Locust Bean Gum: Hydrocolloid series part 4
Posted 3 years ago and submitted by Julia Minamata | Share link: http://illo.cc/55667

LBG_HAI

Part 4 of my personal series on Hydrocolloids (wiggly, jiggly substances), which includes Gelatin, Agar, and Pectin! Locust Bean Gum is a versatile substance with many industrial uses. But I’m most interested in how it’s used in food! Locust Bean Gum is used to improve the texture of salad dressings, soups, sauces, and more, and in ice cream for texture and to prevent ice crystals from forming. Click the link to see the sketch and the others in the series!

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Julia Minamata
Illustrator
Toronto, Canada
Tel: 1-416-399-8795
www.juliaminamata.com…

Freelance illustrator – Some of my clients include the New Yorker, National Post, and Macleans. I’m inspired by Inuit art, Japanese woodblock prints, old school comput… Show more.

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Profile updated 17th November, 2017
Member since 8th April, 2011
Awards
American Illustration 22, 23, 28, 31 -- Chosen Images
Clients
The New Yorker, BusinessWeek, the National Post, Macleans, Best Health, the Weekly Alibi