E410 applications

What locust bean gum E410 does in each type of product: ice cream, cheese, sauces, bakery, meat, fish and pet food.

Ice cream

Prevents ice crystals from forming thanks to its high water absorption. Gives good body, a fine smooth texture, chewiness and slower melting. Builds a viscosity that is not destroyed by agitation.

Sorbets

Prevents ice crystals from forming and gives a high degree of stabilisation. The sorbet does not turn sandy in storage and melts more slowly.

Cheese and processed cheese

Gives finished cheese an elastic, smooth body and firmness, retains water and speeds up coagulation. In processed and cream cheese, yoghurt, cream and spreads it prevents whey separation (syneresis).

Infant milk formula

Used in formulas for diarrhoea and digestive problems. No allergic effects have been described.

Flan and puddings

Improves texture and adds elasticity: the gel is firmer and cuts cleanly.

Mayonnaise

Works as an emulsifier and stabiliser. Keeps the oil-in-water emulsion uniform through long storage.

Sauces

Cuts sterilisation time and heat load on the product. Improves the viscosity and flow of sauces and ketchups.

Juices

Works as a stabiliser: it keeps the pulp in suspension so it does not settle over the shelf life.

Jams

Retains water and makes jams easier to spread. Reduces syrup separation (syneresis) in storage and after the jar is opened.

Bakery

Makes the crumb softer and finer, reduces crumbling and raises yield. Saves eggs in the dough, and cakes release from tins more easily. Holds moisture and keeps bread fresh longer. In confectionery it is used in glazes, jellies, fillings and marshmallow.

Meat products

Binds and stabilises the meat mass in sausages, pâtés and canned meat. High water retention and less weight loss in storage. Its lubricating effect makes extrusion and stuffing easier, and the yield of finished product is higher.

Fish fillets

Binds the pieces of fish in formed blocks and fillets. The block portions evenly and does not flake apart during cooking. It works in place of phosphates and retains the fish’s own moisture, so thawing losses are lower.