COMMON FOOD STABILIZERS
Locust Bean Gum
Locust bean gum (LBG) is a natural plant-based derivative from the seeds of the carob tree cultivated in the Mediterranean region, North Africa, South Africa and Asia. 
The strongest application of LBG is in its use as a thickening and stabilising agent in the food and beverage industries. 
LBG has the ability to act as a binder and stabiliser in processed meats, salami, bologna and sausages. 
In soft cheese manufacturing on the other hand, LBG could help speed up coagulation, increase the yield of curd solids and in turn makes the curd easier to separate which results in better texture.
The most important synergies of LBG are observed when it is in contact with Xanthan Gum and Carrageenan for gelling properties.
Additionally, the ability of LGB to bind with water makes it an excellent choice for frozen applications such as ice cream. 
Gum Arabic
Gum Arabic (GA) or also known as acacia gum is a natural gum that is extracted from the hardened sap of the acacia tree.
GA has the ability to delay and prevent sugar crystallization and to emulsify fat without affecting taste or viscosity of the end products. 
In the food industry, GA is primarily used in confectionery, bakery, dairy, and beverage applications as an emulsifier as well as a microencapsulating agent. 
For frozen products such as ice cream, GA is used as a stabilizer for its water absorption properties.

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