found: Work cat.: NTP technical report on the carcinogenesis bioassay of locust bean gum (CAS no. 9000-40-2) in F344 rats and B6C3F₁ mice (feed study), 1982:abstr. (locust bean gum, a widely used food stabilizer) p. 1 (Locust bean gum is a neutral galactomannan polymer consisting of a main chain of D-mannose units and a side chain of D-galactose on every fourth or fifth unit; also known as carob seed gum; produced by milling the endosperm of the fruit pod of the carob tree, Ceratonia siliqua. Widely used in the food industry as a stabilizer in ice cream, sauces, salad dressings, pie fillings, jams, and jellies and as a binder in processed meat products, locust bean gum is also used in the manufacture of pharmaceuticals and cosmetics, textiles, paper, ceramics, paints, and gunpowder)
found: Wikipedia, Oct. 21, 2008(Locust bean gum (also known as carob gum, carob bean gum, carobin, E410) is a galactomannan vegetable gum extracted from the seeds of the Carob tree. It is used as a thickening agent and gelling agent in food technology)
found: Field, S.Q. Ingredients : what's in the stuff we buy?, 2003, via WWW, Oct. 21, 2008(Locust Bean Gum. Synonym: Carob Bean Gum; a polysacharide made of the sugars galactose and mannose; ancient Egyptians used locust bean gum to bind the wrapping of mummies. In more recent times it is used as a thickener in salad dressings, cosmetics, sauces, as an agent in ice cream that prevents ice crystals from forming, and as a fat substitute. In pastry fillings, it prevents "weeping" (syneresis) of the water in the filling, keeping the pastry crust crisp.)
found: Danisco A/S products and services Web site, Oct. 21, 2008(Locust bean gum, or LBG, is a textural ingredient derived from the seed of the leguminous carob tree (Ceratonia siliqua); LBG belongs to a group of hydrocolloids known as galactomannans. The chemical structure of LBG consists of a polymeric mannose chain branched with galactose units. LBG is mainly used as a thickening agent since it creates high viscosity in water systems; used in a range of different food systems as a stabiliser or thickening agent and in certain gel systems as a texture modifier)
