Locust bean gum (LBG) has special rheological properties that make it an excellent stabilizer in many food applications. The positive effects on syneresis, transparency, and its synergistic effects with other hydrocolloids make it a very important ingredient and extremely challenging to be replaced. However, in recent years, the cost of locust bean gum has increased tremendously due to various reasons. We used LBG for various applications in jellies, candies, beverages, soups and are looking for a suitable replacement for the application on water jelly sugar confectionary products.
To find an economical solution for replacement of locust bean gum (LBG) in water jelly sugar confectionery products.
We prefer a higher technology readiness level but are open to co-development that invovles a longer time horizon.
Processing blends of hydrocolloids that do not fit into current manufacturing process.