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Locust Bean Gum is viscuous thickener. It's not often used on its own, but rather in combination with Xanthan Gum and Kappa Carrageenan to form a gel. It both reinforces the gel, and keeps it elastic.
It may be used in anything from cream cheese, ice cream, baked foods, pimento strips in olives, bottled dressings and sauces including ketchup, etc. It frozen foods, it helps retard ice crystal growth.
Locust Bean Gum is white to pale yellow in colour. It is soluble in hot water (175 to 195 F / 80 to 90 C.)
It is extracted from the endosperm of carob bean kernels.
History
Started to be used industrially in the early 1900s.
Also called:  Carob Bean Gum
Carubin
E410
See Also
Carob, Guar Gum, Xanthan Gum
Other entries for Thickeners
Alginic Acid, Arrowroot, Carrageen, Cassava Flour, Clear Jel, Gelatin, Genugel, Guar Gum, Lecithin, Locust Bean Gum, Lotus Root Flour, Marshmallow Powder, Panade, Pectin, Roux, Tapioca, Xanthan Gum
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