Locust Bean Gum is extracted from the seed of the carob tree. Used as a stabilization agent in ice cream to prevent ice crystals from forming or thickener and/or gelling agent in pastry or salad dressing. Commonly used in frozen dairy products, and for creating Modernist gel noodles.
Combine synergistically with guar gum to make a thicker gel. Excellent for freeze/thaw formulations.
Use 1 -3 grams/kg of base formula. Requires a little warmth to activate: 116.5 Fahrenheit.