Posts tagged "xanthan locust bean gum"

Locust Bean Gum in Cheese and Dairy Products

Carob gum (E410) is a galactomannan of vegetable origin used as a thickener and stabilizer in the dairy industry. It is often added to formulations in combination with other hydrocolloids to limit water release during storage in cream cheese and spreadable cheeses, to reduce serum separation in fermented products such as yogurt, kefir and buttermilk, and to provide a fuller texture in cream and milk desserts.

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