(1) Objective: To study the effect of Locust bean gum on lowering blood glucose.

(2) Locust bean gum is a kind of the structure of galactose and mannose residues as a structural unit of the polysaccharide compounds.

(3) Guar and Locust Bean Gums Guar and locust bean gums are important thickening polysaccharides for both food and nonfood uses.

(4) Laver polysaccharides had little synergy with locust bean gun, carrageenan and konjak gum.

(5) The effects of carrageenan, locust bean gum (LBG) and their mixture on the stability of O/W emulsion containing alcohol were studied.

(6) Enzyme hydrolysis products from locust bean gum were oligosaccharides by HPLC analysis.

(7) Guar gum and locust bean gum could promote the stability of pectin on fruit juice milk.

(8) It was observed that the best gums in combination with konjac gum were carrageenan(CAR)and locust bean gum(LBG).

(9) Examples of the former type are algins and of the latter guar and locust bean gums.