Improved water-holding capacity
Reduces cook loss by keeping more moisture inside the product during heat processing.
Application
Locust Bean Gum for Meat Products
LBG acts as a binder that improves water-holding capacity, supporting yield and consistent slice texture in sausages, deli meats and formed products.
Processed meat products, sausages, deli meats, formed and reconstituted cuts, lose moisture during cooking, and that loss shows up directly as reduced yield and a drier bite. LBG is used here mainly as a functional binder rather than a flavor or texture additive in the traditional sense.
The Challenge
Processed meat products can lose moisture during cooking and storage, affecting yield, texture and juiciness.
The LBG Solution
LBG acts as a binder that improves water-holding capacity, supporting yield and consistent slice texture in sausages, deli meats and formed products.
Technical Benefits
Better product yield
Every percentage point of retained moisture is directly recoverable as yield.
Consistent slice texture
Helps formed and reconstituted products hold together cleanly when sliced.
Natural, clean-label binder
Fits label requirements that rule out phosphates or synthetic binders.
Recommended Dosage & Grade
0.2% – 0.6%Recommended dosage range
A-02 recommended for cost-efficient binding performance.Grade recommendation
Formulation Considerations
LBG is usually added during the brine or emulsion stage, ahead of any heat step, so it has time to hydrate before cooking begins. A-02 is our standard recommendation for meat applications, since the extra viscosity of A-01 rarely justifies its cost here.
Frequently Asked Questions: LBG in Meat Products
Why do sausages lose weight during cooking?
Moisture escapes as the proteins tighten up under heat. A binder like LBG holds more of that water in, which shows up directly in your cooking yield.
Is A-02 strong enough for meat binding at scale?
Yes, it's our standard recommendation here. A-01's extra viscosity isn't usually worth the added cost for this application.
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