Use
Locust Bean Gum is a gum that is a galactomannan obtained from
the plant seed from the locust bean tree known as ceratonia siliqua.
it has a mannose:galactose ratio of approximately 4:1. its properties
include swelling partially in cold water but requiring heating to
approximately 82°c for complete solubility. it provides high viscos-
ity, forms gels with xanthan gum upon heating and cooling of the
solution, and functions as a water binder. it can make agar or car-
rageenan gels more elastic. its uses include processed cheese, ice
cream, bakery products, soups, and pies. typical usage level is 0.1–
1.0%. it is also called carob gum or saint john’s bread, and is scien-
tifically called carubin.