Locust bean gum and guar gum can be used alone, but are also often used in combination with carrageenan or other hydrocolloids in food applications.

Applications
Desserts and Dairy products  Neutral and acid dairy desserts in combination with carrageenan, agar or pectin Water jellies in combination with carrageenan Ice creams, sorbets and frozen desserts	Bakery Bread, brioche Beverages Dressings, sauces and soups Fruit spreads, jams and fillings (in combination with low methoxyl pectin)

Key benefits of locust bean gum:

• Viscosity development after a heating step
• Creates a pleasant texture with a good flavor release
• Strong interaction (gelation) with k-carrageenan, agar and xanthan gum

Key benefits of guar gum:

• Instant viscosity development at room temperature (cold soluble)
• Creates a long texture with a reduced flavor release
• No interaction (gelation) with other polysaccharides but high synergistic effect with xanthan gum (viscosity)