How to Use Locust Bean Gum in the Kitchen
Locust bean gum is taken from the seeds of the Mediterranean carob or locust bean tree. It is good at thickening liquids and stabilizing emulsions. It can be used by itself but is more often used to complement other ingredients.
Locust bean gum combines well with ingredients that make brittle gels and strengthens them by making them more elastic. This makes it ideal to use with xanthan gum, kappa and lambda carrageenan, and agar. It can also be used to help keep fruit fillings for pies from boiling out.
Where to Buy Locust Bean Gum
We always recommend ModernistPantry.com, they have great service and are really good to work with (because of this, we do have an affiliate relationship with them. We also recommend purchasing from WillPowder.
How Much Locust Bean Gum to Use
Typically 0.1-0.3% locust bean gum is used for fruit filling stabilization and 0.1-0.75% with other ingredients.
Dispersion and Hydration of Locust Bean Gum
Locust bean gum can be dispersed in cold water with a blender and is hydrated in water above 90°C / 194°F. Once hydrated it is typically effective at temperatures below 85°C / 185°F.
How to Create an Agar Gel using Locust Bean Gum
Take 200 grams of flavored liquid and disperse 0.5 grams locust bean gum and 0.4 grams agar into it using an immersion or standing blender. Bring it to a boil and let it simmer for 3 to 5
minutes. Remove it from the heat and pour into molds. Let cool. You can now turn out the gel, cut it into any shapes you like, and serve.
What is Locust Bean Gum and is it Safe?
Locust bean gum is a natural water-soluble polysaccharide that is found in the seeds of the carob tree. It is also occassionally called carob bean gum.
Carob trees are native to Mediterranean countries, but they are also cultivated in other areas, such as California and Arizona. Locust bean gum is used as a thickener in foods, such as ice cream and sauces, and it can also be used to make candy.
Locust bean gum has been used as a food additive for decades, and it has been approved by the FDA for use in many different food products. Locust bean gum can be used as an emulsifier, stabilizer, and thickener. It can also be used to prevent ice crystals from forming in frozen foods.
Locust bean gum is also often used to make chewing gum more elastic and to extend shelf life of products such as fruit juice concentrates and canned vegetables.
It can be found as locust bean flour or powder, or occasionally as locust bean paste.
Locust bean gum is safe for consumption and has no known side effects. It is a plant-based product that can be used as a substitute for gelatin, which can also be made from animal products. Locust bean gum can also be used to make vegan desserts.
Locust Bean Gum Recipes and Articles
Trying to find a good substitute for locust bean gum can be tricky, especially when it is called for with agar, but there are some other combinations that might work.
These mango noodles add a great flavor punch and visual touch to dishes. I like to serve them draped over ice cream or a sundae but they can also be heated and served with jerk pork or as a garnish on an Asian citrus salad.
This crostini recipe moves the traditional deli food of lox and cream cheese on a bagel into fancy modernist bites. The cream cheese is turned into gelled noodles that are served on toasted bagel rounds with pickled red onion. An easy to pick up and deliciously flavorful party food!
For these fun and flavorful party desserts I make a gelled ravioli from bananas and cream and fill them with Nutella. Just top them off with some shaved chocolate and mint leaves or serve them with ice cream - either way it is a crowd pleaser!
Tikka masala is a traditional English dish at curry houses. With this recipe I reimagined it as a modernist dish by turning the sauce into a gelled coating; it's s a fun play on a old classic!
The star of most of my parties is meat and this blackberry-peach wrapped sous vided pork offering is no exception! It makes a fun presentation besides the additional sweetness and flavor from roasting the fruit complements the pork perfectly.
These cocktail cubes are a fun way to entertain your guests. They are rum infused strawberries encased in a daiquiri cube. When you bite into them the cube starts off with a sweet and tart flavor followed up by the kick of the rum-infused strawberries.
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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Trying to find a good substitute for locust bean gum can be tricky, especially when it is called for with agar, but there are some other combinations that might work.
These mango noodles add a great flavor punch and visual touch to dishes. I like to serve them draped over ice cream or a sundae but they can also be heated and served with jerk pork or as a garnish on an Asian citrus salad.
This crostini recipe moves the traditional deli food of lox and cream cheese on a bagel into fancy modernist bites. The cream cheese is turned into gelled noodles that are served on toasted bagel rounds with pickled red onion. An easy to pick up and deliciously flavorful party food!
For these fun and flavorful party desserts I make a gelled ravioli from bananas and cream and fill them with Nutella. Just top them off with some shaved chocolate and mint leaves or serve them with ice cream - either way it is a crowd pleaser!
Tikka masala is a traditional English dish at curry houses. With this recipe I reimagined it as a modernist dish by turning the sauce into a gelled coating; it's s a fun play on a old classic!
The star of most of my parties is meat and this blackberry-peach wrapped sous vided pork offering is no exception! It makes a fun presentation besides the additional sweetness and flavor from roasting the fruit complements the pork perfectly.
These cocktail cubes are a fun way to entertain your guests. They are rum infused strawberries encased in a daiquiri cube. When you bite into them the cube starts off with a sweet and tart flavor followed up by the kick of the rum-infused strawberries.
