Locust bean gum is a structural polysaccharide found in the walls of fruits and vegetables (ie in the skin) but also in the kernel (seed). Pectin is a white or slightly dark powder that under suitable conditions can form a gelatinous mass. Carob pectin is derived from the locust bean, the locust bean fruit, and specifically from the endosperm of the locust bean seed. Locust bean pectin is completely plant-based, unlike commercial gelatin derived from animal collagen, and does not contain gluten and sugars. It is also hypoallergenic and suitable for everyone. Also, pectin in fruits is probably the mildest method of detoxifying pollutants as it enhances the release of heavy metals and other chemicals into the bloodstream by binding to them and eliminating them all from the body. the large intestine works better. It has also recently been shown that pectins can lower 'bad' (LDL) cholesterol levels as well as total cholesterol levels.
Pectin is widely used as a thickener, or as a stabilizer, or emulsifier. This means that it has the property of improving the texture of a food. For example, it helps ice cream not to melt quickly. It also increases the volume of food without adding extra calories. This causes a feeling of satiety in the stomach, resulting in you feeling full for longer. It also helps to keep the taste more intense. Most importantly, locust bean pectin can be used in jams to 'bind' faster, so they do not have to boil for a long time and lose their color, aroma and nutrients.
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