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Products: alginate, carrageenan, guar, locust bean gum, pectin, xanthan
Their products are sold under the tradenames: satialgine, cecalgum, algogel, satiagel, satiagum, aubygel, unipectine, satiaxans, verxan
The Carob pod can be split into two fractions: pulp and seed. Carob pulp varies in properties depending on the harvesting time, cultivar and farming practises. However a basic analysis would be (Puhan and Wielinga, 1996):
LBG comes in a variety of forms, basically they can be divided into high grade, industrial and technical (Wielinga, 1989). A basic composition of the different grades can be seen in the table below. For those buying LBG the key parameters to be aware of are:
When Carob pods arrive at the processor they are stored in
ventilated areas to allow their moisture to settle down to about 8%,
this improves their storage life. The first operation is kibbling the pods to separate the seed from the pulp.
Batista MT, Amaral MT, Proença Da Cunha A, Carob fruits as a source of natural antioxidants, In Proceedings of the III International Carob Symposium. Cabanas-Tavira, Portugal (1996)
Irwin HS, Barnaby RC, Cassieae, Adv in Legume Systematics vol 1, Royal Botanical Gardens, Kew, England, pp97-106 (1981)
Locust bean Gum structure
Locust bean gum is a linear consisting of β-(1,4)-D-mannose units. Approximately every fourth mannose units is substituted with a small side chain consisting of a 1,6 linked α-galactose sugar.
Prepared at the 69th JECFA (2008), published in FAO JECFA Monographs 5 (2008), superseding tentative specifications prepared at the 67th JECFA (2006) and published in FAO JECFA Monographs 3 (2006). An ADI "not specified" was established at the 25th JECFA (1981).
A historic Carob kibbler used on farming estates in the mediteranean (2004)
An agricultural store of Carob pods for animal feed in the mediteranean (2004)
Ripe green Carob pods growing on a tree in Majorca. Source CyberColloids (2003)
Products: locust bean gum, systems, tara
Their products are sold under the tradenames: Palgum
Carob, S.A. is a private Company located at Majorca Island for the manufacturing of Locust Bean Gum & also producing high quality Tara Gum and Food Stabilising Systems.
Carob splits produced by breaking open the seed and removing the seed coat and germ (2004)
A basic dessert jelly with carrageenan and locust bean gum.
Mix gums with sugar and disperse into hot water. Add remaining ingredients. Stir until fully dissolved, pack off and pasteurise in the packets. Store at room temperature.
Products: alginate, carrageenan, guar, locust bean gum, pectin, cellulosics, xanthan, systems
Their products are sold under the tradenames: Grinsted, meyprodor
In 2004 Danisco purchased Rhodia's food ingredient business
COMMISSION REGULATION (EU) No 231/2012 of 9 March 2012
Carob bean gum; Algaroba gum
E numbers listed in numerical and alphabetical order
In general, frozen yogurt contains less fat and more sugar and protein than ice-cream. Also an emulsifier is not always needed.
Due to lack of legislation for the production of frozen yogurt, there are three different ways of making it:
Freezing and whipping yogurt
Stained guar (forward) and LBG (rear) cells. Guar shows clear pallisade layer. Source CyberColloids (2004)
Hydrocolloids can be obtained from a wide variety of sources. The two most abundant polysaccharides are cellulose and starch. Cellulose is the key structural component of trees and is used on a huge scale globally in the pulp and paper industry.
Products: carob, Locust bean gum
Only carob manufacturer in Turkey
Products: locust bean gum
Their products are sold under the tradenames: LBG, VICTUS, CAROBFIBER
Producers of Locust Bean Gum and Dietary Fibers from Carob.
Molecular structure of locust bean gum (LBG). Source CyberColloids (2004)
Products: carrageenan, locust bean gum, xanthan
A basic petfood formulation for the meat in gel type of canned petfood.
Disperse the carrageenan, salts and LBG in the water. Add the meat, mix, can and retort.
Products: guar, locust bean gum, tara, alginate, starch, tamarind
Their products are sold under the tradenames: Polygum, Polygel
A standard grade ice cream formulation with good melt down resistance and heat shock stability. The LBG and fat are the two main ingredients which increase the melting and heat shock resistance of the ice-cream.
Products: starches, locust bean gum, poly dextrose systems
Owners of Cesalpina, GC Hahn and CCI