| Place of Origin: | China |
|---|---|
| Brand Name: | HNB |
| Certification: | ISO |
| Model Number: | Locust Bean Gum |
| Minimum Order Quantity: | 1KG |
| Price: | Negotiable |
| Packaging Details: | Aluminum foil bag |
| Delivery Time: | Usually3-5days |
| Payment Terms: | L/C, D/A, D/P, T/T, , MoneyGram，Alibaba Assurance Order |
| Supply Ability: | 5000kg/Month |
| CAS: | 9000-40-2 | Mf: | C10H11ClN2O2 |
|---|---|---|---|
| MW: | 226.65954 | Specification: | 99% |
| Flash Point: | 308.7±25.0 °C | Appearance: | White Powder |
| EINECS: | / | Sample: | Available |
Dietary Supplements Locust Bean Gum Cas 9000-40-2 99%
|
Product name |
Locust Bean Gum |
|
Appearance |
White Powder |
|
CAS |
9000-40-2 |
|
MF |
C10H11ClN2O2 |
|
Purity |
99% |
|
Storage |
Keep in cool dry place. |
The Introduction of Locust Bean Gum
Robinia bean gum, also known as locust bean gum, is a plant seed gum processed from the seeds of locust trees produced in the Mediterranean region. It is a white or slightly yellow powder, odorless or slightly odorous. In the food industry, it is mainly used as a thickener, emulsifier, and stabilizer.
The Application & Function of Locust Bean Gum
The structure of locust bean gum is a polysaccharide compound with galactose and mannose residues as structural units.
In the food industry, sophora bean gum is often used in combination with other edible gums as a thickener, water holding agent, adhesive, and gelling agent. Using it in combination with carrageenan can form elastic jelly, while using carrageenan alone can only obtain brittle jelly. The rupture strength of gel can be significantly improved by mixing it with agar. It is widely used as a composite gelling agent for canned food in combination with seaweed gum and potassium chloride. It is a good ice cream stabilizer when combined with carrageenan and CMC. It can also be used as a water holding agent in dairy and frozen dairy desserts to enhance taste and prevent the formation of ice crystals.
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The COA of Locust Bean Gum
| ITEMS OF ANALYSIS |
SPECIFICATION
|
RESULT |
| Characteristics | White crystalline powder, odorless or practically odorless and practically tasteless | Complies |
| Identification | IR: The infrared absorption spectrum should be concordant with the reference spectrum | Complies |
| Solubility | Soluble in ethanol, chloroform and almost insoluble in water. | Complies |
|
Water
|
≤0.5% | 0.1% |
|
ash content
|
≤0.5% | 0.2% |
|
Assay
|
99% | 99.80% |
|
Conclusion
|
Conform with the standard |
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