Locust bean gum is a fine powder, off-white to light yellow in color, and completely tasteless. It has a high water absorption capacity and acts as a pseudoplastic thickener , meaning it becomes more fluid when mixed but returns to its original viscosity when at rest. This property facilitates preparation while ensuring excellent consistency after manufacturing.

What is the use of carob gum in pastry making?

Carob gum is used to improve the texture and stability of many preparations.

It is particularly recommended for:

• artisanal ice creams and sorbets;
• ice creams and gelatos;
• pastry creams and diplomat creams;
• mousses and dessert mixtures;
• dessert sauces;
• tablecloths;
• cake and biscuit doughs;
• dairy preparations.

In ice cream making , it is one of the most widely used stabilizers. It limits the formation of ice crystals, improves creaminess, slows melting, and provides a creamier texture, even after several days of storage.

In pastry making, it adds body to preparations while improving their stability without altering their flavor.

What is the difference between carob gum and other food gums?

Carob gum is primarily a stabilizer and thickener .

Unlike xanthan gum , which thickens very quickly even when cold, carob gum fully develops its properties after heating and provides a softer, more melt-in-your-mouth texture.

It also differs from guar gum , which produces a higher viscosity when cold but can result in a stickier texture. Locust bean gum generally offers a creamier and more natural result, especially in ice cream.

It does not replace a gelling agent such as agar-agar, gelatin, or pectin, as it does not form a gel. Its role is to improve texture, stabilize emulsions, and retain water in preparations.

It is also often used in combination with guar gum or xanthan gum , the different gums having a synergistic effect which further improves the stability and smoothness of the preparations.

Professional uses

Louis François carob gum is used by pastry chefs, ice cream makers, chocolatiers and food manufacturers to stabilize:

• ice creams and sorbets;
• creams under pressure;
• sauces and coulis;
• dairy products;
• cake batters;
• drinks;
• cereal products.

Its 1 kg format is perfectly suited for professional use or for pastry enthusiasts looking for a high-quality stabilizer.

Usage tips

Carob gum is usually incorporated into the dry ingredients before being dispersed into the liquid preparation to avoid the formation of lumps.

The recommended dosages are:

• Ice cream and pastries: 5 to 10 g/kg
• Soups and sauces: 1 to 3 g/L
• Creams under pressure: 0.5 to 1 g/kg
• Cereal products: 0.5 to 1%

Features

• Carob gum
• Thickener and stabilizer of plant origin
• Extract from the seeds of the carob tree
• Neutral in taste
• Excellent stabilizer for ice cream and sorbet
• Limits crystallization and slows down melting
• Improves the texture of creams, sauces and pastries
• Can be used alone or in combination with other food gums
• Weight: 1 kg
• Brand: Louis François

Conservation :
Store in its closed packaging, away from moisture and heat.