What You Need to Know
Locust bean gum (LBG), a galactomannan from Ceratonia siliqua seeds, forms helical structures that bind cooperatively with the double helices of kappa-carrageenan (from red seaweed) via electrostatic and hydrogen bonding. This creates a 3D network with rubbery elasticity distinct from either gum alone. The ratio of LBG to carrageenan (typically 1:1 to 1:3) determines stretchability.
Used to create vegan cheese alternatives with melt-and-stretch properties, gummy candy with superior elasticity, and heat-stable dessert gels. The texture mimics mozzarella when stretched at 60-70°C. Requires precise hydration and cation control (especially potassium or calcium) for optimal performance.
Key Parameters
Temperature
°C - °C
Time
30 min setting at 4°C
5 min hydration - 24h (refrigerated setting)
Equipment
Steps
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The Science
Primary Reaction
Synergistic gelation between galactomannan helices and carrageenan double helices