Description
CAROB Locust Bean Gum is a high quality natural thickener and stabilizer, obtained from a selection of carob beans, peeled and ground with the most advanced technology. The carob is a typical tree of the Mediterranean area resistant to drought, free of pesticides and use of fertilizers. As a consequence, our raw material is of the highest quality, which results in a final product, locust bean gum, also of the highest quality.
Locust Bean Gum is one of the oldest hydrocolloids used in the food industry, it has functional properties as a thickener, stabilizer and gelling agent, providing a unique texture in a wide range of food systems.
HOW TO USE IT
Locust Bean Gum is not cold soluble, so it must be hydrated and dissolved while heating. By presenting such an affinity for the liquid medium, the way of adding it is very important, since we have to manage to individualize the particles to avoid the formation of aggregates or lumps. You can see recipes in: carob.es/recipes
RECOMMENDED MAXIMUM DOSAGE 10 g/l.
◦ In sauces: 3 – 5 g/l.
◦ In ice cream: 5 – 8 g/l.
◦ In jams: 4 – 6 g/.
1 level dessert spoon is 3 g.
Increases viscosity and gives better texture to recipes.
The gum needs to be well dispersed in the recipe and stir while heating.
- Energy …………………………… 190 kcal
- Fats ……………………………………… < 1 g
of which saturates ……………. 0 g - Carbohydrates …………………….. 80 g
of which sugar …………………… 0 g - Soluble fiber ………………………….. 79 g
- Insoluble fiber ………………………….. 1 g
- Protein ………………………………………. 6 g
- Salt …………………………………….. 0,034 g
STORE IN A COOL, DRY PLACE
