Locust bean gum is extracted from the seeds of the carob tree, which is native to the Mediterranean region. In 2016, nearly 75% of global production came from Portugal, Italy, Spain and Morocco.[1] The seeds are contained within long pods that grow on the tree. First, the pods are kibbled to separate the seed from the pulp. Then, the seeds have their skins removed by an acid or heat treatment. Acid treatment yields a lighter coloured gum than heat treatment;[2]:222 the deskinned seed is then split and gently milled. This causes the brittle germ to break up while not affecting the more robust endosperm. The two are separated by sieving. The separated endosperm can then be milled by a roller operation to produce the final locust bean gum powder.[3] Alternatively, the gum can be extracted from the seeds with water, precipitated with alcohol, filtered, dried and milled, to give a very pure "clarified" locust bean gum.[2]:223
Chemistryedit
Locust bean gum occurs as a white to yellow-white powder. It consists chiefly of high-molecular-weighthydrocolloidalpolysaccharides, composed of galactose and mannose units combined through glycosidic linkages, which may be described chemically as galactomannan. It is dispersible in either hot or cold water, forming a sol having a pH between 5.4 and 7.0, which may be converted to a gel by the addition of small amounts of sodium borate. Locust bean gum is composed of a straight backbone chain of D-mannopyranose units with a side-branching unit of D-galactopyranose having an average of one D-galactopyranose unit branch on every fourth D-mannopyranose unit.[4]
Food scienceedit
The bean, when made into powder, is sweet—with a flavor similar to chocolate—and is used to sweeten foods and as a chocolate substitute, although this carob powder is produced from the fruit pod after removal of seeds, while the gum is produced from the seeds themselves.[5] It is also used in pet foods and inedible products such as mining products, paper making, and to thicken textiles. It is used in cosmetics and to enhance the flavor of cigarettes. Shoe polish and insecticides also have locust bean gum powder as an additive.[6] It is soluble in hot water.[7]
^"Carob production in 2016; Crops/World Regions/Production Quantity from pick lists". UN Food and Agriculture Organization, Statistics Division. 2017. Retrieved 26 June 2018.
^ abGiri, Tapan Kumar; Ghosh, Bijaya (2021-06-12). Plant and Algal Hydrogels for Drug Delivery and Regenerative Medicine. Woodhead Publishing. ISBN978-0-12-821650-7.
^CyberColloids: Locust bean gum production, CyberColloids, Hydrocolloids research and development webpage.
^Glicksman, Martin (1963), "Utilization of Natural Polysaccharide Gums in the Food Industry", Advances in Food Research Volume 11, Advances in Food Research, vol. 11, Elsevier, pp. 109–200, doi:10.1016/s0065-2628(08)60065-8, ISBN978-0-12-016411-0, retrieved 2021-09-20
^Dakia PA, Wathelet B, Paquot M (2007). "Isolation and chemical evaluation of carob (Ceratonia siliqua L.) seed germ". Food Chemistry. 102 (4): 1368–1374. doi:10.1016/j.foodchem.2006.05.059.
^. Archived from the original on 2012-03-30. Retrieved 2010-12-15.
^Martin Chaplin: Locust bean gum 2005-11-05 at the Wayback Machine, London South Bank University, web page.
December 18, 2023
locust, bean, e410, redirects, here, camera, olympus, carob, carob, bean, carobin, e410, galactomannan, vegetable, extracted, from, seeds, carob, tree, ceratonia, siliqua, used, thickening, agent, gelling, agent, food, technology, locust, beans, podnamesother,. E410 redirects here For the camera see Olympus E 410 Locust bean gum LBG carob gum carob bean gum carobin E410 is a galactomannan vegetable gum extracted from the seeds of the carob tree Ceratonia siliqua and used as a thickening agent gelling agent in food technology Locust bean gum Locust beans in a podNamesOther names Carob gum Carob bean gum CarobinIdentifiersCAS Number 9000 40 2ECHA InfoCard 100 029 571EC Number 232 541 5E number E410 thickeners UNII V4716MY704CompTox Dashboard EPA DTXSID5020780Except where otherwise noted data are given for materials in their standard state at 25 C 77 F 100 kPa Infobox references Contents 1 Production 2 Chemistry 3 Food science 4 See also 5 ReferencesProduction editLocust bean gum is extracted from the seeds of the carob tree which is native to the Mediterranean region In 2016 nearly 75 of global production came from Portugal Italy Spain and Morocco 1 The seeds are contained within long pods that grow on the tree First the pods are kibbled to separate the seed from the pulp Then the seeds have their skins removed by an acid or heat treatment Acid treatment yields a lighter coloured gum than heat treatment 2 222 the deskinned seed is then split and gently milled This causes the brittle germ to break up while not affecting the more robust endosperm The two are separated by sieving The separated endosperm can then be milled by a roller operation to produce the final locust bean gum powder 3 Alternatively the gum can be extracted from the seeds with water precipitated with alcohol filtered dried and milled to give a very pure clarified locust bean gum 2 223Chemistry editLocust bean gum occurs as a white to yellow white powder It consists chiefly of high molecular weight hydrocolloidal polysaccharides composed of galactose and mannose units combined through glycosidic linkages which may be described chemically as galactomannan It is dispersible in either hot or cold water forming a sol having a pH between 5 4 and 7 0 which may be converted to a gel by the addition of small amounts of sodium borate Locust bean gum is composed of a straight backbone chain of D mannopyranose units with a side branching unit of D galactopyranose having an average of one D galactopyranose unit branch on every fourth D mannopyranose unit 4 Food science editThe bean when made into powder is sweet with a flavor similar to chocolate and is used to sweeten foods and as a chocolate substitute although this carob powder is produced from the fruit pod after removal of seeds while the gum is produced from the seeds themselves 5 It is also used in pet foods and inedible products such as mining products paper making and to thicken textiles It is used in cosmetics and to enhance the flavor of cigarettes Shoe polish and insecticides also have locust bean gum powder as an additive 6 It is soluble in hot water 7 See also editCarageenan Guar gumReferences edit Carob production in 2016 Crops World Regions Production Quantity from pick lists UN Food and Agriculture Organization Statistics Division 2017 Retrieved 26 June 2018 a b Giri Tapan Kumar Ghosh Bijaya 2021 06 12 Plant and Algal Hydrogels for Drug Delivery and Regenerative Medicine Woodhead Publishing ISBN 978 0 12 821650 7 CyberColloids Locust bean gum production CyberColloids Hydrocolloids research and development webpage Glicksman Martin 1963 Utilization of Natural Polysaccharide Gums in the Food Industry Advances in Food Research Volume 11 Advances in Food Research vol 11 Elsevier pp 109 200 doi 10 1016 s0065 2628 08 60065 8 ISBN 978 0 12 016411 0 retrieved 2021 09 20 Dakia PA Wathelet B Paquot M 2007 Isolation and chemical evaluation of carob Ceratonia siliqua L seed germ Food Chemistry 102 4 1368 1374 doi 10 1016 j foodchem 2006 05 059 Locust Bean Gum Powder Archived from the original on 2012 03 30 Retrieved 2010 12 15 Martin Chaplin Locust bean gum Archived 2005 11 05 at the Wayback Machine London South Bank University web page Retrieved from https en wikipedia org w index php title Locust bean gum amp oldid 1161882489, wikipedia, wiki, book, books, library,
