Locust bean gum
Applications : Cream, coulis, confit, ice creams, sorbets, emulsions
Properties : Thickener, stabilizer, anti-crystallizer
Dosage : 3 to 20 g / kg of mass
The
product in detail
Description
Locust bean gum is a natural hydrocolloid and a stabilizer that is efficient even at a low dosage. It swells by absorbing water when the liquid is cold, but its thickening properties are optimized when heated. It is also stable to acidity.
It is a perfect binder and stabilizer for emulsions.
In ice cream, it acts as a stabilizer, limiting crystallization and delaying melting. It can be pasteurized or sterilized without losing its properties.
It has good synergies with starch, alginate, carrageenan, guar, xanthan and pectin.
Dosage and application
3 to 20 g / kg mass.
Pre-disperse the gum in the powders.
Add to the liquid part and bring to a boil to optimize its effectiveness.
Availability
Kosher
Use

Can be heated

Freeze-resistant

Heat-resistant
Packaging and storage
Packaging options
- 1kg (article code: 793A)
- 25kg (item code: 794F)
Protect from moisture and heat in closed packaging. Protect from light.
Applications
Applications on offer
Creams, coulis, confits, ice creams, sorbets, emulsions
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Louis François tip
Add 0.2 to 0.4% Carob to your cake batter to keep inclusions (fruit, chocolate chips, etc.) in suspension in your cakes.