CAS 9000-40-2
Locust bean gum
Thickener and stabilizer for ice cream, cream cheese and dairy desserts; synergistic with carrageenan and xanthan.
Overview
Locust bean gum is part of SAC’s Food Ingredients range, in Hydrocolloids. It is supplied as a Powder.
Thickener and stabilizer for ice cream, cream cheese and dairy desserts; synergistic with carrageenan and xanthan.
Food Ingredients · Hydrocolloids
Technical information
| CAS number | 9000-40-2 |
|---|---|
| HS heading | 1302 |
| Physical form | Powder |
Applications and documentation
Used in
- Dairy
- Bakery & Confectionery
- Meat & Prepared Foods
Industries
Synonyms
- LBG; carob bean gum; E410
SDS and TDS are available on request.
Common questions
What applications is this product used for?
Thickener and stabilizer for ice cream, cream cheese and dairy desserts; synergistic with carrageenan and xanthan.
Which grades or packaging options can SAC source?
Grade and packaging are confirmed on quotation for your application. Share your process and targets and we will advise what can be sourced.
Can I request an SDS or TDS?
Yes. SDS and TDS are available on request — use Request a Quote or Contact SAC with the product name.
How do I request a sample or quotation?
Use the buttons on this page. Your product name and CAS number are carried into the contact form automatically.