Sosa Garrofi Gum 650g

Locust Bean Gum/Carob Bean Gum

Sosa Garrofi Gum is locust bean gum, also known as carob gum, used as a natural thickener and stabiliser in modern cooking and baking. It has a neutral taste, so it thickens without masking the flavours you have worked hard to build, and it gives liquids a fuller, silkier feel. It is especially useful in rich recipes and in sharper, more acidic mixtures where you want a smooth texture and a steady finish, such as creamy sauces, fruit based preparations, and dairy desserts. If you are looking for locust bean gum for ice cream, a reliable thickener for sauces, or a stabiliser for emulsions that helps mixtures stay consistent, this is a handy ingredient for confident home cooks and ambitious bakers.

Key Features:

• Locust bean gum also called carob gum and labelled as E410.
• Made from carob seeds and used as a thickener and stabiliser.
• Typical dosage 5 to 10 g per kg.
• Swells in cold liquids but develops maximum viscosity when heated.
• Size: 650g

Recipe Inspiration:

• Silky vanilla ice cream base with improved body and a cleaner melt.
• Dark chocolate crémeux or ganache style filling that slices neatly for tarts.
• Glossy peppercorn sauce or mushroom cream sauce that clings to steak and chips.
• Bright lemon and passion fruit curd style dessert topping that stays smooth and spoonable.

What is the best way to mix locust bean gum into a liquid without clumping?

Start by blending it into a dry ingredient such as sugar, then whisk it into the liquid while it is moving, using a stick blender if you have one, so the powder disperses before it has a chance to hydrate in lumps.

Why is locust bean gum popular in ice cream and gelato?

It helps bind free water and supports a finer texture, which can reduce iciness and give a smoother scoop, especially in recipes that include dairy fat and sugar.

Does locust bean gum work well on its own or is it usually paired with other stabilisers?

It works on its own for thickening and texture, but many chefs pair it with other hydrocolloids because combinations can give more control over softness, sliceability, and how a sauce or dessert behaves when chilled or frozen.

Ingredients:

Thickener: Locust bean gum (E410).

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.