Locust Bean Gum (LBG) and clarified locust bean gum are high‑performance food‑grade ingredients, available as coarse powder or purified extract under the trade name TrpGum.

‑ Viscosity develops only upon heating. ‑ Delivers desirable texture and facilitates flavor release. ‑ Aqueous LBG solutions exhibit high viscosity at low concentrations; the gum hydrates efficiently to prevent syneresis (water separation). ‑ Locust bean gum generally cannot form gels when used alone. When combined with kappa‑carrageenan or agar‑agar, it produces highly elastic gels. By contrast, kappa‑carrageenan or agar‑agar alone only form brittle gels. ‑ Gelation occurs when blended with xanthan gum. Each of these two hydrocolloids merely provides thickening without gel‑forming ability when used individually. This synergistic effect is widely applied in ready‑to‑eat (RTE) dessert jellies to extend product shelf‑life.

Locust Bean Gum can be used alone, yet it is frequently compounded with carrageenan and other hydrophilic hydrocolloids. Typical applications include: ‑ Gelled dairy products: Viscosity adjustment and syneresis prevention. ‑ Cheese: Accelerates coagulation, improves water retention and optimizes texture. ‑ Gelled desserts: Viscosity control and inhibition of water separation. ‑ Ice cream: Ice‑crystal suppression, viscosity regulation and fat replacement. ‑ Pastry fillings: Viscosity control and anti‑syneresis performance. ‑ Canned pet food: Displays synergistic effects with alginate and potassium chloride (KCl). ‑ Soups, sauces, marinades and dressings: Viscosity modification. ‑ Fruit‑based products: Viscosity control and prevention of water separation. ‑ Baked goods: Improves product yield and prolongs shelf‑life.