Golden Ingredients® Locust Bean Gum E 410 – LBG
FUNCTIONAL HYDROCOLLOID FOR PROFESSIONAL FOOD FORMULATIONS
€381.90
Prices incl. VAT plus shipping costs
We deliver free of charge within Germany. Separate shipping costs apply for deliveries to other countries. Please refer to the “Shipping costs” section for detailed information.Available, delivery time: 1-3 days*
Info VAT abroad: The price shown is valid for Germany. For deliveries abroad, the item price will be adjusted to the applicable VAT rates.
- For viscosity, stability and texture control
- For ice cream, dairy products, sauces and delicatessen
- Can be combined with guar gum and other hydrocolloids
Product information "Golden Ingredients® Locust Bean Gum E 410 – LBG"
Locust Bean Gum E 410 – functional hydrocolloid for professional food formulations
Golden Ingredients® Locust Bean Gum E 410, also known as LBG, is a plant-based hydrocolloid for professional food processing. It is used as a thickening, binding and stabilising agent in formulations where water binding, viscosity, stability and texture need to be controlled.
Water binding, viscosity and stabilisation
Locust bean gum has a pronounced water-binding capacity. In formulations, E 410 can be used for thickening, stabilisation and texture control. It supports homogeneous product structures and can help reduce separation between different formulation components.
Typical applications include sauces, dressings, dips, soups, delicatessen products, dairy products, creams, desserts and fillings.
Established stabiliser for ice cream and frozen products
One of the classic applications for locust bean gum is ice cream production. Through its water-binding properties, E 410 can help reduce the formation of larger ice crystals and support a finer, more uniform and creamier ice cream texture. This also makes LBG suitable for frozen desserts and other product concepts where stability and texture during freezing and storage are important.
For product development and formulation optimisation
Locust bean gum can be used alone or in combination with guar gum and other hydrocolloids. This allows water binding, viscosity, stability and texture to be tailored to the individual product concept.
Golden Ingredients® Locust Bean Gum E 410 is suitable for established production recipes as well as for product development, reformulation and formulation optimisation. The appropriate usage level and processing conditions depend on the required viscosity and texture, formulation structure, production process and the other functional ingredients used.
Benefits
- 100% Locust Bean Gum E 410
- Locust Bean Gum (LBG)
- Functional hydrocolloid
- Plant-based thickening, binding and stabilising agent
- For professional food formulations
- For controlled viscosity and texture adjustment
- For water binding and stabilisation
- Supports homogeneous product structures
- For ice cream and frozen products
- Can help reduce the formation of larger ice crystals
- For dairy products and dairy-based preparations
- For creams, desserts and fillings
- For sauces, dressings, dips and soups
- For delicatessen products
- For product development and formulation optimisation
- Particularly interesting in combination with guar gum
- Can be combined with other hydrocolloids
- For food manufacturing, artisan production and gastronomy
- Gluten-free
- Vegan
- No added ingredients
- Aroma-protective packaging suitable for food
- Filled in Germany
Ingredients
Locust Bean Gum E 410 (100%)
Nutrition Information
| Average nutritional values | per 100 g |
| Energy | 844 kJ / 202 kcal |
| Fat | 1.40 g |
| of which saturates | < 0.10 g |
| Carbohydrate | 7.30 g |
| of which sugars | 0.00 g |
| Fibre | 74.00 g |
| Protein | 4.50 g |
| Salt | < 0.07 g |
Applications
Golden Ingredients® Locust Bean Gum E 410 (LBG) is suitable as a thickening, binding and stabilising agent for professional food processing.
Typical applications include:
- for ice cream and frozen products
- for dairy products and dairy-based preparations
- for creams, desserts and fillings
- for sauces, dressings, dips and soups
- for delicatessen products
- for water binding and viscosity adjustment
- for stabilisation and texture optimisation
- for supporting homogeneous product structures
- for product development and formulation optimisation
Locust bean gum can be used in both warm and cold formulations. For even distribution, the powder should be incorporated into the formulation under sufficient shear or vigorous stirring. Processing and hydration conditions should be adapted to the respective production process.
In ice cream, locust bean gum can be used as a stabiliser and can help reduce the formation of larger ice crystals while supporting a finer and more uniform texture. E 410 can also be used to support the stabilisation of emulsions.
Depending on the product concept, locust bean gum can be used alone or in combination with guar gum and other hydrocolloids. The appropriate usage level depends on the desired viscosity and texture, formulation, production process and the other functional ingredients used.
Shelf Life and Storage
Store in a cool, dry place and keep tightly closed. When stored correctly, the product has a minimum shelf life of 2 years from the date of production.
Our products are supplied in prepacked packaging marked with a batch number and best-before date (printed directly on the packaging or provided on an additional label). When stored correctly, the manufacturer guarantees that the product will retain its characteristics in terms of appearance, taste and processing properties until the stated best-before date. A best-before date is not an expiry date as used, for example, for highly perishable fresh foods.
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