From Nature to Innovation: How Nexira’s Locust Bean Gum Transforms Food
Locust bean gum (LBG) has become a cornerstone ingredient for food manufacturers seeking natural, effective solutions for texture, stability, and sensory appeal. Through the exclusive partnership between Nexira and Quadra, Canadian food innovators now have access to some of the highest quality locust bean gum products on the market, tailored for both dairy, non-dairy, soups, sauces and plant-based applications.
About Nexira
Nexira, a global leader in natural ingredients and botanical extracts since 1895, is renowned for its expertise in hydrocolloids, particularly locust bean gum. Their Swiss-based facility is recognized as a world leader in LBG production, ensuring consistent quality and performance.
What Makes Nexira’s Locust Bean Gum Stand Out?
Premium Sourcing and Processing
- Sourced from carob tree seeds grown in the Mediterranean, Nexira’s LBG uses only the endosperm, resulting in a gum with neutral taste and colour-ideal for colour-sensitive and clean-label formulations.
- The product range includes several grades, from extra high grades with advanced functionalities to standard grades with varying viscosities, supporting a wide spectrum of applications.
Technological and Sensory Benefits
- Texture and Creaminess: Naltive Locust Bean Gum is designed to deliver enhanced creaminess, mouthfeel, and spreadability. It is especially valued in cheese, ice cream, and plant-based beverages, where it prevents graininess and syneresis (water separation).
- Stabilization: LBG is highly effective at controlling ice crystal growth in frozen desserts, ensuring a smooth, creamy texture in both dairy and non-dairy ice creams.
- Versatility: It can be used alone or in synergy with other hydrocolloids to fine-tune texture, viscosity, and stability across a range of products, including jellies, puddings, and processed cheeses.
Clean Label and Consumer Appeal
- Minimally processed and plant-based, Nexira’s LBG aligns with consumer demand for natural, clean-label ingredients without compromising performance.
- Low usage levels (typically below 1%) ensure no impact on taste or odor, making it suitable for delicate formulations.
Applications and Market Trends
The use of locust bean gum is rising in North America, particularly in innovative dairy and plant-based launches. Nexira’s Naltive LBG is formulated to address the evolving needs of these markets, offering:
- Improved viscosity and creaminess in plant-based drinks, eliminating watery textures.
- Enhanced stability and mouthfeel in reduced-fat and alternative dairy products.
- Superior performance in colour-sensitive and organic formulations due to its purity and minimal speck content.
