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