Carob Gum (Garrofi) - 650g - Sosa

Culinary Versatility: From the Kitchen to the Pastry Lab

Sosa Locust Bean Gum is an exceptional thickener adapted to the entire HORECA sector. Its unique binding power creates stable, homogeneous textures even in complex or high-fat environments.

• Savoury Cuisine & Sauces: Ideal for binding soups and sauces. It provides a silky body without the "sticky" feel associated with some starches.
• Pastry & Dairy: It stabilises whipped creams and mousses, preventing water separation over time.
• Frozen Desserts: It prevents ice crystal formation and delays melting, ensuring an optimal tasting experience.
• Synergy: Often used with other agents (like Kappa Gum) to turn brittle gels into supple, elastic textures.

Implementation Advice

For maximum efficacy, locust bean gum should be dispersed into the base liquid. While it can be used cold to thicken, its optimal gelling and stabilising properties are activated when the preparation is heated (to approximately 80°C).

Technical Characteristics

Allergens: May contain traces of nuts, soy, eggs, sulphites, milk, mustard, sesame, peanuts, and celery.