LOCUST BEAN GUM:
- the preferred hydrocolloid for frozen desserts, cream
cheese and other cultured dairy products. LBG, as a texturant,
imparts a short, compact body to cream cheese giving superb
“cuttability” and mouthfeel. It is bland, very white in
color, and an excellent moisture binder in cream as well
as other soft cheeses. In ice cream, LBG is unsurpassed
for the control of heat shock, adds body to the mix, prevents
lactose crystal formation (sandiness) and help prevents
formation of “sticky sugary syrup” when the ice cream is
stressed.
<< Back
|
