What is the Effect of the Combination of Xanthan Gum and Locust Bean Gum?

1. The compound of locust bean gum and xanthan gum jelly

The compound solution of locust bean gum and xanthan gum can react violently to obtain a thick solution or form a flexible gel. Studies have shown that the weight ratio of locust bean gum to xanthan gum is 2:8, and gel can be formed when the concentration reaches 0.5% to 0.6%. The viscosity of the two compound glues increases with the increase of the concentration; the compound glue is a "non-Newtonian fluid", and the viscosity of the solution decreases with the increase of shearing force.

2. Viscosity of the compound gum of xanthan gum jelly and locust bean gum

Studies have shown that heating time, heating temperature, PH, and freeze-thaw changes have an effect on the viscosity of the two compound adhesives. Among them, the viscosity of the compound adhesive tends to the maximum when heated to 60 minutes, and its viscosity decreases when heated for more than 90 minutes.

The heating temperature also has a great influence on the viscosity of the compound rubber. With the increase of the heating temperature, the viscosity has a higher degree of increase. The best heating temperature is 60°C, and the viscosity of the compound rubber will be reduced if heated over 60°C.

The PH has a certain effect on the viscosity of the locust bean gum and xanthan gum products, and the viscosity of the compound will decrease greatly under alkaline conditions.

Freeze-thaw changes increase the viscosity of locust bean gum and xanthan gum jelly compound rubber by a large margin, among which freezing increases the viscosity of the compound gum the most.

Therefore, it can be applied to acidic cold drinks, neutral acidic milk drinks, vegetable protein drinks, frozen quick-frozen products, etc. In addition, it can be used flexibly according to different needs in practice.