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Locust Bean Gum? Your Friendly Neighborhood Hydrocolloid. WTF - Ep. 121

Locust Bean Gum

  • Hydrocolloid refined from the seed of the carob tree with fewer specks than typical locust bean gum
  • Commonly used in frozen dairy products, and for creating Modernist gel noodles
  • Has excellent freeze/thraw and water binding characteristics 
  • Heat to hydrate 
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100% Pure Locust Bean Gum Powder (e410) for use in molecular gastronomy. Locust Bean Gum, also called carob bean gum, it is extracted from the seed of the carob tree. It forms a food reserve for the seeds and helps to retain water under arid conditions. It can be used as a stabilization agent in ice cream to prevent ice crystals from forming or thickener in salad dressing. Combine synergistically with guar gum to make a thicker gel.

Other Details

Dietary Attributes:
Plant-Based, Non-GMO, Gluten-Free, Kosher (OU), Keto-friendly
Ingredient List:
Locust Bean Gum