CAROB GUM

Format: 650g
Code 48686
Standard code 38687
Packaging 6u
Thickener and stabilizer with the capacity to produce very viscous solutions in aqueous base without masking the flavor, extracted from carob seeds.
Mode of use
Mix hot or cold in aqueous liquids with strong agitation until a homogeneous solution is obtained. Suitable for thickening and stabilizing liquids, even those with high fat content. Its resistance to acids allows its use in a wide variety of applications without affecting its effectiveness.
Dosage
5 - 10g/kg
thickener: locust bean gum (e410)
It thickens and stabilizes liquids with a high percentage of fat. It is the most acid resistant substance of this type.
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Features
Properties
Elaborations
Features
A thickener with multiple benefits
Locust Bean Gum is a thickener and stabilizer of natural origin, extracted from carob seeds. It offers an excellent capacity to produce very viscous solutions without masking the flavor of the preparation. It is especially useful in products with high fat content and is resistant to acids. In addition, it increases the elasticity of gelling agents and reduces the melting speed in frozen preparations.

Resistance to freezing

High

Hydration

Hot

Temperature resistance

Thermo-irreversible

Application medium

Liquids

Properties Outstanding advantages of Garrofin Gum

  • Natural origin: Ensures quality and sustainability.
  • High thickening and stabilizing power: Ideal for multiple applications.
  • Increases the elasticity of gelling agents: Improves texture in complex recipes.
  • Reduces melting speed in frozen foods: Maintains the structure of frozen foods.
  • Works in liquids with high fat content: Unmatched versatility.
Elaborations
Possible
Elaborations
Carob Gum can be used to create everything from stable soft drinks and sauces to soups, creams and ice creams with a perfect texture. It is also used in confectionery, cookies, specialty breads, jams, vegetable preserves, and whipped or whipping cream, providing stability and improved texture.
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Texturizing

Margarita
Texturizing, Freeze-dried and crispies, Technical Sugars

Black Forest Tartlet
Technical Sugars, Texturizing

Strawberry, Orange Blossom and Pink Pepper
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Frequently Asked Questions

Is it possible to dissolve hot and cold?
Yes, Carob Gum can be dissolved both hot and cold, which makes it very versatile.
Does it affect the flavor of the preparation?
No, Carob Gum does not mask the flavor of the ingredients, allowing the original flavor profile to be maintained.
Is it suitable for preparations with high fat content?
Yes, it is especially effective in liquids with a high fat content, maintaining stability and texture.
What advantages does it offer in frozen processing?
Helps to reduce the melting speed, which improves the stability and durability of frozen preparations.

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