Pure Locust Bean Gum ⊘ Non-GMO Vegan OU Kosher Certified - 50g/2oz
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Pure Locust Bean Gum ⊘ Non-GMO Vegan OU Kosher Certified - 50g/2oz

Product ID: 7304153
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OU Kosher Certified
🌱100% Food Grade
🧪Perfect for Molecular Gastronomy

Description

🌟 Unleash Your Inner Chef with Pure Locust Bean Gum!

  • SYNERGISTIC POWER - Enhances the effectiveness of other gums for superior results.
  • NON GMO VEGAN FRIENDLY - Align your cooking with your values!
  • CERTIFIED QUALITY YOU CAN TRUST - Enjoy peace of mind with OU Kosher certification.
  • ELEVATE YOUR CULINARY CREATIONS - Transform your dishes with this premium thickener!
  • VERSATILE INGREDIENT FOR MODERN CHEFS - Perfect for both home cooks and professional kitchens.

Pure Locust Bean Gum is a 100% food-grade, non-GMO, vegan thickener and stabilizer, certified by the Orthodox Union. Ideal for modernist cooking and molecular gastronomy, it works harmoniously with other gums to elevate your culinary creations.

Have a Question? See What Others Asked

Is the packaging compostable or infinately recyclable?
How much to use if making ice cream?
Could this thicken a cheese sauce?
Can you use this to thicken up home made cream cheese?

Reviews

A**C

Great for gellification purposes

I use this to boost performance of carrageenans, so that I can use less of them -- and it really is amazing how well it works in that regard. A small percentage of LBG and I can get a great gel with one fifth as much kappa as I was using previously. Mix the kappa-LBG with some iota and I can drop the total carrageenan percentage even more, to less than 0.1% in many cases. (I mostly do panna cotta and other calcium-heavy applications, which helps. YMMV.) Really nice to be able to both save money and ingest less of these chemicals. (Whether or not they're actually harmful; I like using them but why eat lots when you can just eat a tiny bit?)

C**L

For Foam Like SHAVING CREAM From Almond Milk And Non-Dairy Substitutes, This Stuff Is AMAZING!

I don't get to drink coffee that much (can not have the caffeine) but when I do once a week or so, I love to have a latte with lots of foamy milk. I found an almond milk that had the best foam out there, but it was discontinued and I was very frustrated. After examining the ingredients, what was unique about the almond milk I liked is that it was the only one that listed Locust Bean Gum on it.WHAT IS THIS LIKE?Locust Bean Gum is tasteless and does not really smell like much. It is a white powder. I keep it in a glass jar with tight fitting lid. The idea is that you use it for thickener.HOW DO I USE THIS?When I have almond milk that I want to froth up with my fantastic Capresso 204.04 frothPLUS Automatic Milk Frother, Silver and Black , followed up by my Cafe Casa Milk Frother 2 Speed Handheld Drink Mixer - Latte Maker - Stainless Steel - With 2 AA Batteries Included (Silver) into a wonderful foam, I will do the following:-Put the milk into the lowest fill line of the Capresso 204.04 frothPLUS Automatic Milk Frother, Silver and Black. I will put it on the warm setting and let the milk foam while it warms up. If it is not frothy enough then..-I take out the Cafe Casa Milk Frother 2 Speed Handheld Drink Mixer - Latte Maker - Stainless Steel - With 2 AA Batteries Included (Silver) and add a TINY pinch of this locust bean gum- I mean very tiny. I then froth with this Cafe Casa frother and what I get is almost shaving cream consistency foam.ANY DRAWBACKS?The only drawback is that you have to make sure you only use a little tiny bit as this really works fast and is highly concentrated.DOES IT WORK WITH ONLY ONE FROTHER?I use two frothers because I like the fine bubbles of the Capresso, but I like the more volume that I get from the Cafe Casa. The two together with the locust bean gum can take a very small amount of milk and increase the volume about five fold or so. Even if I add a little honey it does not seem to affect the ability to foam at all.THE BOTTOM LINEIf you use any of the nutmilks, or other non-dairy substitutes, a tiny dusting of this locust bean gum can take you from weak foam to shaving cream style foam in a short time using a frother.MY RATINGFIVE stars for this. I know there are other uses, but I really love having this handy for those days that I want some high volume foam that sticks around for a while and does not vanish quickly.

