This Locust Bean Gum (food grade) is supplied in doypack pouch with grip and heat seal. Please scroll down to see how do we send our product to avoid any damage due a transport to meet best standard and great price.
powder it’s a natural product extracted from the seeds of the carob tree.
Locust bean gumpowder , also known as Carob bean gum powder, is a natural derivative from the seeds of the carob tree cultivated in the Mediterranean area. A highly versatile vegan friendly gelling agent, stabiliser and thickener, which is used mainly as a low concentration thickener.
Locust bean gum is the preferred texturizer for various food applications due to its natural image, the neutral taste and the very creamy texture it provides. More important than the viscosity is the positive influence of the ice crystal growth in ice cream, reduction of syneresis when used in combination with pectin or carrageenan in fruit and dairy applications. LBG has a positive impact on the protein stability and does not interact with other ingredients in your food due to its neutral behavior.
Locust Bean Gum Function
Locust bean gum is primarily a thickener that forms viscous, shear thinning solutions. But Locust bean gum can form gels in combination with other hydrocolloids such as xanthan gum and is excellent in syneresis (weeping) control. Particularly good for dairy gels and ice creams.
Locust Bean Gum Applications
In frozen products, locust bean gum slows down and reduces the size of ice crystal formation thanks to its ability to bind water improving the mouthfeel of the end product. Locust bean gum works really well in ice cream thanks to the weak thermally irreversible gel that produces a smooth texture without giving ice cream a slimy mouthfeel; plus the gum provides meltdown resistance.
Locust Bean Gum is also great to stabilize dairy foams made with the “iSi Whip”, such as a milk shake foam. It can also be used to make hot fruit gels when combined with Xanthan gum.
In bakery fillings, locust bean gum makes them more stable and less likely to boil out. Locust bean gum will also provide a little bit of film formation, which will prevent the fruit prep from migrating into a pie shell.
Thanks to its creamy mouthfeel, it is typically found in cream-cheese spreads to impart richness and spreadability.
Locust Bean Gum is invaluable in commercial applications such as ice cream, soft drinks, fruit juices, bread and pastry, preserves, instant pudding and baby food.
How to use Locust Bean Gum
Concentration Range: Use between 0.1% to 1% LBG for most applications. To thicken most liquids, use 0.1% LBG. To prevent syneresis in agar gels, replace 0.1%-0.2% agar with locust bean gum. Use 0.2% LBG in pastry fillings to make them more stable. To make sorbet, use 0.35% LBG. To make a firm and brittle cold gel with no syneresis, use 0.4% LGB with 0.2% Kappa. For an elastic hot fruit gel use 0.8% LBG with 0.2% xanthan gum. As ice cream stabilizer, use 0.15% LBG, 0.30% glycerin flakes and 0.02% kappa carrageenan.
Dispersion: Disperse in cold water. Make a slurry of the powder in cold water. You can premix with 3 parts sugar or other powder ingredients to improve dispersion.
Hydration: Hot soluble at above 80˚C . Mix dispersed Locust bean gum with other ingredients and boil for three minutes to fully hydrate. Salt, sugar and other ingredients that compete for water can slow the hydration rate.
Setting: Will only gel in the presence of xanthan gum, agar or kappa carrageenan.
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