Gellan gum and locust bean gum are two commonly used hydrocolloids in the food industry, both of which are used for thickening and stabilizing applications. While they may seem similar, they have distinct properties that make them better suited for different food products. In this post, we will explore the differences between gellan gum and locust bean gum and their benefits in food production.
Gellan Gum:
Gellan gum is a hydrocolloid that is produced through the fermentation of a carbohydrate substrate by the bacterium Sphingomonas elodea. It creates a firm, brittle gel that is heat-stable and resistant to acid and enzymes. Gellan gum is commonly used in dairy, beverages, and confectionery products, as well as in some meat and plant-based alternatives.
The advantages of gellan gum include its ability to create a clear gel, its stability over a wide range of pH and temperature conditions, and its compatibility with a variety of other hydrocolloids. It is also an effective stabilizer and suspending agent in food products.
Locust Bean Gum:
Locust bean gum, also known as carob gum, is a natural hydrocolloid extracted from the seeds of the carob tree. It forms a thick, viscous solution that is commonly used as a stabilizer and thickener in a variety of food products, including bakery, dairy, and meat.
The advantages of locust bean gum include its ability to form a thick and creamy texture, its stability under a range of processing conditions, and its compatibility with a variety of other hydrocolloids. It is also a cost-effective alternative to other hydrocolloids in many applications.
Differences between Gellan Gum and Locust Bean Gum:
The main differences between gellan gum and locust bean gum lie in their gelling and thickening properties. Gellan gum creates a firm, brittle gel, while locust bean gum forms a thick, viscous solution. Gellan gum is more heat-stable and resistant to acid and enzymes than locust bean gum, making it a better choice for products that require long shelf life. Gellan gum also has a higher clarity and a lower viscosity than locust bean gum.
Another difference between the two hydrocolloids is their source. Gellan gum is produced through bacterial fermentation, while locust bean gum is extracted from the seeds of the carob tree.
Conclusion:
In conclusion, gellan gum and locust bean gum are both important hydrocolloids in the food industry, but they have unique properties that make them better suited for different food products. Gellan gum creates a firm, heat-stable gel that is compatible with a variety of other hydrocolloids, while locust bean gum forms a thick, viscous solution that is stable under a range of processing conditions. Understanding the differences between these two substances can help food manufacturers choose the right hydrocolloid for their specific needs and product applications.
