Gels carrageenan-galactomannan

In combination with galactomannans, x-carrageenan shows an unusual synergism, which is marked by an enhancement of the gel strength. This phenomenon is believed to be due to a carrageenan-galactomannan interaction. 

Locust Bean Gum. Locust bean gum [9000-40-2], also known as catob seed gum, is a galactomannan extracted from the endosperm of the catob tree seed which is cultivated in the Mediterranean area. The primary use of locust bean gum is in dairy appHcations such as ice cream. It is often used in conjunction with carrageenan because the chemical stmctures of the two enable them to cross-link and form a gel (85). 

As with agar and carrageenan, substitution in the Xanthomonas polysaccharide structure inhibits the interaction with galactomannan. Thus, removal of the acetyl groups by saponification yields a product that interacts much better with galactomannans.211 Less locust-bean gum is required to gel deacetylated Xanthomonas polysaccharide, and mixtures of locust-bean gum and deacetylated Xanthomonas polysaccharide form a gel at lower, total-polysaccharide concentrations. 

Turquois, T., Rochas, C., and Taravel, F. R. (1992). Rheological studies of synergistic kappa carrageenan-carob galactomannan gels. Carbohydr. Polym. 17 263-268. 

The linear chain polymer forms extremely high-viscosity aqueous solution. Forms a gel that is elastic and thermally nonreversible under existence of alkali. The gel strength multiplies with the simultaneous use of xanthan gum and carrageenan. The interaction between arum root mannan and xanthan is stronger than the interaction between xanthan and galactomannan. 

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