Locust Bean Gum

Locust Bean Gum

A galactomannan that brings body and creaminess while preventing weeping. On its own it thickens gently; with agar or kappa it transforms brittle gels into supple, sliceable textures.Scientific notes. Requires heat to hydrate fully; synergizes strongly with kappa‑carrageenan and agar by bridging helices, increasing elasticity and water binding. Works from dairy to fruit systems; tolerant of salts.Cooking uses. Gel refinement (reduce brittleness), creamy sorbets, stabilized sauces, and freeze‑thaw‑resistant purees.Pairings & substitutions. Pair with kappa or agar for gel tuning; substitute with guar (colder hydration, more slimy mouthfeel) when speed matters.Why it matters to chefs. It’s the quiet fixer—turns good gels into great ones and keeps frozen desserts smooth.

ingredient,hydrocolloid,stabilizerfine powderneutralcreamysmoothelasticlow‑weeping

Also known as: E410, carob bean gum, LBG