Locust Bean Gum

A powerful thickener, locust bean gum is derived from carob tree pods. Because of proteins it contains, it also acts as an emulsifier and an emulsion stabilizer. It is usually used with other hydrocolloids such as xanthan gum. It is used in very small quantities, from 0.05% to 0.20%. It hydrates at a rather high temperature, over 195°F (92°C). Locust bean gum prevents the formation of ice crystals in frozen desserts, such as ice cream.