Carob Gum vs. Xanthan and Guar Gum
Three of the most well-known hydrocolloids used in the food industry for consistency, stability and texture control are carob gum (E410), guar gum (E412) and xanthan gum (E415). The first two are galactomannans obtained from the endosperm of plant seeds; xanthan is a polysaccharide produced by microbial fermentation. Although these three gums are often mentioned side by side in the same product group, their chemical structures, behavior in water and interactions with each other are markedly
Read MoreLocust Bean Gum in Cheese and Dairy Products
Carob gum (E410) is a galactomannan of vegetable origin used as a thickener and stabilizer in the dairy industry. It is often added to formulations in combination with other hydrocolloids to limit water release during storage in cream cheese and spreadable cheeses, to reduce serum separation in fermented products such as yogurt, kefir and buttermilk, and to provide a fuller texture in cream and milk desserts.
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Use of Carob Gum in Ice Cream
Carob gum (E410) is one of the longest-used stabilizers in the ice cream industry. The smooth texture of ice cream depends on how much the ice crystals grow during storage; carob gum helps slow this growth, giving the mixture body and delaying melting. It is most often included in stabilizer blends with other hydrocolloids such as carrageenan, guar gum, or xanthan because it has some limitations when used alone.
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