Locust Bean Gum

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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

Category Comments
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
Solubility Hot
pH solubility 4.5 - 11.0
Dosage 0.5 - 2.0%