ac.uk /water/hyloc.html (462 words)

	Non-wood forest products for rural income and sustainable forestry - SEED GUMS 3 (Site not responding. Last check: 2007-10-22)
		Locust bean (or carob) gum is the whitish powder obtained from grinding the endosperm of the seeds of Ceratonia siliqua, a tree widely cultivated in the Mediterranean region.
		Locust bean gum is an important constituent of many soups, where its property of fully dissolving and thickening only at high temperatures is critical.
		A major obstacle to the economic recovery of the seed gum is the toughness of the seed pod and the difficulty, firstly, of separating the seeds from the surrounding pulp and, secondly, splitting and cleanly separating the endosperm from the germ.
	www.fao.org /docrep/V9236E/V9236e06.htm (4477 words)

	Food Product Design: Applications - Special Effects With Gums
		As a result, locust bean gum is not cold-water soluble - it will swell somewhat in cold water - while guar gum is cold-water soluble." This structure also allows locust bean gum to form a synergistic gel with xanthan gum and to moderate the brittle gel produced by kappa carrageenan.
		Tara gum, derived from the tara bush, Caesalpinia spinosa, is a galactomannan that structurally resembles guar and locust bean gums.
		Gums are generally used in the range of 0.05% to 1.00%, while starches are usually in the 0.75% to 10.0% range.
	www.foodproductdesign.com /archive/1999/1299ap.html (4356 words)

	Guar Gum
		Guar gum is used as a thickener in cosmetics, sauces, salad dressings, as an agent in ice cream that prevents ice crystals from forming, and as a fat substitute that adds the "mouth feel" of fat.
		Guar gum is a galactomannana similar to locust bean gum consisting of a -linked b-D-mannopyranose backbone with branchpoints from their -positions linked to a-D-galactose i.
		Guar gum is made up of non-ionic polydisperse rod-shaped polymers consisting of molecules longer than found in locust bean gum made up of about, residues.
	www.siteradar.com /guar-gum.htm (1109 words)

	BioMed Central \| Full text \| The addition of locust bean gum but not water delayed the gastric emptying rate of a ...
		Locust bean gum (St. John's bread, carob seed gum), the gum extract from carob seed (Ceratonia siliqua), is widely used as a thickening and stabilizing agent in food (e.g.
		Since locust bean gum is not digested or absorbed in the stomach or the small bowel and the caloric content in the 6 g Nestargel (2.4 kcal) added to the basic test meal was minimal, a caloric influence of Nestargel on gastric emptying was interpreted as insignificant in this study.
		Locust bean gum has been shown to manage [24] or fail [25] in decreasing the postprandial glucose response in non-insulin-dependent diabetes patients.
	www.biomedcentral.com /1471-230X/3/12 (3730 words)

	World Intellectual Property Organization (Site not responding. Last check: 2007-10-22)
		GUAR GUM OR CARRAGEENAN GUM This invention relates generally to a hydrocolloid coated tablet, to a hydrocolloid tablet coating, to a method to prepare hydrocolloid compositions useful to coat such tablet (s), a method for treating patients using such tablets and to an article of manufacture comprising such a tablet (s).
		An evaluation of locust bean gum, carrageenan gum and guar gum as coatings for tablets (active drug ingredients) was successfully done in Examples 1-3 to observe visual appearance after being coated on actives as regards coating capability.
		A gum suitable for forming a coating on a tablet receptive to said coating, wherein said gum comprises a gum selected from the group consisting of locust bean gum (Galactomannans), guar gum, carrageenan and mixtures thereof in an amount in the range from about 0.05% to about 4% of the total gum coated tablet weight.
	www.wipo.int /ipdl/IPDL-CIMAGES/view/pct/getbykey5?KEY=01/26633.010419&ELEMENT_SET=DECL (3813 words)

	501. Carob (locust) bean gum (WHO Food Additives Series 16)
		Introduction Carob bean gum (also called locust bean gum) is the material separated and variously refined from the endosperm of the seed of the carob tree, Ceratonia siliqua, a large leguminous evergreen that is widely cultivated in the Mediterranean area.
		The carbohydrate component of carob bean gum is considered to be a neutral galactomannan polymer consisting of a main chain of 1,4-linked D-mannose units with a side chain of D-galactose on every fourth or fifth unit, attached through 1,6-glycosidic linkages to the polymannose chain (LSRO/FASEB, SCOGS-3, 1972).
		Carob bean gum was injected via the air cell and yolk or albumen route into fertile eggs prior to and after 96 hours of incubation.
	www.inchem.org /documents/jecfa/jecmono/v16je07.htm (3015 words)

