ANSWER

For ice-cream applications, locust bean gum is usually used in combination with other stabilizers such as carrageenan/guar gum/xanthan gum as it creates a synergistic effect.  If used alone, it may cause whey-off during processing. Generally, the usage level is about 0.1 to 0.2% depending on which other gums are used in conjunction with it (Bahramparvar & Tehrani, 2011; Naresh & Shailaja, 2006).

References

Bahramparvar, M. & Tehrani, M. M. (2011). Application and Functions of Stabilizers in Ice Cream, Food Reviews International, 27(4), 389-407.

Naresh, L. & Shailaja, U. M. (2006). Stabilizer Blends and their importance in Ice cream Industry – A Review. New Zealand Food Magazine.