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!
Read more about… Locust Bean Gum: Hydrocolloid series part 4