Locust Bean Gum (LBG) — Food Grade
Allzone Trading supplies food grade locust bean gum to dairy, frozen dessert and food manufacturers in Ontario, Quebec and across Canada. LBG is a galactomannan used for viscosity, ice-crystal control and synergistic gelling with carrageenan and xanthan. Viscosity grade and hydration behaviour are confirmed at quotation.
At a glance
- Product
- Locust Bean Gum (LBG)
- Grades
- Food Grade
- Typical applications
- Ice cream and frozen dessert stabiliser systems · Dairy and dairy alternative products · Cream cheese and processed cheese
- Packaging
- Packaging confirmed at quotation
- • Certificate of Analysis is provided against the confirmed shipment, grade and batch.
- • Manufacturer TDS and SDS are subject to grade and supplier confirmation and are available on request.
- • Grades, packaging and origin above are indicative sourcing options and are confirmed at quotation.
Available grades from container-direct sourcing
Food Grade
Specification confirmed against supplier technical data sheet at quotation.
Typical applications
- Ice cream and frozen dessert stabiliser systems
- Dairy and dairy alternative products
- Cream cheese and processed cheese
- Sauces, soups and dressings
- Bakery fillings and gelled systems
Why Canadian buyers choose us
- Container-direct sourcing coordinated through our Ontario logistics partner
- Supplier documentation (TDS, SDS, COA) requested and shared before order confirmation
- Specifications confirmed in writing at quotation stage — no assumed values
- LTL and FTL freight across Ontario, Quebec and Western Canada
- Quantities reviewed per enquiry, from smaller lots to full container loads
Typical industries served
Technical & procurement detail
Functional role of locust bean gum (lbg)+
Locust bean gum is a galactomannan with a low galactose substitution, which is what allows its smooth mannan regions to interact with kappa carrageenan and xanthan gum to form elastic gels that neither ingredient forms alone. On its own it thickens and controls water mobility.
The synergy is the reason it is bought+
Most LBG in industry is not bought for its own viscosity but for what it does in combination with carrageenan or xanthan. If you are designing a stabiliser blend, state which partner hydrocolloids are in the system so the correct viscosity grade is quoted.
Hydration temperature affects performance+
LBG hydrates fully only with sufficient heat, and under-hydrated gum wastes both cost and function. Share your process temperature and hold time so the supplier can confirm the grade will develop its full viscosity on your line.
Documentation and specification+
Functional values differ between producers and grades. Allzone confirms the applicable grade with the supplier before quoting and shares the technical data sheet and safety data sheet for the exact material offered, so the values you evaluate are the values you receive.
Frequently asked questions
Is locust bean gum the same as carob bean gum?+
Yes — both names describe the same galactomannan, and the source is confirmed in supplier documentation.
Which viscosity grade should I request?+
Viscosity grades differ by producer. State your target viscosity and process temperature and the matching grade will be requested.
What packaging is available?+
Packaging is confirmed with the supplier at quotation for the grade and quantity discussed.
Can I request a technical data sheet?+
Yes — the supplier technical data sheet and safety data sheet are shared for the exact grade quoted.
Can you deliver to Ontario and Quebec food plants?+
Yes. LTL and FTL freight is arranged across Ontario, Quebec and Western Canada, with container-direct supply for repeat volumes.
Technical knowledge for Locust Bean Gum LBG Food Grade — Canada
Engineering and purchasing guidance written for this material — understand it, apply it, compare options, specify a grade, and fix production problems.
Foundation Articles
Related products
Materials commonly quoted alongside Locust Bean Gum (LBG) by the same plants.
Xanthan Gum
Rheology modifier and thickener — gluten-free bakery and confectionery
Guar Gum Powder
Rheology modifier and thickener — bakery and gluten-free formulations
CMC (Carboxymethyl Cellulose)
Rheology modifier and thickener — ice cream and frozen desserts
Need a quote on Locust Bean Gum (LBG)?
Request pricing, TDS/SDS and available documentation. We usually acknowledge enquiries within one business day; samples are subject to supplier availability and product classification.