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Key research themes
1. What are the safety profiles and regulations governing the use of locust bean gum (E 410) as a food additive, particularly in infants and young children?
This research theme focuses on the toxicological evaluation, safety assessments, exposure estimates, and regulatory considerations associated with locust bean gum (E 410) when used as a food additive. The importance lies in understanding potential risks, especially for vulnerable groups like infants and young children consuming formulae or special medical foods containing locust bean gum.
Key finding: The EFSA Panel concluded no safety concern for the general population at reported uses, with no need for a numerical ADI due to lack of toxicity and genotoxicity concerns. However, infants and young children consuming special... Read more
Key finding: Although focused primarily on Acacia gums, this study provides background on physicochemical properties relevant to classifying gums used as thickeners and stabilizers in food products, such as locust bean gum. The measured... Read more
2. How can natural gums like locust bean gum and related polysaccharides be modified or combined to enhance functional properties in food and industrial applications?
This theme investigates chemical, physical, and hybrid modification approaches of natural seed gums including locust bean gum, guar gum, and related polysaccharides to improve their solubility, swelling capacity, viscosity, gelation, and adsorption properties. Such enhancements are critical for expanding their utility in foods, pharmaceuticals, and environmental remediation. The theme also examines innovative composite hydrogels and blends that exhibit superior performance compared to native gums alone.
Key finding: Synthesized a novel hybrid hydrogel composed of guar gum and locust bean gum backbone grafted with acrylamide, achieving enhanced swelling capacity (~1050%) through parameter optimization. This hydrogel showed excellent... Read more
Key finding: The incorporation of plant-based gums including Persian and almond gums into wheat starch significantly enhanced water absorption, freeze-thaw stability, and textural parameters such as firmness and cohesiveness. SEM analysis... Read more
Key finding: Purification and carboxymethylation modification of Cassia fistula seed gum resulted in reduced impurities and significantly improved physicochemical properties such as increased solubility and viscosity. The degree of... Read more
3. What are emerging applications of locust bean gum and related natural gums in food product development, focusing on texture modification, stabilization, and sensory acceptability?
This research theme covers innovations in the use of locust bean gum and complementary hydrocolloids in novel food matrices such as vegan gummy candies, confectionary gels, and snack products. It includes evaluation of physicochemical, rheological, and sensory attributes influenced by the addition or substitution of seed gums, highlighting their role in improving texture, stability, and consumer acceptance while meeting dietary trends such as vegetarianism and clean-label demands.
Key finding: Incorporation of watermelon exocarp powder with agar gum significantly enhanced the viscosity and hardness of vegan gummy candies. Increasing fiber content decreased moisture and water activity but increased pH, brightness,... Read more
Key finding: Replacing gelatin with κ-carrageenan improved physicochemical properties such as carbohydrate content and gel strength in gummy candies. Sensory acceptability remained favorable, demonstrating the potential of polysaccharide... Read more
Key finding: Integration of gums such as carrageenan and xanthan with red kidney bean protein isolates significantly improved gel hardness and bloom strength, indicating enhanced textural properties through protein-polysaccharide... Read more