Locust bean gum is taken from the seeds of the carob or locust bean tree cultivated in the Mediterranean region. It is good at thickening liquids and stabilizing emulsions. Locust bean gum can be used by itself but is more often incorporated to complement other ingredients.
Locust bean gum combines well with ingredients that make brittle gels and strengthens them by making them more elastic. This makes it ideal to use with xanthan gum, kappa and lambda carrageenan, and agar. Locust bean gum can also be used to help keep fruit fillings for pies from boiling out.
You can discover more information about locust bean gum from my how to use locust bean gum guide or any of the locust bean gum articles and recipes below.