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Locust Bean Gum

Mango locust agar noodles 2

Locust bean gum is taken from the seeds of the Mediterranean carob or locust bean tree. It is good at thickening liquids and stabilizing emulsions. It can be used by itself but is more often used to complement other ingredients.

Locust bean gum combines well with ingredients that make brittle gels and strengthens them by making them more elastic. This makes it ideal to use with xanthan gum, kappa and lambda carrageenan, and agar. It can also be used to help keep fruit fillings for pies from boiling out.

Where to Buy Locust Bean Gum

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How Much Locust Bean Gum to Use

Agar locust bean gum gel 2

Typically 0.1-0.3% locust bean gum is used for fruit filling stabilization and 0.1-0.75% with other ingredients.

Dispersion and Hydration of Locust Bean Gum

Locust bean gum can be dispersed in cold water with a blender and is hydrated in water above 90°C / 194°F. Once hydrated it is typically effective at temperatures below 85°C / 185°F.

How to Create an Agar Gel using Locust Bean Gum

Take 200 grams of flavored liquid and disperse 0.5 grams locust bean gum and 0.4 grams agar into it using an immersion or standing blender. Bring it to a boil and let it simmer for 3 to 5

minutes. Remove it from the heat and pour into molds. Let cool. You can now turn out the gel, cut it into any shapes you like, and serve.

Interested in more information like this?

Modernist Cooking Made Easy: Getting Started covers many of the popular modernist techniques such as gelling, spherification, and foams. It also explores modernist ingredients like agar, sodium alginate, tapioca maltodextrin, and xanthan gum.

It is all presented in an easy to understand format along with more than 80 recipes and photographs.

I might be biased but I think
it's the best way to learn about modernist cooking!

Locust Bean Gum Recipes and Articles

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