Explain the Properties Locust bean gum

Locust bean gum is slightly soluble in room temperature water and must be heated to 75 to 85^oC for complete hydration and viscosity development.  Maximum viscosity develops when the gum is heated to about 95°C, then cooled. Texture modification of carrageenan water gels is achieved through the incorporation of locust bean gum. Synergistic viscosity results from the combinations of locust bean and Xanthan gum. A  thermally reversible gel is formed when locust bean gum and Xanthan are heated to above 130^oF and cooled.