MIO Locust Bean Gum is the natural E410 thickener, also called carob seed gum, for professional gelato and pastry. Supplied in a 1 kg pack inside a 10 kg box, it is not a baking flour but a plant-based hydrocolloid used to thicken, stabilise and improve the creaminess of ice cream, desserts and sauces. It is part of the MIO professional range.
A thickener and stabiliser, not a flour
Despite the traditional name carob seed flour, this product is the food additive E410, a galactomannan extracted from carob seeds. It does not form a dough; instead, dispersed in a mix, it binds water and increases viscosity. In ice cream this means a smoother texture, fewer ice crystals and slower melting, which is why it is a staple in professional gelato.
Where it is used
E410 is used in gelato and sorbet for body and creaminess, in pastry creams and fillings for stability, and in sauces and preparations as a thickener. It is often combined with other stabilisers in a balanced gelato recipe. As a plant-based hydrocolloid, it suits vegetarian and many vegan applications.
How to use it
Use it at a typical dosage of about 0.5 to 1% of the total mix weight, following your recipe. Disperse it well, usually pre-mixed with sugars, to avoid lumps, and respect the activation conditions on the technical sheet, as some carob gums hydrate cold and others need heat. Refer to the attached technical data sheet for exact use.
Logistics and delivery by LAPA
LAPA supplies professional ingredients to over 1,500 chefs across Switzerland, from Zurich to Geneva, Basel, Lugano and Bern, with dedicated logistics and refrigerated delivery where required and partner carriers beyond the LAPA fleet. Order Locust Bean Gum E410 1 kg today for creamy, stable gelato and desserts.
