Use locust bean gum in place of flour or eggs to bind together ingredients in your vegan brownies, banana bread and biscuits. The natural powder is extracted from the seeds of the carob tree. It can act as a vegan-friendly gelling agent, stabiliser and thickener.
Locust bean gum can be added to ice creams and sorbets to delay the formation of ice crystals, leading to a smoother, silkier texture. You can also use this powder to increase the thickness of liquids for sauces, dressings and desserts.
Follow the below instructions for using locust bean gum:
- Dosage rates: 3 – 11 grams per kg.
- Add locust bean gum gradually to your liquid/solution whilst stirring vigorously.
- Locust bean gum is soluble cold but dissolves easier in hot liquids and will provide the highest viscosity when heated above 60°C.
Ingredients: Locust (carob) bean gum E410.
Allergy Advice: Suitable for vegetarians & vegans, non GMO, gluten free, non-Irradiated.
Storage: Store in dry, cool conditions and not in direct sunlight. Use within 6 months of opening.
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