Locust Bean Gum Powder 4 oz – Carob Bean Gum by Benosen • Natural Food-Grade Thickener & Stabilizer for Ice Cream Gelato Sorbet Sauces Dairy &

Locust Bean Gum Powder 4 oz – Carob Bean Gum by Benosen • Natural Food-Grade Thickener & Stabilizer for Ice Cream Gelato Sorbet Sauces Dairy &

🍨 Creamier Ice Cream & Gelato: Natural stabilizer that reduces ice crystals for ultra-smooth scoops. 🥫 Versatile Thickener: Perfect for sauces, dressings, dairy, plant-based milks, soups, jams, and bakery. 🌿 Plant-Based & Food-Grade: Pure Locust Bean Gum (E410) from carob seeds—vegan and neutral in flavor. ⚗️ Easy To Use: Whisk 0.2–0.5% into liquid and heat to ~176°F (80°C) for full hydration; blends great with kappa carrageenan. 🧴 Kitchen-Ready Jar: 4 oz fine powder in a resealable, label-led jar for clean storage and precise scooping.

Benosen Locust Bean Gum (E410) is a premium, plant-based hydrocolloid derived from carob seeds. It’s the chef-trusted way to create silky textures, improve stability, and deliver a luscious mouthfeel in frozen desserts, dairy, and sauces. 🌿

• 🍨 Smoother frozen desserts – helps control ice crystals for scoopable ice cream, gelato, and sorbet.
• 🥛 Better body & viscosity – enriches dairy and plant milks, yogurt, custards, and puddings.
• 🥫 Stable sauces & dressings – thickens and helps keep textures uniform during storage.
• 🧪 Synergy power – pairs beautifully with kappa carrageenan for elastic, sliceable gels.
• 🌱 100% vegan & food-grade – neutral taste, easy to incorporate.

• Usage rate: 0.2–0.5% (2–5 g per liter). Start low and adjust.
• Disperse in cold liquid while whisking, then heat to ~176°F (80°C) to hydrate fully.
• For gels or dairy: combine with kappa carrageenan at 1:1 to 2:1 (LBG:kappa) depending on firmness.

Ingredients: Locust Bean Gum (E410).
Allergen info: Produced from carob seeds; pack in a facility policy varies—avoid if sensitive to gums.
Store: Cool, dry place. Reseal promptly.

Benosen—small business focused on clean, high-performing food additives you can trust. ✨