High Purity Locust Bean Gum (99%): A Versatile Food Thickener and Gelling Agent
Discover the exceptional thickening and gelling properties of Locust Bean Gum for your food applications.
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Locust Bean Gum
Locust bean gum, identified by CAS number 9000-40-2, is a superior natural polysaccharide renowned for its exceptional thickening and gelling capabilities. Its high water-binding capacity makes it an indispensable ingredient in a wide array of food products, enhancing texture and stability.
- Explore the benefits of using locust bean gum food thickener to achieve your desired product consistency.
- Understand the high purity locust bean gum (99%) and its advantages in various food formulations.
- Leverage the unique properties of CAS 9000-40-2 galactomannan for innovative food product development.
- Discover how locust bean gum gelling agent can create stable and appealing textures in your recipes.
Advantages Delivered by the Product
Exceptional Thickening Power
The remarkable water-binding capacity of locust bean gum food thickener allows for significant viscosity increase, improving mouthfeel and product stability.
Versatile Gelling Capabilities
As a locust bean gum gelling agent, it forms stable gels, especially when combined with other hydrocolloids, offering diverse textural possibilities.
Dietary Fiber Benefits
Recognized for its properties as dietary fiber locust bean gum, it contributes to healthier food options, supporting digestive wellness and satiety.
Key Applications
Dairy Products
Enhance the texture and prevent ice crystal formation in dairy products using locust bean gum water binding capacity.
Frozen Desserts
Improve the consistency and stability of frozen desserts with this highly effective food thickener.
Sauces and Seasonings
Utilize CAS 9000-40-2 galactomannan to improve the texture and mouthfeel of sauces and seasonings.
Extruded Foods
Act as an agent in extruded foods to achieve desired structural properties and texture.