Locust bean gum 

 Locust bean gum, also known as locust bean gum, is produced in the Mediterranean area by the locust tree seed processing plants from sub-plastic. White or yellowish powder, odorless or slightly smell. Mainly in the food industry as thickener, emulsifier and stabilizer. 
 The structure of locust bean gum is a kind of galactose and mannose residues for the structural unit of the polysaccharide compounds. 
 In the food industry, locust bean gum often mixed with other food gum used as a thickener, holding agent, adhesive and gelling agent. Use it with carrageenan jelly mixture to form flexible, and can only be used alone carrageenan brittle jelly. It mixed with agar gel can significantly improve the breakdown strength. Potassium chloride and sodium alginate and canned food mixed compound widely used as gelling agent. And carrageenan, CMC complex is a good ice cream stabilizer. Dairy products and frozen dairy products can also be used as a holding agent in sweets, to improve taste and to prevent ice formation.