What is LOCUST BEAN GUM? The ice cream stabilizer series talks about these special ingredients you NEED to know about if you keep your ice cream for longer than a week.
As part of the ice cream stabilizer series here on Polar Ice Creamery, the next one to discus is Locust Bean gum. It is often shortened to LBG in recipes and is a really useful stabilizer.
Used in a miriad of recipes, food stuffs, cosmetics etc the list again is endless. Made from the seeds of the Locust Bean Tree (Parkia biglobosa), the seed pods are dried, the seeds removed and then roasted before finally being ground down to fine off white powder.
Ususally you use LBG with another stabilizer such as Guar Gum as on it's own, it can result in Wheying off. This is when the whey seeps out of your ice cream when melting in a bowl. To combat this, the partner stabilizers, stop this happening.
Ice cream stabilizers are a complex subject as there are a lot of different ones that all create a part of a larger puzzle. When done right, a properly stabilized ice cream stands head and shoulders above the rest.
Next week, I will be talking about Carrageenans, there are three different ones and each should be used i different ways. So if you want to find out more about this complex subject, click the subscribe button and I'll see you next time.
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If you want to watch me make Heath Bars in ASMR style, check out this video:
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If you want to watch me make Ben & Jerry's Cherry Garcia, check out this video:
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