About This Product
Louis Francois Locust Bean Gum (E410) — also known as carob gum — is a high-quality, food-grade thickener and stabilizer extracted from the seeds of the carob tree (Ceratonia siliqua), grown in Mediterranean regions. Known for its natural origin and exceptional functionality, it’s a trusted ingredient across pastry, frozen desserts, dairy, sauces, and more.
This pure galactomannan hydrocolloid inflates by binding water, forming a smooth, stable, and neutral-tasting texture — even in small quantities. Unlike lower-quality alternatives, this gum offers consistent viscosity, works synergistically with other hydrocolloids (like xanthan, guar, or pectin), and performs reliably under high heat or pH variability.
Compared to generic versions, Louis Francois’s carob gum is cleaner, more soluble, and shows better stability during pasteurization, freezing, or drying processes — ideal for chefs, manufacturers, and food developers who demand precision.
Use
Dispersion
For best results, premix with other dry ingredients (like sugar or starch) before incorporating into liquids. It disperses easily under mixing and hydrates effectively with heat.
Hydration and Heating
Hydrates fully at 85–90°C, but partial swelling starts earlier, depending on the recipe. It’s compatible with pasteurization, sterilization, and drying processes without losing its function.
Application
Suggested Dosage:
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General thickening/stabilization: 0.1–1.0%
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Ice cream & sorbet: 0.2–0.5%
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Sauces & soups: 0.3–0.7%
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Dairy, bakery fillings, emulsions: 0.3–0.8%
Common Uses:
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Ice cream & frozen desserts: prevents ice crystals, improves melt resistance
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Sauces & soups: adds creamy body, binds water
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Bakery & cereal applications: enhances softness and shelf life
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Plant-based and dairy products: stabilizes textures and emulsions
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Cosmetics & pharma: viscosity control and natural thickening
Observations
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White to beige powder
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Odourless, neutral taste
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Works well in neutral or acidic environments
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Highly compatible with other stabilizers, phosphates, and gums
Elaborations
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Prevents graininess in gelato or ice cream base
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Adds clean, smooth viscosity to vegan sauces or dairy alternatives
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Ideal for soups, reduced-fat dressings, and shelf-stable products
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Can be combined with xanthan gum or pectin to form custom textures
Differences from Other Gums
| Gum Type |
Key Traits |
Strengths |
Limitations |
| Locust Bean Gum |
Pseudoplastic, heat-hydrating |
Smooth texture, ice cream stability |
Needs heat to activate fully |
| Guar Gum |
Cold soluble |
High thickening, low cost |
Can feel pasty or grainy |
| Xanthan Gum |
Cold soluble, shear-thinning |
Good suspension & emulsion |
Can be slimy on its own |
| Carrageenan |
Gel-forming in dairy |
Firm textures |
Limited in acidic media |
| Generic carob gum |
Lower purity |
Cheaper |
May clump or show grainy texture |
Unlike budget carob gums, Louis Francois Locust Bean Gum hydrates more evenly, performs better at low doses, and is free of off-odours or inconsistent viscosity.
Origin
Sourced from Mediterranean carob pods, refined through a gentle extraction and purification process to preserve its natural functionality while ensuring food-grade purity.
Maison Louis Francois: A Legacy of Culinary Innovation
Since 1914, Maison Louis Francois has supported pastry chefs, culinary professionals, and food innovators with a range of precision-engineered ingredients. Their locust bean gum stands as a benchmark of reliability and consistency in hydrocolloids—trusted for clean labeling, superior control, and high-performance texture work.