	[No title]
		When locust bean gum is added to kappa carrageenan, the gel breaking strength increases reaching a maximum at a 1 : 1 ratio of the two hydrocolloids.
		Contrary to locust bean gum, iota carrageenan significantly decreases the breaking strength and rigidity of kappa carrageenan gels, the effect being related to the proportion of iota carrageenan in the system.
		Contrary to locust bean gum and iota carrageenan, amidated low methoxyl pectin does not contribute significantly to kappa carrageenan gel formation, the textural parameters of cohesiveness and elasticity being essentially the same as for pure kappa carrageenan.
	www.cpkelco.com /carrageenan/gelling_mechanism.html (1727 words)

	SYNERGISTIC GELATION OF XANTHAN GUM WITH LOCUST BEAN GUM: A RHEOLOGICAL INVESTIGATION (Site not responding. Last check: 2007-10-22)
		As the temperature is increased from 25°C to 85°C, whilst the LBG system do not show any qualitative change but there is only a parallel, downward shift of viscosity values, in the case of xanthan there is a dramatic change in the corresponding curve profiles, due the thermally induced helix-coil conformational transition.
		In addition, the marked gap between the elastic responses of the pure LBG and the LX 1:3 systems demonstrates the strong effect of the initial addition of xanthan to the pure LBG, especially in the low frequency range, whereas the highest synergistic effect is attained for the LX 1:1 system.
		The first step could be reasonably ascribed to the melting process of the mixed xanthan-locust bean gum junction zones, in which the association of XG with LBG is occurring with the xanthan component in its fully ordered helical conformation.
	www.dicamp.units.it /organico/homepages/pricl/SYNERGISTIC%20GELATION%20OF%20XANTHAN%20GUM%20WITH%20LOCUST%20BEAN%20GUM.htm (685 words)

	Food Product Design: Cover - October 2004 - Hydrocolloid Handbook
		Locust bean gum comes from the carob seed, thus it is also referred to as "carob seed gum." Tree exudates refer to gums derived from sap, such as gum acacia.
		Manufacturers define different grades and qualities of guar gum by the particle size, the viscosity that is generated with a given concentration, and the rate at which that viscosity develops.
		Locust bean gum comes almost exclusively from the Mediterranean where processors derive it from the kernel of the carob tree.
	www.foodproductdesign.com /archive/2004/1004CS.html (5284 words)

	Student Sheet 22- Some Gum Fun
		Many gums are extracted from plants and we know that ancient Egyptians used locust bean gum in the binding of mummies.
		Guar gum (GG) and locust bean gum (LBG) are extracted by grinding the endosperm portions of the seeds of the legume plants Cyamopsis tetragonolobus and Ceretonia siliqua respectively.
		It is thought that the galactomannans of guar and locust bean link with helices of xanthan to form a more rigid molecular structure of a gel.
	www-saps.plantsci.cam.ac.uk /worksheets/ssheets/ssheet22.htm (1208 words)

	Gum
		As a result, locust bean gum is not cold-water soluble - it will swell somewhat in cold water - while guar gum is cold-water soluble.
		This structure also allows locust bean gum to form a synergistic gel with xanthan gum and to moderate the brittle gel produced by kappa carrageenan.
		In general, gums are used to influence texture and mouthfeel, as well as water-binding and stabilization of crystallization properties of ice cream and confectionery products.
	www.cs.cmu.edu /~rapidproto/activities/food/gum.html (972 words)

	405. Gum, carob bean (WHO Food Additives Series 8)
		BIOLOGICAL DATA BIOCHEMICAL ASPECTS The principal component of this gum is a galactomannan with a linear chain of (1 -> 4) linked ß-D-mannopyranose units with alpha-D-galactopyranose units attached by (1 -> 6) linkages to every fourth or fifth mannose.
		The increase in the relative weight of the caecum at the 2% and 5% levels is not considered to be of toxicological importance (Til et al., 1974).
		OBSERVATIONS IN MAN A clinical study of a commercial preparation of carob bean grain as a laxative in doses of "two heaping teaspoonfuls" in 56 patients, some of whom took the preparation regularly for two years, resulted in no untoward effects related to the gastro-intestinal tract, and no allergenic reaction (Holbrook, 1951).
	www.inchem.org /documents/jecfa/jecmono/v08je05.htm (1559 words)

	Texturant Systems: Product Overview: Locust Bean Gum (Site not responding. Last check: 2007-10-22)
		The Egyptians used locust bean paste to glue the bandages onto mummies.
		LBG is extracted from the seeds of Ceratonia siliqua, the European carob tree, which is evergreen and leguminous.
		LBG is obtained from the endosperm of the seeds in which it acts as a carbohydrate reserve during germination.
	www.texturantsystems.com /texturant/html/e/products/locust.htm (125 words)

	Carob Bean Pods (Site not responding. Last check: 2007-10-22)
		The ground seeds are used as a substitute for cocoa and as a food (also known as algarroba, St. John's bread, and locust bean gum).
		The seeds are then processed to produce locust bean gum (ceratonia or carob bean gum).
		The gum may be mixed with tragacanth gums (E143) which exude from the trunk and branches of another species of the pea family.
	www.herbalhut.com /carob.htm (1061 words)

