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Recent Advances in Food, Nutrition & Agriculture

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ISSN (Print): 2772-574X
ISSN (Online): 2772-5758

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Review Article

Locust Bean Gum: Processing, Properties and Food Applications

Author(s): Arun Kumar Singh, Rishabha Malviya* and Gudhanti Siva Naga Koteswara Rao

Volume 13, Issue 2, 2022

Published on: 02 December, 2022

Page: [93 - 102] Pages: 10

DOI: 10.2174/2772574X14666221107104357

Price: $65

Abstract

Locust bean gum is derived from the seed endosperm of the Ceratonia siliqua carob tree and is known as locust bean or carob gum. Food, medicines, paper, textile, oil drilling, and cosmetic sectors all use it as an ingredient. Hydrogen bonding with water molecules makes locust bean gum useful in industrial settings. In addition, its dietary fibre activity helps regulate numerous health issues, including diabetes, bowel motions, heart disease and colon cancer. Locust bean gum production, processing, composition, characteristics, culinary applications, and health advantages are the subject of this article.

Keywords: Natural polymer, locust bean gum, food application, agriculture, food processing, industrial application.

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