With more than 125 years of experience in raw materials sourcing, Nexira offers premium plant-based locust bean gum solutions specifically designed for the successful development of innovative formulas to fulfill consumer expectations for sensory experiences and clean-label products.

During the last webinar sessions, our carob gum experts took you along an exploration of innovation opportunities for indulgent dairy, plant-based and jellied products with high performing texture.

In this blog post, you’ll find a summary of the key points to create the perfect sensory experience with locust bean gum. The on-demand replay is also available at the end.

Naltive Locust Bean Gum: 100% Natural Texturizers for Dairy and Plant-based Applications

Several Grades for Trendy and Challenging Applications

According to Innova database, during the last 12 months, Europe was the most dynamic area with 47% of the new product launches formulated with LBG, followed by Americas with 31% and then Asia 14%.

*Number of product launches containing LBG*

In both regions, the most dynamic categories are ice creams & frozen desserts, processed cheeses and milk alternatives.

However, formulating appealing dairy and plant-based products with good taste, desirable and indulgent texture, and a stable shelf-life can get challenging.

naltive locust bean gum range includes different grades, enabling us to provide solutions for plenty of traditional and plant-based applications:

Premium grades: two extra high grades with advanced functionalities
Standard grades: several grades with different levels of viscosity

Want to learn more?

Watch our on on-demand replay ⤵️

Naltive Locust Bean Gum Main Advantages in Dairy and Non-Dairy Applications

Minimally processed, naltive locust bean gum is best-in-class as compared to regular LBG. The large range provides specific technical benefits for enhanced sensory experience benefits.

During our last webinars addressing the most dynamic regions using carob gum, our LBG experts covered the main problematics when formulating plant-based drinks, processed cheeses and ice creams & frozen desserts.

Register to watch the webinar replay:

Whether you have a technical issue in your product development, a specific question, or any other request regarding our naltive locust bean gum line, we are here to help.

Feel free to contact us at any time!

In Ice creams & frozen yogurts: naltive locust bean gum prevents the growth of crystals in dairy and dairy-free ice creams & frozen desserts resulting in a creamy mouthfeel with a uniform and pleasant meltdown.

naltive locust bean gum improves viscosity and brings roundness and creaminess to plant-based drinks, thus avoiding the watery texture and enhancing the palatability.

naltive locust bean gum protects the protein matrix to achieve the smoothest texture in dairy and dairy-free applications like spreadable cheeses, thus avoiding the sandy texture.

Additionally, naltive locust bean gum can be used in combination with other hydrocolloids to adjust the texture and help reduce syneresis phenomena in challenging applications such as cheese sticks, jellies or puddings, thus ensuring the perfect gel and pleasant texture.

Naltive Locust Bean Gum – Webinar FAQ

We received many relevant questions during these online events, and we wanted to share the most frequent in a naltive locust bean gum FAQ:

When we develop a new formulation, how to select the right reference of LBG?

There are 3 points to consider:
*Color of the powder and specks content
*Viscosity
*Synergies

Can LBG help in the reduced-fat ice cream production to improve the mouth feeling, melting and replace the role of fat?

Yes, LBG helps to improve the mouthfeel of reduced-fat ice cream and can mimic the mouthfeel.

How to explain the better solubility of naltive locust bean gum FV compared to other LBG?

We have a proprietary process that makes it more soluble at lower temperatures.

Can we decrease the dosage with naltive compared to standard LBG?

As you have seen in the video, naltive LBG premium FV is able to develop more viscosity in case of cold or warm usage. In those cases, to achieve the same viscosity effect, you will use lower dosage of naltive than standard LBG.

How to replace LBG in formulations?

LBG is difficult to replace. If alone, it is possible to replace but difficult to obtain the same texture. If used in synergy, it is highly difficult to replace and to obtain the same texture.

What about solubility in the cold water?

LBG is dispersible in cold water, but it will not develop high viscosity. As mentioned, we have a specific product (naltive premium FV), which can achieve 3 times higher viscosity under room temperature, and can reach 80% to 90% of its maximum potential viscosity at 50°C.

Is there an impact on color, taste, and odor by using your products?

Low dosage in food matrix (below 1%) will not impact the odor and taste. Thanks to our high quality of LBG, Naltive is white without black speck, and has no risk of visual and color impact. It can be used in white and color-sensitive formulations.

Naltive™, a Wide Portfolio for Plenty of Applications

The naltive™ line offers three types of hydrocolloids with locust bean gum being its flagship ingredient, tara gum and guar specialties. References are processed in Nexira’s factory in Switzerland with the highest quality standards:

naltive locust bean gum

Using only purely natural and physical processes, minimally processed, the large naltive locust bean gum range is best-in-class as it provides specific technical benefits and multi-sensory experience in various challenging applications. The locust bean gum line is a completely new range of six references. Combining customers’ technical feedbacks with market research on consumers’ expectations was the starting point. The new line has been designed to fit manufacturers’ industrial needs and to fulfill consumer expectations for sensory experiences, clean-label, and organic plant-based foods and beverages. We have the solution to add roundness, creaminess and mouthfeel for alt-dairy drinks, ice-cream and spreadable cheese formulated with dairy or plant-based.

naltive guar gum

Nexira developed a complete range of clean label guar gum specialties with specific and unique functionalities:

A range of premium depolymerized grades that provides high syneresis control and texture enhancement with limited slimy effect. Ideal for cold applications & suitable for frozen products. The range offers different viscosity to fit the requested textures.
A range of highly purified grades with a very neutral taste that helps to improve the texture of sauces, ice cream, baked goods, dairy products, and alternative dairy.

naltive tara gum

Nexira developed the naltive tara gum range:

naltive tara premium Syn: a viscosity-reduced tara, suitable for cold processes. Made in our own factory, using our proprietary process, naltive tara premium Syn offers a double water-binding capacity and thus provides better control to prevent syneresis without impacting the texture.
naltive tara provides thickness and mouthfeel for many food applications. Specifically in ice cream, naltive tara prevents the growth of ice crystals, improves resistance to heat-shock, and provides a smooth meltdown.