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 low-dose stabilizer. It swells by absorbing water when cold, but is optimized when hot, and is 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 carob in the powders.
Add to the liquid part and bring to the boil to optimize its effectiveness.
Availability
Kosher
Use
Can be used hot
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
Do you have any questions about this product?
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.
Textures
