Locust Bean Gum

Locust bean gum, which is actually derived as a powder from the pods of the carob tree, contains water-soluble, branched polysaccharides. The powder is dissolved in water, causing it to swell and form a sticky mass. It can be used to stabilize emulsions and thicken a range of foodstuffs—for example, cheeses, salad dressings, and sauces—often in combination with carrageenan. Unlike ordinary gelling agents, locust bean gum powder is effective at low temperatures, therefore, it helps increase ice cream’s tolerance for melting and freezing without developing an unwanted slimy mouthfeel. When used in bread dough, it contributes to making it soft and elastic. By itself, locust bean gum powder cannot form gels. When paired with xanthan gum, however, the result is a gel that is stable over a range of temperatures and in an acidic environment. The mouthfeel of products thickened with locust bean gum powder is somewhat sticky and lingering.