Tag Archives: locust bean gum

The Most Common – Guar Gum, Locust Bean Gum and Xanthan Gum

By Jenna Shaw

Guar Gum, Locust Bean Gum and Xanthan Gum


Have you ever heard of Locust Bean Gum before? How about Guar Gum? If you are new to the gluten-free lifestyle and looking for more information on stabilising agents to use in baking, then you will want to read this article. This article will cover 3 of the most common binders that are used in gluten free products. You will find the binders used in many types of food found in your kitchen from salad dressings to ice cream.

Binders (emulsifiers) help to keep the contents of a mixture together and can help the ingredients in your baking mixer from separating and falling apart. There are many different binders available on the market which are derived from different ingredients and manufacturing processes. People with allergies to specific food products need to be aware of the contents that the gum product may contain. The 3 main binders used in the gluten-free industry are Guar Gum, Locust Bean Gum and Xanthan Gum

Guar Gum

guar gum

Guar gum is a binder that is produced from natural guar beans in the form of a fine white powder. This gum has about eight times the power of ordinary cornstarch with less sugars and is one of the most frequently used gums in gluten-free products. It is a very economical gum which can replace up to 10 times the amount of flour in most baking products. Guar gum mixes easily in water and does not require heating which will suit different baking requirements.

If you are new to the gluten-free diet, then you should be able to consume any food that contains guar gum. Guar gum has a high content of fibre without the gluten, however consuming over the recommended daily intake can lead to diarrhoea and stomach problems. Guar Gum has also been used in diet industry when wanting to limit calorie intake as the gum can help to delay the breakdown of food in the stomach. A slower breakdown of food will make you feel fuller for longer.

Locust Bean Gum

locust bean gum

Locust Bean Gum is a stabilising agent that is extracted from the seeds of the Carob Tree and is also know as Carob Gum. The gum is produced mainly in the Mediterranean region and is produced in the form of a white powder. The powder is odourless and has a very bland taste making it ideal when you need to add a tasteless binder to you baking mix. Locust Bean Gum has many other uses other than food and is often found in products such as tobacco, textile and manufacturing, cosmetics and pet food.

Locust Bean powder has a taste similar to cocoa and contains less fat, less calories and provides more fiber content. The gum is a great substitute sweetener used in the food industry and can be used as a substitute for chocolate in many baking recipes.

Xanthan Gum

Xanthan gum is a product derived from the fermentation of corn, wheat and even soy. It is used as a binding agent in a wide variety of products from food to personal care products. Xanthan Gum is used in a variety of foods from salad dressings, frozen foods, beverages, egg substitutes, ice cream and flour based food products. Xanthan gum is also widely used in the cosmetic industry, where the additive thickens face creams and acts as a binding agent to ensure product consistency.

People with allergies to corn, wheat or soy may need to use a substitute for xanthan gum as the gum could contain traces. There are many available substitutes for Xanthan Gum on the market for you to try the next time you feel like baking.

Guar Gum, Locust Bean Gum of Xanthan Gum?

Which gum do you prefer – Xanthan Gum, Locust Bean Gum or Guar Gum? Leave us a comment below and share your experience.

If you are looking for more information on Xanthan Gum Substitutes then read this post.

xanthan gum

Locust Bean Gum

By Jenna Shaw

Locust Bean Gum






locust bean gumLocust Bean Gum is a cost effective vegetable gum extracted from the seeds of a Carob Tree and is also know as Carob Gum, located mostly in the Mediterranean region. It is used as a stabiliser and thickening agent like Xanthan Gum and comes in the form of a white/yellow powder. The powder is odourless and has a very bland taste. Locust Bean Gum has many uses and is also used in non food products such as tobacco, textile and manufacturing, cosmetics and pet food.

Locust Bean powder has a similar taste to cocoa powder and contains less fat, less calories and provides more fiber. When used in food it is a great substitute sweetener and can be substituted for chocolate. It has been used in salad dressings, ice cream, cheese, mayonnaise, tomato catsup, fruit juice, bread pie, filling and syrups. It is used in ice cream to prevent ice crystals from forming and give more texture.

Locust Bean Gum in the Kitchen

We have found that when using the gum to bake cookies, the gum gives the cookies a nice crunchy texture, gives a nice sweet buttery taste and seems to round out the overall taste. When baking cakes in the kitchen we noticed that we could use less eggs and using the gum resulted in a firmer textured cake that was more easily cut. The cake was also really easy to remove from the baking pan.

Benefits of Locust Bean Gum

  • It can be used as a natural dietary appetite suppressant which can help you lose weight
  • The gum is high in fibre and low in calories with a sweet taste
  • Cost effective substitute to Xanthan Gum
  • Can be used with Xanthan Gum to fortify the strength and elasticity
  • Used as a thickening agent and stabiliser
  • Protein rich nutrient supplement
  • Enhances the texture of food
  • Carob does not contain caffeine

Side Effects of Locust Bean Gum

  • Excess intake of the gum can cause diarrhoea

There are many benefits to using the gum and it is a safe, healthy and cost effective substitute to Xanthan Gum. There are many places to purchase the gum. If you are interested in locating a local supplier than keep tuned into this blog as we will be posting a list of the best suppliers available very soon. If you or someone in your family has a gluten problem then why not try out the substitute in your next baking experience and drop us a comment below to let us know how you get on.

 

Author: Jenna