View All Molecular Gastronomy Glossary

Locust Bean Gum

What is Locust Bean Gum?

Locust bean gum, also known as LBG and carob bean gum is a vegetable gum derived from Mediterranean region carob tree seeds. This galactomannan is produced after the seeds are crushed to separate it from the pulp. The process is followed by an acid treatment, milling and pulverizing to come up with a white to light yellow hydrocolloidal powder composed of galactose and mannose.

This hydrocolloid is used to stabilize, texturize, thicken and gel liquids in the area of modern cuisine , although it has been a popular thickener and stabilizer for many years.

It has a neutral taste which does not affect the flavor of food that it is combined with. It also provides a creamy mouth feel and has reduced syneresis when used alongside pectin or carrageenan for dairy and fruit applications. The neutral behavior of this hydrocolloid makes it ideal for use with a wide range of ingredients.

To use locust bean gum, it must be dissolved in liquid with shear. It is soluble with both hot and cold liquids. A concentration ranging from 0.5% to 1% of the liquid weight may be used, according to desired end results of the food preparation.

placeholder image

Cookie Consent

This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy