9000-40-2
locust bean gum
CAS: 9000-40-2
Molecular Formula: C10H11ClN2O2
9000-40-2 - Names and Identifiers
| Name | locust bean gum |
| Synonyms | Carobgum fructoline indalcaabv carobflour ceratoniagum carobseedgum locust bean gum gum locust bean Carobbeanextract johannisbrotmehl |
| CAS | 9000-40-2 |
| EINECS | 232-541-5 |
9000-40-2 - Physico-chemical Properties
| Molecular Formula | C10H11ClN2O2 |
| Molar Mass | 226.65954 |
| Melting Point | >200°C (dec.) |
| Solubility | Ceratonia is dispersible in hot water, forming a solhaving a pH 5.4–7.0 that may be converted to a gel by theaddition of small amounts of sodium borate. In cold water,ceratonia hydrates very slowly and incompletely. Ceratonia ispractically insoluble in ethanol. |
| Appearance | Powder |
| Color | Off-White to Light Beige |
| Storage Condition | Sealed in dry,Room Temperature |
| MDL | MFCD00131257 |
| Physical and Chemical Properties | Light yellow powder, odorless. It can be dispersed in water to form a viscous liquid with a pH value of 5.4~7.0, and a small amount of sodium tetraborate is added to form a gel. The viscosity is stable in the range of pH = 3.5~9.0, calcium ions and magnesium ions do not affect the viscosity, but acid or oxidant will make it salted out and reduce the viscosity. Rat oral LD5013g/kg,ADI does not make special regulations. |
9000-40-2 - Risk and Safety
| WGK Germany | 2 |
| RTECS | OJ8690000 |
| FLUKA BRAND F CODES | 3 |
9000-40-2 - Reference
| Reference Show more | 1. Chen Lu, Wang, Xing, na, Li, Wen, Fang, Jin, Qing, Miao, Jinlai. Rheological properties of κ-carrageenan and locust bean gum [J]. Science and Technology of Food Industry 2016 37(22):108-111 115. 2. Li Jinxin, Zhu Yunping, Teng Chao et al. Effects of twelve common hydrocolloids on the quality of steamed bread [J]. Science and Technology of Food Industry 2018 039(011):248-252. 3. Che Biqi, ailenzhong, Xia Yongjun, etc. Effect of Streptococcus thermophilus exopolysaccharide EPS333 on quality of yogurt [J]. Industrial Microbiology, 2019, 49(02):29-35. 4. [IF = 7.514] Jinxin Li et al."Effect of various hydrogen on the physical and fermentation properties of dough." Food Chem. Jan 2019; 271:165 5. [IF = 4.765] Zhihao Shen et al."Selective depression mechanism of locust bean gum in the flotation separation of chalcopyrite from pyrite in a low-alkalinity media."Miner Eng. 2021 Aug;170:107044 6. [IF=2.104] Jianhua Xie et al."A thermophilic fungal GH36 α-galactosidase from Lichtheimia ramosa and its synergistic hydrolysis of locust bean gum."Carbohyd Res. 2020 May;491:107911 |
9000-40-2 - Nature
Open Data Verified Data
white to yellow-white powder, granules or flat flakes. Odorless or odorless. Can be dispersed in hot or cold water to form Sol, ph 5.4~7.0, adding a small amount of sodium tetraborate is converted to gel. Only partially dissolved when dispersed in cold water, completely dissolved at 80 ℃, forming viscous
Liquid. When the pH value is 3.5~9.0, the viscosity has little effect. When the pH value is other than this, the viscosity decreases. Salt, magnesium chloride, calcium oxide and other solutions have no effect on its viscosity, but acid (especially inorganic acid), oxidant will make it salting out, reduce the viscosity. Before adding salt, such as gelatin, carrageenan, glucose, sucrose, glycerol, etc., can prevent salting out to a certain extent. Precipitation occurs with tannic acid, quaternary ammonium salts, lead acetate and polyvalent electrolytes. Locust bean gum itself does not form a gel, but its interaction with Agar, carrageenan and xanthan gum can form a complex in solution to form or enhance the gel action.
Last Update：2024-01-02 23:10:35
9000-40-2 - Preparation Method
Open Data Verified Data
A product was prepared from the endosperm part of the seed of the legume carob after roasting and extracting with hot water, removing the insoluble matter, concentrating, evaporating, drying, pulverizing and sieving. Can also be used ethanol or isopropanol washing, purification, can be prepared.
- preparation of commercial Sophora bean gum sophorae fructus pericarp contains a large amount of pectin, which is viscous and needs to be dried before crushing. After drying in the sun, the pericarp, cotyledon and embryo were removed by crushing and sieving to obtain endosperm with skin. Using sodium hypochlorite to bleach the endosperm, the seed coat and endosperm can be easily separated, and the color of the gum can be improved. Then it was washed with water for several times, dried at 60 ° C., crushed seed coat, sieved endosperm, then crushed endosperm, passed through 100 mesh sieve, obtained commodity locust bean gum. The yield of locust bean gum was 10%.
- preparation of pure locust bean gum Locust bean gum was obtained by peeling, crushing and passing through a 100 mesh sieve. The locust bean gum was dissolved in pure water, stirred and allowed to stand, and the supernatant was collected. Then, ethanol was added to precipitate a white floc, followed by centrifugation. After the flocculent precipitate was dissolved in water, ethanol was added, and white flocculent was precipitated again, which was repeated twice. It was then treated twice with acetone, ether and dried under vacuum to obtain a pure product.
