Locust Bean Gum Powder

Made from the seeds of the carob tree, locust bean gum powder is a natural, versatile thickener and stabiliser. It’s widely used in pastry applications, adding stability to glazes, enhancing fruit fillings, and improving the texture of baked goods. It also adds creaminess to ice cream, boosts the texture of fruit preparations, and provides the perfect viscosity for sauces and dressings.

With excellent freeze-thaw stability, it helps prevent ice crystals in frozen desserts and keeps textures smooth. When combined with xanthan gum, it forms stable, elastic gels. It’s also a great alternative to flour or egg yolks, binding ingredients with ease. Locust bean gum dissolves well in cold water and can thicken soups, creams, and sauces while improving their texture.

From pastries to frozen desserts, locust bean gum is a reliable ingredient for creating smooth, consistent results across a variety of recipes.

Usuage: From 2g per Kg/L in thickening or 2.5% of the total weight in gelling