Locust Bean Gum
Locust Bean Gum, Carob Bean Gum, Carobin is a thickening agent derived from carob, commonly used in frozen products to prevent ice crystals from forming and to improve a food's mouthfeel. Locust bean gum is E410. A small amount of locust bean gum can be added to a recipe to prevent leeching.
To get a very stretchy gel, mix locust bean gum with xanthan gum.
Overview of Locust Bean Gum's Characteristics
|Applications||Ice cream stabiliser, low pH sauces|
|Rate of hydration||Requires heating to 85oC (185oF)|
|Gel strength||Gels only with xanthan gums - stretchy gel with xanthan|
|Colour||Light to off white powder|
|pH solubility||4.5 - 11.0|
|Dosage||0.5 - 2.0%|