	Xanthan gum and locust bean gum in confectionery use - Patent 4219582 (Site not responding. Last check: 2007-10-22)
		Specifically, the xanthan gum and guar gum combination for use as stabilizer in ice creams, or frozen desserts, is taught in U.S. Pat.
		The particular xanthan gum-locust bean gum combination of this invention is especially valuable in formulating starch jelly candies.
		Without adding the xanthan gum and locust bean gum, the regular high amylose starch confections require 8-12 hours in the hot conditioning room to gain the required gel structure for demolding.
	www.freepatentsonline.com /4219582.html (880 words)

	TIC Gums - #1 Preferred Supplier of Hydrocolloids
		Comprised of synergistic, protein-reactive hydrocolloids including guar gum, locust bean gum and carrageenan, Dairyblend 701-SC is used primarily for sour cream as a thickener, water binder, and stabilizer.
		A-2010 is comprised of modified gum arabic and is used to replace modified food starches in beverage concentrates and liquid flavor emulsions.
		Caragum 200 as a locust bean gum replacement that is as effective as it is affordable.
	www.ticgums.com /store/Pressreleases.asp (3220 words)

	Chronic effects of agar, guar gum, gum arabic, locust-bean gum, or tara gum in F344 rats and B6C3F1 mice. (Site not responding. Last check: 2007-10-22)
		Chronic effects of agar, guar gum, gum arabic, locust-bean gum, or tara gum in F344 rats and B6C3F1 mice.
		Chronic effects of agar, guar gum, gum arabic, locust-bean gum, or tara gum in F344 rats and B6C3F1 mice.Separate groups of 50 rats and 50 mice of each sex served as controls for each study.
		Diets containing 25,000 (2.5%) or 50,000 ppm (5.0%) agar, guar gum, gum arabic, locust-bean gum or tara gum were fed to groups of 50 male and 50 female F344 rats and B6C3F1 mice for 103 wk.
	www.pdg.cnb.uam.es /UniPub/iHOP/gp/4380014.html (168 words)

	Cereal Chem 2003 \| Effect of Hydrophilic Gums on the Quality of Frozen Dough: II. Bread Characteristics. (Site not responding. Last check: 2007-10-22)
		The major objective of this research was to reduce ice crystallization and recrystallization in frozen dough by incorporating hydrophilic gums such as carboxy methyl cellulose (CMC), gum arabic, kappa carrageenan (kappa-carrageenan), and locust bean gum at three different levels with flour derived from a Hard Red Spring wheat cultivar.
		Bread loaves made with locust bean gum had a brighter crust color and lighter crumb color as indicated by higher L color values of the chromameter.
		Bread shelf-life evaluated through bread crumb moisture and bread firmness values showed that bread loaves prepared with locust bean gum retained moisture to a greater extent and were softer when compared with the frozen control.
	www.aaccnet.org /cerealchemistry/abstracts/2003/1010-03R.asp (404 words)

	Patent 6,093,420
		In particularly preferred embodiments, the crosslinking agent is locust bean gum.
		In preferred embodiments, the cross-linking agent is, e.g., a homopolysaccharide such as locust bean gum, an ionizable gel strength enhancing agent, or mixtures thereof.
		In preferred embodiments where the sustained release formulation is dosed on a twice-a-day basis, the tablet releases at least 6% by weight at about 2 hours after exposure of the dosage form to simulated gastrointestinal fluid and releases 50% by weight of the insoluble from about 5 to about 8 hours after such exposure.
	www.pharmcast.com /Patents/072500OG/6093420_SustainedRel072500.htm (1105 words)

	Price pressure ongoing for locust bean gum supplies (Site not responding. Last check: 2007-10-22)
		Food manufacturers use locust bean gum, which provides high viscosity and functions as a water binder, in a wide range of processed foods like cheese, ice cream, bakery products and soups.
		Locust bean gum is one of the classic cyclic hydrocolloids, that along with gum arabic traditionally experiences price highs and lows, with the last peak in 1995.
		The gum is also blended with other hydrocolloids, ‘principally carrageenan but also xanthan gum and others,' says Zuber, due to its strong interaction and synergistic effect.
	www.foodnavigator.com /news/news-NG.asp?id=56845 (656 words)

	New yellow mustard compound might be a food processing fix-all (Site not responding. Last check: 2007-10-22)
		Yellow mustard gum can be used as a stabilizer and texture-improving agent in foods containing both oil and water, such as salad dressings and mayonnaise.
		The yellow mustard gum can also be used in processed meats, which tend to "sweat," making the meats unappealing to consumers.
		Locust bean gum is already widely used on its own as a stabilizer in the food industry.
	www.mancan.mb.ca /uofg9911.html (512 words)

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