Description
A synergistic hydrocolloid system combining galactomannans with diterpenoid resins for thermo-reversible gels with unique aromatic release.
Technical
Locust bean gum (LBG, from Ceratonia siliqua endosperm) forms helical junctions with mastic resin's poly-β-myrcene chains via hydrophobic interactions. The system requires calcium ions (50-100ppm) from mastic's natural impurities to stabilize the gel network. Named reactions include the 'Chios fracture' (characteristic clean break from isoprenoid alignment).
Culinary Significance
Creates translucent, slow-melting gels with intense pine-citrus aroma. Traditional 'Sakızlı muhallebi' (mastic pudding) relies on the gum's delayed syneresis for creamy texture. Modern applications include aerated mastic foams stabilized by LBG's interfacial activity.
Science
Primary Reaction
Galactomannan gelation
Parameters
Temperature
°C to °C range
Mastic volatilizes above 75°C - use reflux condenser
Time
45min at 70°C
20min (hydration) – 120min (flavor development)
Equipment