LOCUST BEAN GUM - LOUIS FRANÇOIS - 1 kg
Locust bean gum is a natural hydrocolloid and a stabilizer that is efficient even at a low dosage. It swells by absorbing water when the liquid is cold, but its thickening properties are optimized when heated. It is also stable to acidity. It is a perfect binder and stabilizer for emulsions. In ice cream, it acts as a stabilizer, limiting crystallization and delaying melting. It can be pasteurized or sterilized without losing its properties. It has good synergies with starch, alginate, carrageenan, guar, xanthan and pectin.
Creams, coulis, confits, ice creams, sorbets, emulsions
Thickener, stabilizer, anti-crystallizer
Protect from moisture and heat in closed packaging. Protect from light.
3 to 20 g / kg mass.Pre-disperse the gum in the powders.Add to the liquid part and bring to a boil to optimize its effectiveness.
Kosher; Halal