






🌟 Elevate Every Recipe with Nature’s Ultimate Texture Transformer!
Special Ingredients Locust Bean Gum Powder is a premium, 100% natural stabilizer and thickener sourced from Italian carob seeds. Ideal for vegan and allergen-conscious professionals, it enhances viscosity, creates heat-stable gels, and prevents ice crystal formation in frozen products. Perfect for sauces, desserts, and dairy alternatives, it blends seamlessly with Xanthan Gum for superior gel elasticity. With a broad pH tolerance and a 2-year shelf life, it’s the go-to ingredient for next-level texture and stability in modern culinary creations.
| ASIN | B00S9LPRE6 |
| Age Range Description | Adult |
| Best Sellers Rank | #15,807 in Grocery ( See Top 100 in Grocery ) #174 in Chewing & Bubble Gum |
| Brand | Special Ingredients |
| Caffeine Content | caffeine free |
| Country of origin | Italy |
| Cuisine | Italian cuisine |
| Customer Reviews | 4.5 4.5 out of 5 stars (3,972) |
| Date First Available | 21 April 2024 |
| Manufacturer | SPECIAL INGREDIENTS |
| Package Information | Can |
| Product Dimensions | 8 x 8 x 9 cm; 134 g |
| Special Feature | Dairy Free, Gluten Free, Vegan, Vegetarian, Wheat Free |
| Units | 100.0 Grams |
| Weight | 100 Grams |
H**.
günstig
A**R
Worked wonders :)
J**.
I purchased this to make ice cream for my diabetic husband. It’s a good sized tub and will last a long time. I used a half teaspoon for just over a pint of ice cream to put through the ninja creami swirl. It came out great and tasted just like Mr Whippy ice cream. I can’t get sugar free ice cream for love nor money so decided to make my own. It came out great using this product. Don’t be tempted to use more. It’ll wreck your machine. A half teaspoon is more than enough.
P**.
This is an excellent product and one that I use regularly in the kitchen. Provides a tasteless thickened texture and that is quite unlike gelatine or a jelly producing product. Can be used on literally anything that is in a liquid state so easy to thicken fruit juices into clear gels without any of the texture from pureeing, or thicken gravies more easily than cornflour etc as it dissolves and is incorporated more evenly... It does take a little time for the product to become fully hydrated and to final consistency, so whilst it states 'instant' it isn't actually quite that fast... Give it a few minutes to act and then recheck consistency before adding more otherwise you risk overdoing it... A little goes a long way so good value for money too...
L**T
Leider trennte sich das Fett von der Flüssigkeit nach einigen Tagen. Das lag aber vmtl. An meiner Verarbeitungweise.
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