ANSWER

Locust bean gum derivatives specially designed as ice cream stabilizers have stabilizing & swelling properties and a great ability to absorb water. They impart a smooth meltdown and excellent heat-shock resistance (Whistler, 2012). Locust bean gum enhances aeration, and imparts a good body/texture on ice cream (Naresh & Shailaja, 2006). They can form a gel when freeze-concentrated and form a barrier around the ice crystals, thereby preventing accretion (Clarke, 2012).

The weak gel produces a smooth texture and doesn’t give the ice cream a slimy mouthfeel (Kuntz, 2009). Ice cream stabilized with locust bean gum derivatives has a smooth texture and a slow creamy meltdown with no masking of flavour (Whistler & BeMiller, 2012).

References

Clarke, C. (2012). The science of ice cream (2nd ed., pp. 156-158). Cambridge: Royal Society of Chemistry.

Kuntz, L. (2009). Locust Bean Gum: Good as Gold. Food Product Design, 18(8), 1-2.

Naresh, L. & Shailaja, U. M. (2006). Stabilizer blends and their importance in ice cream industry – A review. New Zealand Food Magazine.

Whistler, R., & BeMiller, J. (2012). Industrial gums: Polysaccharides and their derivatives (pp. 323-335.). New York, N.Y.: Academic Press.