Learn about our newest product, Uno: The new, versatile stabilizer for ice cream & sorbet!
Locust bean gum, also known as carob bean gum, is a crucial ingredient in many food products. Although you may not have heard of it, locust bean gum is consumed more than you may know. Locust bean gum acts as a thickening agent, stabilizer, gelling agent, texturizer, and fat replacer in many products you see every day, like sorbet, ice cream, and even dressings. It stabilizes product texture and even extends longevity of use.
The trees on which locust bean seeds grow take 6 to 7 years to reach maturity, when the seeds producing the locust bean gum are ready for harvesting. Unfortunately, the world is currently in the midst of a locust bean gum shortage due to increased usage and the time it takes for the trees to mature. While this may sound like a bad thing, it has actually given way to much ingenuity in the field of research & development for substitutions and new products.
This takes me to our new product: Numero Uno…well, actually, just Uno, a new item from Cuisine Tech. The beauty of this product is its ability for use in both fat- and water-based mixes, while also having both hot and cold process capabilities! This means you will no longer have to reach for both an ice cream and a sorbet stabilizer. Uno is also a low dosage, high strength stabilizer, resulting in less stabilizer needed to achieve your desired product. This new stabilizer is similar to its popular cremodan counterparts in that it is gluten-free, GMO-free, and 100% vegan. These two products are comparable in other ways as well, providing stabilization and improving the texture of all your frozen confections. Like cremodan, Uno will also serve to increase the shelf life of your products.
We are more than excited for you to try Uno in your pastry creations and cannot wait to hear your thoughts on this new product!