Pure Locust Bean Gum ⊘ Non-GMO Vegan OU Kosher Certified - 50g/2oz

I use this to boost performance of carrageenans, so that I can use less of them -- and it really is amazing how well it works in that regard. A small percentage of LBG and I can get a great gel with one fifth as much kappa as I was using previously. Mix the kappa-LBG with some iota and I can drop the total carrageenan percentage even more, to less than 0.1% in many cases. (I mostly do panna cotta and other calcium-heavy applications, which helps. YMMV.) Really nice to be able to both save money and ingest less of these chemicals. (Whether or not they're actually harmful; I like using them but why eat lots when you can just eat a tiny bit?)

I don't get to drink coffee that much (can not have the caffeine) but when I do once a week or so, I love to have a latte with lots of foamy milk. I found an almond milk that had the best foam out there, but it was discontinued and I was very frustrated. After examining the ingredients, what was unique about the almond milk I liked is that it was the only one that listed Locust Bean Gum on it. WHAT IS THIS LIKE? Locust Bean Gum is tasteless and does not really smell like much. It is a white powder. I keep it in a glass jar with tight fitting lid. The idea is that you use it for thickener. HOW DO I USE THIS? When I have almond milk that I want to froth up with my fantastic Capresso 204.04 frothPLUS Automatic Milk Frother, Silver and Black , followed up by my Cafe Casa Milk Frother 2 Speed Handheld Drink Mixer - Latte Maker - Stainless Steel - With 2 AA Batteries Included (Silver) into a wonderful foam, I will do the following: -Put the milk into the lowest fill line of the Capresso 204.04 frothPLUS Automatic Milk Frother, Silver and Black . I will put it on the warm setting and let the milk foam while it warms up. If it is not frothy enough then.. -I take out the Cafe Casa Milk Frother 2 Speed Handheld Drink Mixer - Latte Maker - Stainless Steel - With 2 AA Batteries Included (Silver) and add a TINY pinch of this locust bean gum- I mean very tiny. I then froth with this Cafe Casa frother and what I get is almost shaving cream consistency foam. ANY DRAWBACKS? The only drawback is that you have to make sure you only use a little tiny bit as this really works fast and is highly concentrated. DOES IT WORK WITH ONLY ONE FROTHER? I use two frothers because I like the fine bubbles of the Capresso, but I like the more volume that I get from the Cafe Casa. The two together with the locust bean gum can take a very small amount of milk and increase the volume about five fold or so. Even if I add a little honey it does not seem to affect the ability to foam at all. THE BOTTOM LINE If you use any of the nutmilks, or other non-dairy substitutes, a tiny dusting of this locust bean gum can take you from weak foam to shaving cream style foam in a short time using a frother. MY RATING FIVE stars for this. I know there are other uses, but I really love having this handy for those days that I want some high volume foam that sticks around for a while and does not vanish quickly.

This really improves consistency in our low-fat recipes using the 1.5 quart Cuisinart ice cream churn we bought on Amazon. I whisk about 3/4 teaspoon of it into 1-2 cups of almond milk and heat it to 175↑F in a boiling water bath so it fully hydrates and thickens, then cool that down rapidly and add the other ingredients, including about an equal amount of xanthan gum powder for a total batch size of about 1 quart. The combination of the two gums gives a very good texture to the final product.

This stuff has been a lifesaver. We purchased it as a replacement for GelMix, which we d been using to help control our daughter's intense amount of spit up related to her acid reflux. The GelMix worked great, but we were going through one and a half canisters a month. At $40 a pop, that was getting pricey. I did some research and found that it was mostly locust bean gum along with calcium and maltodextrin. I decided to see if pure locust bean gum would work. There weren't any reviews on this product, but we decided to try it...you get almost double the amount for a few bucks less. Worth a shot. This stuff works great. You use a LOT less than you would GelMix. I use two GelMix scoops for her 7 oz bottles and it is perfect. It is a bit trickier to mix. I find mixing all six bottles and putting them in the fridge for the day works best. I add the powder to dry bottles, add just a bit of cold water and, working quickly, swish it around. This suspends th powder and keeps it from clumping. Then I fill the bottle the restof the way with hot water and give it a good shake. Doing the hot water all at first made the powder clump up pretty badly. I hope this helps some other reflux parents find some relief. If you've used GelMix, you know about how the first two weeks can mean lots of poops and gas (none of which bothers the baby). This has that same two week adjustment period, even if the baby was adjusted to GelMix. I think that's because it is pure with no additives. Thank you for this product! It has saved us a ton of money AND helps our daughter.

I like it

I spent hours experimenting with this stuff for thickening my baby’s formula, so I hope this helps someone. I make a pitcher of thickened water (24 hours worth) at a time. The water has to be warmed up to 74 degrees Celsius for it to thicken properly and consistently, so I bought a water warmer that warms the water to exactly 74 degrees Celsius. Once the water is the right temperature, I pour it into my Dr. Brown’s pitcher, add the locust bean gum, and mix thoroughly for 1 minute. Let the mixture cool before putting the pitcher top back on. When it is time to feed the baby, I pour the thickened water into a bottle and mix in the formula powder. Let the bottle sit a few minutes after mixing before feeding to allow it to thicken back up. My baby likes room temp bottles so this method may not work as well if you have to warm the bottle up.

One of two thickeners needed to make perfect gelato

TLDR Version: Pro: None Con: * Not for beginners * No real instructions, have to do addtional research * Need to buy a scale * Takes some math and science - too much mental power if you're looking for something simple. * Does not work for Vegans * Vegan milk curdles (and easily burns) when heated - this stabilizer needs heat * Most effective if you add a lot of fat * Icecream taste and texture was like melted chewing gym * Still fairly noticeable ice crystals. The stabilizer is supposed to help minimize the ice crystals to have that familiar smooth texture. Deeper Details: I've been experimenting with ice cream for months. Having a dairy allergy and after my VSG surgery I can not handle the ice cream on the market because it's too sweet. So I decided to invest in the science of ice cream. I've spent over $100 and destroyed about 15 batches of ice cream until I found a solution - Xanthan gum. The effort/research: Simply starting out with vanilla... I researched European ice cream vs American ice cream does. American ice cream has a lot of fat and cream. I realized I don't want that many calories in my ice cream. European style focuses on natural fibers and custard like tecture. Stabilizer: After following all the instructions, heating up the substance - buying a scale to weigh everything - experimenting with various amounts of the stabilizer. I concluded a couple things: 1. Vegan milk - does not heat up well. 2. No matter what you do - it will curdle or burn unless at a (baby bottle) warm temperature. Unfortunately....#3. 3. Unfortunately, many of these stabilizers, like this one, do not activate at low temperatures. You will see little crusty pieces at the bottom and as it mixes with the rest, it becomes lumpy. 4. Therefore...having any type of stabilizer that requires heat is not effective. 5. Additionally to following the traditional and "advised" methods, I also tried... *Letting it set over night * Reblending the mix after heated to smooth out any cuddles *Taking the warm milk, pouring in a blender cup, THEN adding the stabilizer and blending for 60 sec. ***It did thicken and activate but tastes like melted chewing gum and surprisingly still had some crystalization. **** I concluded that this does not work. The "perfect ice cream" , "the perfect gelato", "the perfect sorbetto", and LBG (locust bean gum) - none of them effective.