Typically used for: Thickener, often used in ice cream. Elastic gel when mixed with xanthan 1:1 ratio.
Origin: Seed gums. Also known as carob.
Characteristics/application: Good for freeze/thaw applications. Retards ice crystal formation in frozen products. Will only set in the presence of xanthan gum and agar or kappa carrageenan to give strength and elasticity.Mix with 3-5 x sugar for dispersion.
Usage level: 0.1 – 1.0%. And 0.3% for sorbets.