Ice cream stabilizer - locust gum - use and cooking procedure
I have a locust gum (powder). I searched online and it needs to be heated at least to 165 F to properly hydrate the gum. I have a few questions:
should I still use eggs in the recipe? Won't it be too gummy?
should I cook all liquid ingredients, including fruit, with the locust gum so all liquid is incorporated by the gum?
how long should I cook it? Just until it reaches the right temperature? Or keep cooking like 20 minutes? Is there a minimum and maximum?
I could not find much clear directions on how to use it for ice cream, bit this site helped a lot: http://icecreamscience.com/locust-bean-gum-in-ice-cream/#44_heating_and_hydration 'm just trying to get more real experience from others.
Thank you for any help!
Best Answer
LBG hydrates at 80C (176F); which might be a bit high for eggs. You should simply the cook the milk+cream with LBG until it hydrates and thickens; then proceed with your recipe, i.e while tempering the eggs at the right temperature as the mixture cools down...
I would mix in the fruits at the end to the cold mixture, as heat can alter the taste of fruit greatly.
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How do you use locust bean gum in ice cream?
It is used in ice cream formulations at levels of 0.1-0.2%, needs to be heated to about 80\xb0C (176\xb0F) for 20-30 minutes for complete solubilisation and full viscosity, and must then be left in the mix for about 2 hours to reach maximum viscosity.How do you use ice cream stabilizer?
To add Guar Gum to an ice cream recipe, start with 1/2 teaspoon for 3 cups of liquid. It will add a creaminess to your ice cream. If you find your ice cream is too thick, almost like taffy, try cutting back a little at a time. A little goes a long way!How do you use gum in ice cream?
Locust bean and tara gums Most hydrocolloids hydrate faster and produce more viscous solutions if dispersions of them in room-temperature water are heated, then cooled; but LBG is only slightly soluble in room-temperature water. Heating a suspensions to about 85\xb0C is required for good dissolution.Ice Cream Stabilizers? The Secret to a Perfect Homemade Ice Cream | WTF - Ep. 106
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