Carob bean gum brings viscosity to food preparations. It improves water retention in food. It also prevents ice crystals from forming in house windows and makes them more supple. It also delays the melting of ice and sorbets.
Recommended dosage: 10g for 1 Liter of preparation (high thickening power, a small amount is enough).
Instructions: Sprinkle the carob gum powder in very fine rain and on the surface of the liquid, stir and allow to hydrate. Heat to the boiling point (85 ° C). Leave to stand for 5 minutes.
Carob bean gum is heat-soluble. The carob flour keeps its properties in acid solutions (lemon juice, vinegar, …)