LOUIS FRANCOIS Locust Bean Gum - 100% Natural Food Thickener & Stabilizer, 1kg (35.2oz) for Baking, Ice Cream, Yogurt & Gluten-Free Recipes | Vegan, Non-GMO, Kosher Certified
LOUIS FRANCOIS Locust Bean Gum - 100% Natural Food Thickener & Stabilizer, 1kg (35.2oz) for Baking, Ice Cream, Yogurt & Gluten-Free Recipes | Vegan, Non-GMO, Kosher Certified

LOUIS FRANCOIS Locust Bean Gum - 100% Natural Food Thickener & Stabilizer, 1kg (35.2oz) for Baking, Ice Cream, Yogurt & Gluten-Free Recipes | Vegan, Non-GMO, Kosher Certified

$63.52 $115.5 -45% OFF

Free shipping on all orders over $50

7-15 days international

7 people viewing this product right now!

30-day free returns

Secure checkout

51745705

Guranteed safe checkout
amex
paypal
discover
mastercard
visa
apple pay

Description

About This Product

Louis Francois Locust Bean Gum (E410) — also known as carob gum — is a high-quality, food-grade thickener and stabilizer extracted from the seeds of the carob tree (Ceratonia siliqua), grown in Mediterranean regions. Known for its natural origin and exceptional functionality, it’s a trusted ingredient across pastry, frozen desserts, dairy, sauces, and more.

This pure galactomannan hydrocolloid inflates by binding water, forming a smooth, stable, and neutral-tasting texture — even in small quantities. Unlike lower-quality alternatives, this gum offers consistent viscosity, works synergistically with other hydrocolloids (like xanthan, guar, or pectin), and performs reliably under high heat or pH variability.

Compared to generic versions, Louis Francois’s carob gum is cleaner, more soluble, and shows better stability during pasteurization, freezing, or drying processes — ideal for chefs, manufacturers, and food developers who demand precision.


Use

Dispersion

For best results, premix with other dry ingredients (like sugar or starch) before incorporating into liquids. It disperses easily under mixing and hydrates effectively with heat.

Hydration and Heating

Hydrates fully at 85–90°C, but partial swelling starts earlier, depending on the recipe. It’s compatible with pasteurization, sterilization, and drying processes without losing its function.


Application

Suggested Dosage:

  • General thickening/stabilization: 0.1–1.0%

  • Ice cream & sorbet: 0.2–0.5%

  • Sauces & soups: 0.3–0.7%

  • Dairy, bakery fillings, emulsions: 0.3–0.8%

Common Uses:

  • Ice cream & frozen desserts: prevents ice crystals, improves melt resistance

  • Sauces & soups: adds creamy body, binds water

  • Bakery & cereal applications: enhances softness and shelf life

  • Plant-based and dairy products: stabilizes textures and emulsions

  • Cosmetics & pharma: viscosity control and natural thickening


Observations

  • White to beige powder

  • Odourless, neutral taste

  • Works well in neutral or acidic environments

  • Highly compatible with other stabilizers, phosphates, and gums


Elaborations

  • Prevents graininess in gelato or ice cream base

  • Adds clean, smooth viscosity to vegan sauces or dairy alternatives

  • Ideal for soups, reduced-fat dressings, and shelf-stable products

  • Can be combined with xanthan gum or pectin to form custom textures


Differences from Other Gums

Gum TypeKey TraitsStrengthsLimitations
Locust Bean GumPseudoplastic, heat-hydratingSmooth texture, ice cream stabilityNeeds heat to activate fully
Guar GumCold solubleHigh thickening, low costCan feel pasty or grainy
Xanthan GumCold soluble, shear-thinningGood suspension & emulsionCan be slimy on its own
CarrageenanGel-forming in dairyFirm texturesLimited in acidic media
Generic carob gumLower purityCheaperMay clump or show grainy texture

Unlike budget carob gums, Louis Francois Locust Bean Gum hydrates more evenly, performs better at low doses, and is free of off-odours or inconsistent viscosity.


Origin

Sourced from Mediterranean carob pods, refined through a gentle extraction and purification process to preserve its natural functionality while ensuring food-grade purity.


Maison Louis Francois: A Legacy of Culinary Innovation

Since 1914, Maison Louis Francois has supported pastry chefs, culinary professionals, and food innovators with a range of precision-engineered ingredients. Their locust bean gum stands as a benchmark of reliability and consistency in hydrocolloids—trusted for clean labeling, superior control, and high-performance texture work.