The largest applications of Locust Bean Gum are in thermally processed foods whether stored frozen, refrigerated or at room temperature. These fall into two major groups: thickeners and gelling systems both which also include moisture management. Heated sauces, fillings, pasteurized dairy products and alternatives all leverage the thickening and moisture management functionality of Locust Bean Gum. These systems may also involve the gelling synergies with proteins, starch and other hydrocolloids (Xanthan, Carrageenan, Agar). Locust Bean Gum is also tolerant of high solids and thus is used in high sugar products such as gummy-type confections, gelled confectionary centers, icings, and glazes. The moisture management functionalty also contributes to increased freeze thaw stability and extended shelf life in frozen desserts and entres. Locust Bean Gum has also be used as a clean label and 100% organic alternative for suspension in shelf stable beverages. Like Guar Gum,Locust Bean Gum is available in standard, 100% Organic, and TrueGum® grades.