Flow control
Gives the sauce a controllable, pourable viscosity rather than a gel-like set.
Application
Locust Bean Gum for Sauces & Dressings
LBG provides flow control and emulsion stability, often used synergistically with xanthan gum for a smooth, stable, clingy texture.
A pourable sauce that still clings to food, without separating on the shelf, is a harder formulation target than it looks. Starch alone often can't hold an emulsion together over a long shelf life, which is where a hydrocolloid system comes in.
The Challenge
Sauces and dressings can separate over time, and achieving the right pourable-yet-clingy viscosity is difficult with starch alone.
The LBG Solution
LBG provides flow control and emulsion stability, often used synergistically with xanthan gum for a smooth, stable, clingy texture.
Technical Benefits
Emulsion stability
Helps keep oil and water phases from separating during storage.
Synergy with xanthan gum
Combined, the two provide better overall stability than either used alone.
Freeze-thaw stable formulations
Holds up through frozen sauce or dressing products that go through freeze-thaw cycles.
Recommended Dosage & Grade
0.2% – 0.6%Recommended dosage range
A-02 recommended; combine with xanthan gum for best results.Grade recommendation
Formulation Considerations
Most sauce and dressing formulators pair LBG with xanthan gum, since xanthan hydrates faster in cold water while LBG contributes longer-term viscosity stability and clinginess. A-02 is the standard recommendation, with dosage adjusted to the target pourability.
Frequently Asked Questions: LBG in Sauces & Dressings
Why do sauces separate on the shelf?
Without something holding the emulsion together, oil and water phases drift apart over time. LBG helps keep that from happening.
Do I need to pair LBG with anything else for sauces?
Most formulators combine it with xanthan gum. Together they give a smoother, more stable texture than either does on its own.
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