Reduced ice crystal formation
LBG binds free water in the mix, limiting how much is available to recrystallize into large ice crystals during freeze-thaw cycles.
Application
Locust Bean Gum for Ice Cream & Frozen Desserts
LBG binds free water and inhibits ice crystal growth, delivering a smoother, creamier body and stable freeze-thaw performance even after distribution temperature fluctuations.
Ice cream formulation is a balance of overrun, fat content and stabilizer system, and LBG has been a standard part of that system for decades. It's rarely used alone: most commercial stabilizer blends pair it with guar gum or carrageenan, each covering a different part of the freeze-thaw and meltdown behavior.
The Challenge
Ice crystal formation during freeze-thaw cycles ruins texture and mouthfeel, and inconsistent overrun leads to unpredictable product quality.
The LBG Solution
LBG binds free water and inhibits ice crystal growth, delivering a smoother, creamier body and stable freeze-thaw performance even after distribution temperature fluctuations.
Technical Benefits
Creamier, smoother texture
Less free water means a smoother mouthfeel, closer to what you'd expect from a higher-fat formulation.
Improved freeze-thaw stability
The mix holds up better through the realistic temperature swings of transport and retail storage, not just in a lab freezer.
Controlled meltdown rate
A more even melt keeps the product from collapsing quickly once served.
Recommended Dosage & Grade
0.1% – 0.3%Recommended dosage range
A-01 recommended for maximum body and freeze-thaw stability.Grade recommendation
Formulation Considerations
LBG needs full hydration during pasteurization, typically 80–85°C, to reach its working viscosity. Adding it dry to a cold mix without proper high-shear dispersion is the most common formulation mistake we see. It also performs best combined with a second hydrocolloid, such as guar gum for faster initial hydration or carrageenan for protein interaction control.
Frequently Asked Questions: LBG in Ice Cream & Frozen Desserts
Why does ice cream go icy after it's been in the freezer a while?
Every time it partially melts and refreezes, water migrates and forms larger ice crystals. A stabilizer's whole job is to slow that down.
How much LBG goes into a typical ice cream mix?
Most formulations land between 0.1% and 0.3%. Grade A-01 is the one we'd point you to for maximum body.
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