3

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!

  • 1
    Eggs don't contain any starch. – moscafj Aug 17 '19 at 13:31
  • @moscafj thank you, I probably expressed it in the wrong way. I heard that egg already does something similar to the gum, so I just wondered if it would be too much. – igorjrr Aug 18 '19 at 14:10
  • another point. Unless you're talking about something that doesn't contain water (like oil, or gasoline), you don't hydrate a liquid. I think you mean hydrate the gum – Juliana Karasawa Souza Oct 15 '19 at 7:53
  • 1
    @JulianaKarasawaSouza I don't how my mind did not stop me from writing "hydrate the liquid"! Yes, I meant the gum. Obrigado, thank you! – igorjrr Oct 15 '19 at 15:39
1

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.

  • Thanks! That is a good idea – igorjrr Oct 15 '19 at 15:38

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.