Locust Bean Gum (Carob Gum) | Natural Thickener

A classic, plant-based thickener that delivers creamy body and synergistic stability—especially powerful in dairy, desserts, and frozen treats.

Key Benefits

• Smooth, creamy viscosity with clean flavor release

• Excellent synergy with kappa carrageenan (reduces brittleness) and xanthan gum (elastic, stable textures)

• Ideal for ice cream, dairy desserts, sauces, and plant-based milks

• Plant-based, gluten-free, non-GMO, Kosher (K)

• Available in 2-oz, 8-oz, and 16-oz packages

Properties

• Dietary: Gluten-Free, Vegan, Non-GMO, Kosher (K)

• Ingredient: 100% Pure Locust Bean Gum (from carob tree seeds)

• Allergens: None

• Documentation: COA | SDS | SPECs | Certificates

What It Does

Locust Bean Gum (LBG) is a natural galactomannan from carob seeds. It builds body, improves freeze–thaw stability, and enhances mouthfeel. LBG is famous for synergy: with kappa carrageenan it creates firm yet less brittle gels; with xanthan it forms elastic, stable networks perfect for dairy and plant-based systems.

Popular Uses

• Ice Cream & Frozen Desserts: Reduces ice crystals; richer, smoother body

• Dairy & Plant-Based Milks: Creamier mouthfeel, improved suspension

• Puddings, Custards, & Sauces: Clean, stable thickness without gumminess

• Jams & Spreads: Helps prevent syneresis (weeping)

How to Use (At-a-Glance)

• Typical dosage: 0.2%–0.6% by weight (range 0.1%–1.0% depending on system)

• Hydration: Best hydrated hot (≈ 85–90 °C / 185–194 °F) with good shear, then cool

• Synergy: Combine with kappa carrageenan and/or xanthan gum for stronger, more stable textures

Adding Locust Bean Gum to ice cream mix

Example: Ice Cream Base

1. Premix LBG with sugars to prevent clumping; disperse into cold mix under shear.

2. Heat to 85–90 °C (30–60 sec) to fully hydrate.

3. Chill rapidly; age the mix 4–12 hours; churn.

4. Typical total stabilizer system: 0.25%–0.40% (LBG alone or in blends with xanthan/carrageenan).

Pro Tips

• Premix with sugar or dry ingredients for easy dispersion.

• A tiny amount of xanthan (e.g., 0.05%–0.15%) with LBG boosts stability in beverages and frozen desserts.

• Pair with kappa carrageenan for firm, non-brittle gels in dairy systems.

• Hydrate fully—under-hydration causes weak texture or graininess.

Locust Bean Gum: The Secret to Professional Texture & "Anti-Weep" Stability

Locust Bean Gum: The Key to Professional Texture and “Anti-Weep” Stability

Most thickeners have a simple thickening effect—and an accompanying heaviness. But the unique value of Locust Bean Gum (LBG) for pastry chefs lies in what it doesn’t do.

Compared to other thickeners, Locust Bean Gum does not mute flavor and does not create the “slimy” mouthfeel often associated with gelatin or added agar. Instead, it delivers structure without sensory compromise.

Why Texture Experts Choose Cape Crystal LBG

With frozen desserts and high-moisture sauces, the most common technical failure is syneresis—the scientific term for water separation. This is the “weeping” you see in puddings or the ice crystals that plague low-quality ice cream.

How LBG Prevents Syneresis

Locust Bean Gum functions as a temperature buffer. It binds water molecules into a complex structure that inhibits migration. Without this protection, freeze–thaw cycles cause water to reorganize into large ice crystals.

The result:

• Smooth texture

• Warm, clean melt-in-the-mouth sensation

• Characteristics associated with premium gelato and high-end plant-based milks

The Power of Synergy: Why LBG Never Works Alone

Using LBG by itself only accesses half of its potential. Locust Bean Gum is renowned for its synergistic behavior, becoming exponentially more effective when paired with complementary hydrocolloids.

The Creaminess Duo: LBG + Xanthan Gum

When combined with xanthan gum, LBG forms a homogeneous, elastic mesh.

This structure is what gives oat and almond milks their creamy, “fat-like” mouthfeel—without any fat at all.

The Structural Duo: LBG + Kappa Carrageenan

On its own, kappa carrageenan creates firm, brittle (“shattery”) gels. Adding LBG transforms the gel, making it flexible and resilient.

This pairing is essential for:

• Vegan cheeses

• Structured dairy-free desserts

• Sliceable yet pliable gels

Expert Food Preparation: The 85 °C Rule

Unlike guar gum, Locust Bean Gum is heat-activated. To unlock its molecular “netting” ability, the mixture must reach 85 °C (185 °F).

Pro Tip: Avoid Grainy or Speckled Texture

If LBG is not fully hydrated, it may appear as specks or produce a grainy finish.

Best practice:

• Disperse under heat

• Use high-shear mixing, such as an immersion blender, during the heating process

This ensures full hydration and a smooth, professional final texture.

Pair With (Cross-Sell)

• Kappa Carrageenan — firmer, less brittle gels

• Xanthan Gum — elastic viscosity & suspension

• Guar Gum — economical viscosity in blends

• Sodium Citrate — pH adjustment in dairy/plant systems

Storage & Shelf Life

• Store sealed in a cool, dry place away from humidity.

• Shelf life: up to 2 years when properly stored.

Why Cape Crystal

• Consistent, high-purity LBG selected for performance

• Trusted by chefs, R&D teams, and craft makers

• Backed by documentation and responsive support

Frequently Asked Questions

Q: What is Locust Bean Gum used for?
A: To thicken and stabilize dairy, plant-based milks, sauces, and frozen desserts, delivering creamy body and improved freeze–thaw stability.

Q: What’s the typical usage level?
A: Start at 0.2%–0.6% by weight; adjust to taste and texture goals.

Q: Does LBG need heat to work?
A: Yes—full hydration typically requires heating to ~85–90 °C with good shear.

Q: Can I combine LBG with other gums?
A: Absolutely. It’s highly synergistic with kappa carrageenan (firmer, less brittle gels) and xanthan (elastic, stable textures).

Q: Is Locust Bean Gum vegan and gluten-free?
A: Yes—plant-based, gluten-free, non-GMO, and Kosher (K).

Customer Reviews

⭐️⭐️⭐️⭐️⭐️ “My ice cream is finally scoopable and silky after a week—game changer.”
⭐️⭐️⭐️⭐️⭐️ “Paired with xanthan for our oat latte—perfect body and stability.”

Call to Action

Ready for smoother ice creams and creamier dairy alternatives? Choose your size and pair Locust Bean Gum with kappa carrageenan or xanthan gum for pro-level results.