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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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