John Myers
Locust bean gum is a common ingredient in processed foods: you’ve probably spotted it on an ingredients list before. You can also use the thickener yourself in the kitchen. We’ll show you how.
Locust bean gum is a white, tasteless powder that can be used as a food additive E 410 for thickening. In contrast to many other additives, it is of natural origins, like guar gum, which is used in a similar way: the seeds of the carob tree are heated and ground for production. It can therefore also be found in organic products. The main components of locust bean gum are swellable multiple sugars, which enable it to be used as a thickening and binding agent as well as a stabilizer. The powder, also known as carob flour, consists of up to 90 g per 100 g of carbohydrates, and the nutritional values are calcium, magnesium, and potassium. Since locust bean gum is one of the gluten-free foods, it is often used for gluten-free baking. Here it can replace the egg as a binder, which is interesting for vegans.
Does locust bean gum have any side effects?
Since only small amounts are usually used for baking and cooking, locust bean gum is usually easily digestible and healthy. The high fiber content can lead to flatulence in sensitive people, and excessive consumption can lead to diarrhea. If you are allergic to soy products, you should also be careful: You could then react to the powder with an intolerance.
Purchasing, use, and shelf life of locust bean gum
Since gluten-free recipes have been in vogue, you can buy locust bean gum in the supermarket, as long as it is well stocked. If it’s not available, there are a number of alternatives. You can simply use gluten-containing cornstarch as a substitute for locust bean gum or gluten-free products guar gum, rice flour, or xanthan gum. When replacing, the different binding power must be taken into account: It is best to follow the dosage recommendations on the packaging of your carob flour. Basically, it dissolves completely in hot liquids and turns into a gel-like mass in cold liquids. This makes the powder suitable for many dishes, from jams to sauces and puddings to cakes and biscuits. For example, use it to thicken the sauce for your vegan Easter roast. The thickening agent will keep for at least six months in opened packs.
