Locust Bean Gum

The preferred hydrocolloid for frozen desserts, cream cheese and other cultured dairy products. LBG, as a texturant, imparts a short, compact body to cream cheese giving superb “cuttability” and mouthfeel. It is bland, very white in color, and an excellent moisture binder in cream as well as other soft cheeses. In ice cream, LBG is unsurpassed for the control of heat shock, adds body to the mix, prevents lactose crystal formation (sandiness) and help prevents formation of “sticky sugary syrup” when the ice cream is stressed.