Cuisine Tech Locust Bean Gum (also known as carob gum) is a versatile thickening and gellifying agent often used in frozen dairy products. It excellent freeze/thaw and water binding characteristics make it a preferred thickener for ice creams and other frozen items. Locust Bean Gum can be used along with carrageenans and xanthan gum, and is more acid tolerant than Guar Gum.
Locust Bean Gum is a galactomannan vegetable gum extracted from the seeds of the Carob tree, mostly found in the Mediterranean. It primarily consists of high molecular weight hydrocolloidal polysaccharide, composed of galactose and mannose units combined through glycosidic linkages, which may be described chemically as galactomannan.
Ingredients: Locust bean gum.
Dietary Notes: Kosher, GMO-free
Storage Recommendations: Store in a cool, dry place (68-72ºF, 20-22ºC), away from light.
Dosage: Typically 0.15% to 0.75% of preparation.
Use: Cuisine Tech Locust Bean Gum needs to be heated to 165°F/ 74ºC in order to fully hydrate. It is dispersible in either hot or cold water, forming a solution having a pH between 5.4 and 7.0, which may be converted to a gel by the addition of small amounts of sodium borate.