Enhanced TDS
Identification & Functionality
- Ingredient Name
- Tilley Product Number
- Food Ingredients Functions
- Technologies
- Product Families
Features & Benefits
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Product Uses
Intended Use:
In order to comply with its technological function it is used in processes subjected to thermal treatment. It is not soluble in cold water. It is not a product RTE/RTC (ready to eat/consume). Functional Use:
Locust bean gum is used as stabilizer, thickener, emulsifier and gelling agent for modifying texture in foodstuffs as dairy products, sauces, beverages, ice‐creams, dietary products, meat products, confectionery and others, in conditions of good manufacturing practices (GMPs) established in the General Standard for Food Additives (GSFA) Codex Preamble.
Properties
- Physical Form
- Soluble in
- Hot water
- Insoluble in
- Ethanol
- Chemical Properties
Value Units Test Method / Conditions Moisture Content max. 12 % IT-07.09.03 Acid Insoluble Matter max. 2 % IT-07.09.05 Fat max. 1 % Soxhlet. Galactomannans min. 78 % By calculation Starch Content Negative - lodine test* pH 5.4 - 7 - IT-07.09.07 Ash (800°C) max. 1.2 % IT-07.09.06 Protein (N x 6.25) max. 7 % IT-07.09.04 - Typical Properties
Value Units Test Method / Conditions Viscosity (PALGUM HIGH GRADE/LS) min. 2800 cPs - Particle Size (x 210 Mesh, x 71 microns) max. 40 % - Particle Size (x 76 Mesh, x 200 Microns) min. 99 % - - Microbiological Values
Value Units Test Method / Conditions Total Plate Count max. 5000 cfu/g IT-07.09.10 Total Enterobacteriaceae not detected /g IT-07.09.09 Escherichia coli negative /10g IT-07.09.13 Moulds and Yeast max. 500 cfu/g IT-07.09.11 Salmonella negative /375g ISO 6579:2002/PCR Staphylococcus aureus (as coagulase-positive staphylococci) negative /10g IT-07.09.12 - Nutritional Information
Value Units Test Method / Conditions Added Sugar 0.0 g/100g - Alcohol (as ethanol) max. 0.01 g/100g - Organic Acid max. 0.5 g/100g - Saturated max. 0.1 - - Energy 790 kj - Protein 6.5 - - Carbohydrates (except polyols) Min. 80 g/100g - Starch 0.0 g/100g - Sugars max. 1 g/100g - Polyols max. 0.5 g/100g - Trans Fatty Acid 0.0 g/100g - Cholesterol 0.0 mg/100g - Soluble Fiber 79 g/100g - Insoluble Fiber 1.3 g/100g - Salatrims 0 g/100g - Salt 34 mg/100g - Sodium 13.6 mg/100g - Erythritol 0 g/100g - Potassium 300.0 mg/100g - Calcium 70.0 mg/100g - Magnesium 60 mg/100g - Iron 1.2 mg/100g - Moisture max. 11 g/100g - Ash max. 1.2 g/100g - Carbohydrates available max. 1 g/100g - Fibre Min. 80 g/100g - Phosphorous 67 mg/100g - - Contaminants
Value Units Test Method / Conditions Ethanol and propan-2-ol max. 1 % - Heavy metals (expressed as Pb) 20 ppm - Mercury (Hg) 1 ppm - Arsenic Content 2 ppm - Cadmium Content 1 ppm - ETO (Ethylene oxide and 2-chloroethanol sum) max. 0.1 ppm - Lead (Pb) 2 ppm - - Note
*1% solution measured in Brookfield DVII + viscometer, spindle no 3, 20 rpm at 25°C.
Regulatory & Compliance
- Certifications & Compliance
Packaging & Availability
- Packaging Type
- Packaging Information
Multilayer paper bags with polyethylene bag inside. 50 LBS net weight.
- Packaging Information
Multilayer paper bags with polyethylene bag inside.25 Kg net weight.
Storage & Handling
- Shelf Life
- 24 months
- Storage Information
Store cool and dry. Max. Temperature 25°C, with a relative moisture < 60 %. Shelf life: 24 months from the date of production
- Storage Condition
Store cool and dry. Max. Temperature 25°C, with a relative moisture < 60%.