Ice cream
Prevents ice crystals from forming thanks to its high water absorption. Gives good body, a smooth texture and slower melting.
E410 applications
What locust bean gum E410 does in each type of product, based on data from Armengol Hermanos S.A.
Sorbets
Prevents ice crystals from forming and improves stability.
Cheese and processed cheese
Gives finished cheese an elastic, smooth body, retains water and speeds up coagulation. In processed and cream cheese, yoghurt 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.
Mayonnaise
Works as an emulsifier. Stabilises the oil-in-water emulsion and keeps it 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.
Jams
Retains water and makes jams easier to spread.
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.
Meat products
Binds and stabilises the meat mix and reduces weight loss in storage. Its lubricating effect makes extrusion and stuffing easier.
Fish fillets
Binding agent and phosphate replacer.
Pet food
A natural jelly-forming agent in wet cans and pâtés for cats and dogs.
Enquiry or test sample
Tell us which product you add the gum to and the approximate volume.
or email armengolukraina@gmail.com