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Description:
Small pot of our premium quality locust bean powder which is a totally natural product extracted from the seeds of the carob tree. A highly versatile vegan friendly gelling stabiliser and thickening agent, which is used mainly as a low concentration thickener. It can also be used in dairy products, desserts, fruit products, dressings and sauces.
Locust bean gum is a natural binder and can be used instead of flour or egg yolks. Add to frozen products such as ice cream to delay the formation of ice crystals and improve texture, or use with Xanthan Gum to produce stable elastic gels.
Locust Bean is soluble cold but dissolves easier using hot liquids. It can be used to increase the viscosity, thickness and texture of liquids or to produce heat stable gels depending on the dosage.
The PH Solubility of Locust Bean Gum is 2.5 - 10 so it can be used with acidic liquids and is not sensitive to high salt concentrations. These qualities make it a highly versatile stabiliser, texture improver, thickener and gelling agent.
Applications:
Increase the viscosity and thickness of liquids.
Use to create fluid heat stable gels.
Add to frozen products to prevent ice crystals forming and to improve the texture.
A small amount added to a recipe can prevent the leeching of liquids.
Creates an extremely stretchy gel when blended with Xanthan Gum.
How to Use:
Dosage Rates: 3 - 11 grams per kg.
Add Locust Bean Gum gradually to your liquid / solution whilst stirring vigorously. Locust Bean is soluble cold but dissolves easier in hot liquids and will provide the highest viscosity when heated above 60C.
Food Additive Information:
This product is an additive - please only purchase if you understand its use in food flavouring, gelling, preserving or preparation etc.
Do not consume in its concentrated form.
About Special Ingredients
Set up by food ingredients experts to focus on the growing demand from chefs for access to ingredients which until very recently had only been used by large food companies. From their factory in Derbyshire they now blend, prepare and produce a huge range of flavours and ingredients which you will now find in many of the top commercial kitchens around the world. In fact, if you saw the recent Bradley Cooper film 'Burnt', you will have noticed a lot of Special Ingredients products used in the kitchens!
Special Ingredients works closely with Westminster Kingsway College where they sponsor the Culinary Science & Kitchen Innovation Laboratory. Feedback from students using their products is used to develop new and exciting blends and innovative products.
Director Dan Booth says:
I like nothing better than developing new products. Working with Dr Rachel Edwards-Stuart has given additional scientific support to innovate and create completely new ingredients that satisfy the increasingly technical demands of todays chefs.
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