K**N

Fantastic for sorbet

Really great quality product in thoughtful packaging with a nice feel. It worked like a charm in my orange sorbet syrup - I just boiled it with the water and sugar to hydrate it, and then blended it with the other ingredients once the syrup finished. My sorbet has been in the freezer a month and still is totally stable and smooth! Love it.

L**R

Four Stars

I like it

A**A

Yogurt thickener

I wanted to make homemade dairy-free yogurt and this was one of the ingredients in the recipe I found. It was not something I could find in my local grocery stores so I'm just glad I was able to grab it online. Quick and convenient. My yogurt turned out great.

B**3

Nope, unnecessary (Not for vegan icecream)

The media could not be loaded. TLDR Version:Pro:NoneCon:* Not for beginners* No real instructions, have to do addtional research* Need to buy a scale* Takes some math and science - too much mental power if you're looking for something simple.* Does not work for Vegans* Vegan milk curdles (and easily burns) when heated - this stabilizer needs heat* Most effective if you add a lot of fat* Icecream taste and texture was like melted chewing gym* Still fairly noticeable ice crystals. The stabilizer is supposed to help minimize the ice crystals to have that familiar smooth texture.Deeper Details:I've been experimenting with ice cream for months. Having a dairy allergy and after my VSG surgery I can not handle the ice cream on the market because it's too sweet.So I decided to invest in the science of ice cream. I've spent over $100 and destroyed about 15 batches of ice cream until I found a solution - Xanthan gum.The effort/research:Simply starting out with vanilla...I researched European ice cream vs American ice cream does.American ice cream has a lot of fat and cream. I realized I don't want that many calories in my ice cream.European style focuses on natural fibers and custard like tecture.Stabilizer:After following all the instructions, heating up the substance - buying a scale to weigh everything - experimenting with various amounts of the stabilizer. I concluded a couple things:1. Vegan milk - does not heat up well.2. No matter what you do - it will curdle or burn unless at a (baby bottle) warm temperature. Unfortunately....#3.3. Unfortunately, many of these stabilizers, like this one, do not activate at low temperatures.You will see little crusty pieces at the bottom and as it mixes with the rest, it becomes lumpy.4. Therefore...having any type of stabilizer that requires heat is not effective.5. Additionally to following the traditional and "advised" methods, I also tried...*Letting it set over night* Reblending the mix after heated to smooth out any cuddles*Taking the warm milk, pouring in a blender cup, THEN adding the stabilizer and blending for 60 sec.***It did thicken and activate but tastes like melted chewing gum and surprisingly still had some crystalization. ****I concluded that this does not work. The "perfect ice cream" , "the perfect gelato", "the perfect sorbetto", and LBG (locust bean gum) - none of them effective.

A**C

Thickens homemade nut milk.

I’ve recently tried making homemade almond milk – – it is very thin. An eighth of a teaspoon of locustbean gum in 3 cups of water and one cup of nuts makes a perfect bottle of almond milk, that is slightly thicker and doesn’t separate as much, as the watery almond milk without it. I love doing kitchen chemistry!

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1281 Kč

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TrustScore 4.5 | 7,300+ reviews

Zainab N.

Fantastic and great service. Shipping was faster than expected.

1 week ago

Suresh K.

Very impressed with the quality and fast delivery. Will shop here again.

4 days ago

Pure Locust Bean Gum Non Gmo Vegan Ou Kosher Certified | Desertcart Czech Republic