fEATUREs
Widely used hydrocolloid in the food industry, mainly for its ability to provide texture to liquids, but also for increasing the elasticity of various gelling agents.
It improves the mouthfeel of the products, giving much more unctuousness.
It can be dissolved in a cold liquid, but its optimal use is in a hot dissolution, in very diverse media (soluble in pH from 2.5 to 10).
Presentation in refined powder form, with a neutral flavor and smell.
Applications
Stabilizer, thickener (delivers viscosity at a dose rate of 4-10 gr / Kg), gelling agent. At a lower dosage (2-6 grams / Kg), it also gives creaminess and helps control syneresis.
Top ingredient in ice cream production, where it has an extraordinary anticrystallizing effects and provides great creaminess.
Also, Krob is very useful in synergy with Xtan to provide elasticity to doughs and gluten-free elaborations.
Curiosities
The locust bean gum or carob bean gum is a natural polysaccharide that forms a galactomannan type. It is a vegetable gum extracted from the seeds of the carob tree, which grows mainly in the Mediterranean region. As in other cases in which hydrocolloids are combined with galactomannans, Krob has a very good synergy together with xanthan, in a 1:1 ratio (xanthan increases viscosity and locust bean provides the structure that xanthan is not able to generate).
In ice cream production, the reason why Krob is a valuable ingredient (not only for the anti crystallization capacity) is its high capacity to capture water and create networks in which air is retained and distributed. These nets stabilize air bubbles (even without protein or fat) and allow you to achieve the perfect overrun and the desired creamy texture, even in sorbets.
It is also very useful in the production of soft cheeses (increasing both the speed of coagulation and the yield) and cheese spreads (improving palatability and refining the texture).
Dosage
5 – 10 gr / Kg
