Formulating Dairy & Dairy Alternative Innovations with Naltive Locust Bean Gum
Create the perfect sensory experience with Nexira’s wide range of premium texturizing ingredients
Creating dairy and plant-based products that are delicious, have a dense texture and a lengthy shelf life can be a challenge. According to Innova Market Insights, new product launches that contain locust bean gum have been steadily increasing in North America over the last 12 months.
Our supplier partner Nexira, a global leader in natural ingredients and botanical extracts, has been providing the best innovative natural ingredients for the food, health and nutrition industries since 1895. Their Swiss-based factory is a world-leading expert in the production of locust bean gum (LBG), which is used for its thickening and stabilizing properties.
Naltive Locust Bean Gum offers outstanding technological properties to cover a broad spectrum of manufacturers’ expectations: cheese creaminess or spreadability, ice cream ice crystal control, fat content reduction and clean label requirements. Locust Bean Gum has been proven to prevent crystallization in both dairy and dairy-free ice cream and frozen dessert, resulting in a superior texture and mouthfeel. As summer approaches, this is the perfect time to explore what Naltive Locust Bean Gum can do for your dairy and dairy alternative products.
What is Naltive Locust Bean Gum?
- It’s a natural, plant-based ingredient that is sustainably sourced from carob trees in the Mediterranean area.
- It has a high water-binding capacity, making it ideal for use in products like ice creams, sorbets, and frozen desserts.
- It helps improve the texture and mouthfeel of your products, giving them a smooth and creamy consistency.
- It is an effective stabilizer, helping your products maintain their structure and preventing them from melting or breaking down in high temperatures.
- It has a neutral taste and odor, allowing it to blend seamlessly with other ingredients and not alter the flavour of your final product.
- It is versatile and can be used in a wide range of food and beverage applications, including dairy, bakery, and confectionery products.
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A Complete Range to Meet Your Needs
Naltive locust bean gum can be used in combination with other hydrocolloids to adjust the texture and help reduce syneresis. Different consistencies can be obtained depending on the application and the ratio. Create the perfect sensory experience with Nexira’s wide range of premium and high performing texturizing ingredients.
Premium grades: Extra high grades with advanced functionalities
- Naltive LBG premium LS:
- Extremely white and no speck
- Naltive LBG premium FV:
- The highest viscosity at lower temperatures
Standard grades: Several grades with different levels of viscosity
- Naltive LBG S1
- Naltive LBG S2
- Naltive LBG S3
- Naltive LBG S4
By incorporating locust bean gum into your products, you can create a sensory experience that is truly exceptional, with improved texture, stability, flavour release, suspension, and emulsification.
Need help with your dairy and dairy alternative products? Our team can assist in developing the right formula to meet distinct sensory requirements and make your products stand out in the market.