Last Update：2022-01-01 11:16:27
9000-40-2 - Introduction
Odorless refined polysaccharide from plant endosperm, mainly containing mannose and galactose, with a molecular weight of about 300,000 Dalton, is an extremely good thickening stabilizer. Its most important feature is that it has a good gel synergistic effect with hydrocolloids such as agar, Danish agar, carrageenan and xanthan gum, which can make the dosage level after compounding very low and improve the gel structure.
Last Update：2022-10-16 17:29:42
9000-40-2 - Use
Open Data Verified Data
One of the characteristics of locust bean gum is its ability to bind large amounts of water. The food industry uses this characteristic of locust bean gum to prepare a wide range of foods. Locust bean gum is used in the food industry for 80% to 85% of dairy products and frozen confections. Combined with starch, it can be used in the sauce and seasoning liquid of corn flakes to improve its body shape, taste and viscosity. It is usually used in combination with other edible gums as thickeners, water-holding agents, adhesives, emulsifiers, gelling agents, etc. For cheese production, can accelerate the flocculation of cheese, increase the yield and enhance the coating effect, as well as the role of flavor. It can act as a water-holding agent in dairy products and frozen dairy products to improve the taste and prevent the formation of ice crystals. It can be used in the processing of meat products, Western-style sausages and the like to improve the water holding capacity and to improve the tissue structure and freeze-thaw stability of meat. For puffed food, in the extrusion processing to give lubrication, and can increase the yield and prolong the shelf life. For flour products, the water absorption effect of the dough can be controlled, and the characteristics and quality of the dough can be improved.
Last Update：2022-01-01 11:16:27
9000-40-2 - Reference Information
| FEMA | 2648 | LOCUST GUM (CERATONIA SILIQUA L.) |
| EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
| Storage Conditions | bulk materials should be stored in a closed container and placed in a cool and dry place. Loss on drying should not exceed 15%. |
| Use | Carob gum is a natural product that is generally used to replace tragacanth or several other similar gums. Carob mucilage is slightly sticky than tragacanth. It is prepared by boiling carob mucilage powder in water at a ratio of 1.0 to 1.5%. Carob gum is said to act five times as much as starch and twice as much as tragacanth as a tackifying agent. Carob gum is also used as a tablet binder and is approved for use in oral controlled release systems in the United States and Europe. Carob gum is widely used as a binder, tackifier and stabilizer in cosmetics and food industry. The concentration of the application in food is 0.15 ~ 0.75%. as emulsion stabilizer and thickener. China's provisions can be used for jelly, ice cream and jam production, the maximum use of 5.0g/kg. thickener; Stabilizer; Emulsifier; Gelling agent. It can give foods unique cream properties, so it is commonly used in dairy products and ice cream (to prevent the precipitation of whey). For jam, jelly and cream cheese, can improve the coating performance. |
| contraindication | when Carob gum is added to the xanthan gum solution, the viscosity increases. This synergistic effect can be utilized in controlled release systems. |
| source and preparation | Carob gum is a natural product derived from the locust bean tree the seeds were isolated from the endosperm. This tree is native to southern Europe and the Mediterranean region. |
| identification test | solubility soluble in hot water, insoluble in ethanol (OT-42). Gel test in the sample solution to add a small amount of sodium borate solution (TS-217), should form a gel. The viscosity test is the same as the identification test 3 of "guar gum (10111)", except that the final viscosity increases significantly. Galactose and mannose identification test and microscopic examination method is the same as "guar gum (10111)". |
| toxicity | ADI is not specified (FAO/WHO,2001). GRAS (FDA, § 182.20, § 184.1343. |
| usage limit | GB 2760-96: ice cream, Popsicle, jelly, jam, ice cream, 5.0g/kg. FDA, § 184.1343(2000): Baked Goods 0.15%; Non-alcoholic beverages 0.25%; Cheese 0.8%; Gelatin, pudding, fillings, jam, jelly, 0.75%; Other food products, 0.5%. FAO/WHO(1984,g/kg): processed cheese manufacturing 8, cream cheese 5; Shannon cheese 5 (in cream); Sardines and their products, canned mackerel and alligator 20 (only in filled soup); Canned ready-to-eat baby food 2; Infant Formula 1 (tentative); Canned carrot 10 (tentative); Mustard-type pickled cucumber, broth, GMP (tentative); Cream 5 (only for pasteurized cream or ultra-high temperature cream and Disinfection cream); after fermentation, heat-treated flavored yogurt and its products 5000mg/k; Cold drink 10 (tentative). |
| production method | from the endosperm part of the seed of the leguminous plant carob (Ceratonia siliqua), seeds were dehulled at high temperature or baked in dilute sulfuric acid solution, ground and sieved to obtain endosperm, extracted with boiling water, removed insoluble matter, concentrated, dried and crushed. It can also be washed and purified with ethanol or isopropanol. As a commodity, it can be further processed according to the viscosity requirements of the finished product. Using the endosperm of legume bean seeds as raw material, it was crushed to 0.147 after roasting, extracted with hot water, removed insoluble matter, concentrated to a certain concentration, and then added 95% ethanol, the ethanol concentration was adjusted to 50%, at which time a white floc was precipitated. The floc was separated by centrifugation, re-dissolved in water, and then precipitated with ethanol, separated, dried and crushed to obtain the finished product. |
| toxic substance data | information provided by: pubchem.ncbi.nlm.nih.gov (external link) |
Last Update：2024-04-09 20:49:11
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