Louis Francois Locust Bean Gum is a natural thickener and stabilizer made from carob seeds. It helps create a smooth, neutral texture and is especially useful in frozen desserts, pastry, dairy-style preparations, sauces, and fillings. It performs well in small amounts and works especially well alongside other hydrocolloids such as xanthan, guar, or pectin.

Use

Premix with sugar, starch, or other dry ingredients before adding to liquid to help prevent clumping. It hydrates best with heat and reaches full hydration around 85 to 90°C, making it well suited to cooked and pasteurized preparations.

Recommended Dosage

Use according to the application:

• General thickening and stabilization: 0.1–1.0%
• Ice cream and sorbet: 0.2–0.5%
• Sauces and soups: 0.3–0.7%
• Dairy applications, bakery fillings, and emulsions: 0.3–0.8%

Applications / Practical Uses

• Improves body and melt resistance in ice cream and frozen desserts
• Adds a creamy, stable texture to sauces, soups, and emulsions
• Helps bakery and cereal applications stay softer for longer
• Supports texture in dairy and plant-based products
• Useful in vegan sauces, reduced-fat dressings, and shelf-stable preparations
• Can be combined with xanthan gum or pectin to build custom textures

Observations

• White to beige powder
• Odourless with a neutral taste
• Works in both neutral and acidic environments
• Highly compatible with other stabilizers and gums
• Needs heat for full activation

Differences from Other Gums

Compared with guar gum, locust bean gum gives a smoother texture and is less likely to feel pasty. Compared with xanthan gum, it is less immediately thickening on its own but can create a more delicate texture and strong synergy in blended systems. Compared with lower-grade carob gum, this product is positioned for more even hydration, cleaner flavour, and more consistent viscosity.

Origin

Made from carob seeds sourced from Mediterranean regions and refined for food-grade use.