Locust Bean Gum, also referred to as Carob Bean Gum, comes from the carob tree. The gum itself is derived from the ground endosperm of the seeds contained in the fruit of the tree. Similar in composition to Guar Gum this galactomannan polysaccharide can be used in applications where clarity is not desired.
The main difference between Guar Gum and Locust Bean Gum is the need for Locust Bean Gum to be dispersed in hot water and allowed to cool to achieve its full viscosity.
Utilized on its own, this neutral polymer creates a stable viscosity over a wide range of pH levels with resistance to shear thinning.
When used in combination with Carrageenan and Agar, Locust Bean Gum creates the synergistic effect of incorporating elasticity into these rigid gels.
From meats to cheeses, bakery products and ice cream LBG adds a smooth texture, excellent water control, stability and binding without masking taste or flavor.