Moisture retention
Keeps more water in the crumb structure for longer, which is most of what slows staling.
Application
Locust Bean Gum for Bakery & Confectionery
LBG retains moisture in the crumb structure, slowing staling, and supports consistent texture in fillings, glazes and confectionery formulations.
Staling in baked goods is mostly a moisture-migration problem, and confectionery fillings and glazes have their own version of the same challenge: holding a consistent set and texture across shelf life. LBG addresses both by controlling how moisture moves through and out of the product.
The Challenge
Baked goods lose moisture and staling accelerates shelf-life loss, while confectionery items need consistent set and texture.
The LBG Solution
LBG retains moisture in the crumb structure, slowing staling, and supports consistent texture in fillings, glazes and confectionery formulations.
Technical Benefits
Slower staling
A direct result of better moisture retention in the finished product.
Extended shelf life
Products stay closer to day-one texture for longer on the shelf.
Consistent texture in fillings
Gives fillings and glazes a more predictable, repeatable set.
Recommended Dosage & Grade
0.1% – 0.5%Recommended dosage range
A-02 for general bakery and confectionery use.Grade recommendation
Formulation Considerations
A-02 covers most general bakery and confectionery needs at a reasonable cost. LBG is typically incorporated into the dough or filling mix before baking or setting, since it needs adequate hydration time and, in many cases, heat to reach full functionality.
Frequently Asked Questions: LBG in Bakery & Confectionery
Can LBG actually slow down staling?
Yes, it holds onto moisture in the crumb longer than an unstabilized formula would, which is most of what staling comes down to.
Does LBG work in fillings and glazes too, not just bread?
Yes, A-02 handles both fine, giving fillings a more consistent set without much added cost.
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