Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
Page 1/6
Concentration: graph 1 shows how viscosity grows exponentially with the concentration. Temperature: in graph 2 is shown how lbg viscosity decreases with temperature. pH: since lbg is a neutral polymer, its viscosity and stability is very little affected by pH within the range of pH 3-11 (graph 3). Shear stress: lbg shows a pseudoplastic (shear thinning) behaviour (graph 4), which is desirable in any pumping operation with liquids.
Chemical Properties
and
Physical
Viscosity (cps)
Solubility: lbg is only partially soluble in cold water and is completely soluble in hot. Viscosity: the ability of lbg to produce highly viscous aqueous solutions at relatively low concentrations makes it very interesting in food applications. Viscosity factors: is affected by several
0,0
0,2
0,4 % (w/w)
0,6
0,8
1,0
Page 2/6
3000
2500
Viscosity 1% (cps)
2000
1500
1000
4000
500
3500
0 30 40 50 60 70 80 Temperature (C)
Viscosity 1% (cps)
3000
2500
2000
3000
2800
1500 10 20 30 rpm 40 50 60
Viscosity 1% (cps)
2600
2400
2200
2000
1800 3 4 5 pH 6 7 8
Page 3/6
800 700 Gel strength 1,5% w/w (g/cm ) 600 500 400 300 200
Synergism
100 0 0:100 10:90 30:70 50:50 70:30 90:10 100:0 Ratio Lbg:K-carrageenan
Locust bean gum shows synergisms with k-carrageenan and xanthan gum. With k-carrageenan, lbg forms in hot elastic gels increasing the gel strength. The maximum yield is obtained at a 50:50 lbg:kcarrageenan ratio (graph 5). Lbg also avoids the loss of water. With xanthan gum, lbg in hot gives very elastic gels with a remarkable water retention at a 60:40 lbg:xanthan ratio.
500
300
200
100
0:100
20:80
40:60
60:40
80:20
100:0
Page 4/6
Lbg Applications
Feature Avoids ice crystal formation Exceptionally high water absorption Gives excellent body, smooth fine texture, and chewiness High degree stabilisation High heat shock resistance Permits easy incorporation of air into the mix Tasteless, no flavour masking properties Develops a basic viscosity that is not destroyed by agitation Avoids ice crystal formation High degree stabilisation High heat shock resistance Speeds up coagulation Increases the yield of curd solids Makes curd separation and removal easier Gives excellent, smooth resilient body and texture to the finished cheese Water exudation from fresh cheese is reduced Retains water and gives firm, spreadable texture and homogeneous products in cheese spreads and melted cheese Improves the baking characteristics of spray-dried cheese
Combined with Lbg grade recommended PALGUM HG Kappa carrageenan Or CMC-Na Guar gum Sodium Alginate
Sherbets
Cheese products
PALGUM HG
PALGUM M/200
Feature Binding and stabiliser agent Lubricating effects on the meat mix, facilitating extrusion and stuffing High water retention Reduces loss of weight during storage Improves sliceability of the meat blend with k-carrageenan Enhances the suspension capacity of xanthan gum in brine
Combined with Lbg grade recommended Kappa PALGUM HG or carrageenan STANDARD Xanthan gum
Page 5/6
Bakery
Butter Juices
Alone Doughs with good water-holding characteristics Doughs with constant functional properties Improves texture and softness Gives longer shelf-life, retarding staling and reducing crumbliness Give higher yield and saving eggs in cakes and biscuit doughs Gives firmer texture Improves the sliceability The cakes are easily removed from the cake pans Alone Effective antioxidant for butterfat Maintains the natural cloudiness of fruit beberages Stabilizing agent Treatment of diarrhoea and digestive problems There is not description of allergic effects Gives a higher degree of satiety without increasing caloric content Replacement of gluten Improves the elasticity of carrageenan Avoids the loss of moisture Improves sliceability Increase viscosity Eliminate syneresis Thickener Reduces sterilisation times and thermal load on the product Alone
PALGUM HG
Baby milks
Alone
PALGUM M-200
Dietetics
PALGUM HG
Water jellies
Ketchup
Kappa carrageenan Xanthan gum Guar gum Tara gum Guar Xanthan gum Guar gum Xanthan gum
PALGUM M-200
PALGUM HG
Dressings
PALGUM HG PALGUM HG
Feature Binding agent High water retention Improves sliceability Makes more slippery the pasta Binding agent Binding agent Phosphate replacer
Guar Alone
PALGUM HG PALGUM HG
Page 6/6
Viscosity control in adhesive batters Avoids syneresis Makes spreadable the jams Avoids syneresis Improves the spreadability Improves the mouthfeel Improves cocoa particles suspension Prevent syneresis Improves sliceability Improves texture Gives elasticity Imparts creamier and fuller mouthfeel
Starch Alone or with : Pectin Xanthan Kappa carrageenan Agar Xanthan gum Kappa carrageenan Agar Kappacarrageenan Gelatine Guar gum Tara gum Xanthan gum Xanthan gum Kappa carrageenan Agar Kappa carrageenan Gelatine
PALGUM HG PALGUM HG
PALGUM HG
PALGUM HG PALGUM HG
Mayonnaise
Avoids syneresis Emulsifies Improves the mouthfeel Improves cocoa particles suspension Prevent syneresis Improves sliceability Improves texture Gives elasticity Imparts creamier and fuller mouthfeel
PALGUM HG PALGUM HG
PALGUM HG
Legal Status
Locust bean gum is approved as food additive as E-410 by the European Union Normative EC/95/2.