A shortage of last year´s crop has been the main reason of the price hike of Locust bean gum. This situation has forced manufacturers too look after alternative to replace Locust bean gum by other hydrocolloids. To generate new functionalities and/or achieve the texture you are looking for your food products might be a big challenge. However, at Gelymar, by using our knowledge on texture we can provide the solution to replace LBG in a huge variety of food applications such as ice creams, cream, fruit preparations within other applications.
Do not hesitate to be in touch with us and ask for our product portfolio!