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Explain the Properties Locust bean gum
Locust bean gum is slightly soluble in room temperature water and must be heated to 75 to 85oC for complete hydration and viscosity development. Maximum viscosity develops when the gum is heated to about 95°C, then cooled. Texture modification of carrageenan water gels is achieved through the incorporation of locust bean gum. Synergistic viscosity results from the combinations of locust bean and Xanthan gum. A thermally reversible gel is formed when locust bean gum and Xanthan are heated to above 130oF and cooled.
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