Locust Bean Gum (a.k.a. Carob Bean Gum)

It is derived from the endosperm of seeds of trees that grow in Africa. It is not used so much for its gelling properties but rather for its capacity to enhance aeration and for protecting the frozen product from frequent heat shock by insulating ice crystals. It is activated in liquids at 76°C / 170°F, in which it will fully hydrate during the pasteurization process (see pasteurization). If used alone it won’t absorb as much whey from a dairy product, and some of it might separate. This is called “whey-off.” That separated whey will freeze into large ice crystals. For this reason, it is used in combination with kappa-carrageenan, which corrects the problem. The amount used is the same as for guar gum. Carob bean gum is recommended for ice creams, sorbets, and sherbets.