16,403 Fr

Description

✅ FOOD GRADE POWDER – Cape Crystal Brands Locust Bean Gum is of the highest grade and purity..
✅ A NATURAL THICKENER AND GELLING AGENT – Locust bean gum is a thickening and gelling agent soluble in cold or hot water. It has many important uses, including preventing ice crystal formation in ice cream and as a thickener in salad dressing..
✅ SOURCE – This is a pure vegetable ingredient extracted from the locust bean (or carob tree). To prepare, the bean skin is removed, and then the bean is crushed and milled into an off-white powder known as locust bean gum..
✅ WORKS SYNERGISTICALLY– Locust bean gum enhances the effects of other colloid gums such as carrageenan, carrageenan, methylcellulose, konjac or xanthan gum..
✅ BENEFITS A VARIETY OF DIETS – Locust bean gum is non-GMO, vegan, and vegetarian friendly and is gluten-free, making it an appealing ingredient for a wide range of diets..

Locust Bean Gum also referred to as Carob Bean Gum, comes from the carob tree. The botanical name is Ceratonia silisqua of the family Leguminous. The tree is a member of the pea family and is native to the eastern Mediterranean region. The gum is produced from the ground endosperm of the contained in the pod-shaped fruit of the tree. Like guar gum and gellan gum, locust bean gum is added to various food products, including yogurt, cream cheese, and ice cream. It is similar in composition to Guar Gum. This galactomannan polysaccharide is used in applications where clarity is not essential. 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 whole viscosity. While locust bean gum doesn’t contain many ents, it does hold a significant a of -promoting dietary fiber. Just a few grams of locust gum contains about 10 percent of daily fiber needs. As a result of the fiber, research published in the American Journal of Clinical tion has shown that locust bean gum may have potential cholesterol-lowering effects on its consumers. Locust Bean Gum creates a stable viscosity over a wide range of pH levels with resistance to shear thinning. When combined 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, locust bean gum adds a smooth texture, excellent water control, stability, and binding without ing taste or flavor. Appearance: Off white to cream powder Solubility: Requires heating to 85°C Viscosity: 2400 – 3400 cps pH: 5.0 – 7.5 pH Stability Range: 4.5 – 10.0 Applications Ice Cream Stabilizer Frozen Desserts Sauces Cream Cheese Pet Foods Dessert Gels Mining Meat Products Paper Making Textile Thickeners Cheeses Pie Filling Baked Goods Soup Bases Frozen Batters

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Locust Bean Gum (Carob) Non-GMO, Vegan, Gluten-Free and Kosher Certified (2-Oz.)

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