NUR BIO® locust bean gum

NATURAL THICKENER

€13.50*

Content: 0.15 kg (€90.00* / 1 kg)

Prices incl. VAT plus shipping costs

(15)

1 Review

Available, delivery time: 1-3 days*

Packaging sizes

150 g Beutel

500g bag

Stk

Product number: 30025-01-NB

Info VAT abroad: The price shown is valid for Germany. For deliveries abroad, the item price will be adjusted to the applicable VAT rates.

Benefits

Thickener and stabiliser
Gluten-free flour
100% natural, without additives

Clean Label

Ballaststoffreich

Ohne Gentechnik

Ohne Zusätze

Vegan

Product information "NUR BIO® locust bean gum"

The carob tree (Ceratonia siliqua) belongs to the legume family and is native to the Mediterranean region and the Near East. It bears brown, hard pods as fruit, inside which are the small brown carob seeds. These are separated from the pod, dried and finely ground into gluten-free flour. Locust bean gum (LBG) is more of a powder than a flour in terms of consistency. The purely natural thickening agent is odourless and tasteless and binds and stabilises food both hot and cold. The flour also enhances the gelling effect of other plant-based thickeners and is therefore often used in combination with guar gum or xanthan gum.

NUR BIO® locust bean gum is a highly viscous, vegan binding agent with the ability to absorb up to 40 % water, making it an excellent thickener, stabiliser and emulsifier. Even small amounts of locust bean gum turn liquids into very stable gel-like substances that are hardly sensitive to heat, acids and salts.

The fine organic powder has many good properties: The addition of jo flour makes doughs fluffy and homogeneous. It is also an important stabiliser in the production of sauces and dairy products such as processed cheese preparations.

Locust bean gum is an important ingredient in ice cream production, as it prevents the formation of ice crystals and makes the result creamy.

Good to know: Its swelling properties ensure, for example, that cloudy substances in soft drinks do not settle to the bottom and prevent bread from becoming "stale".

100% natural product: Locust bean gum is a purely plant-based food additive and is harvested and processed without the use of genetic engineering. The product originates from the Mediterranean region and is tested for microbiology, ethylene oxide, pesticides and other residues in accredited laboratories in Germany.

Benefits

Certified organic DE-ÖKO-003
purely plant-based natural product
authorised by the EU as a food additive without restriction (E 410)
Odourless and tasteless
binds reliably when cold and warm
without additives
gluten-free
vegan
vegetarian
each batch is tested in Germany by accredited laboratories for residues and microbiology
neither chemically nor radioactively treated
Flavour-safe and food-safe packaging
bottled in Germany

Nährwertangaben

Unprepared per 100 g

Calorific value kj	844,00 kj
Calorific value kcal	202,00 kcal
Fat	1,40 g
Of which saturated fatty acids	< 0,10 g
Carbohydrates	7,30 g
Of which sugar	0,00 g
Fibers	74,00 g
Protein	< 0,07 g
Salt	0,00 g

Ingredients

Ingredients

Organic locust bean gum E 410 (100%)

Recommended use

The finely ground, white powder dissolves very well in both hot and cold liquids and can be stirred into sauces, soups, pasta dishes, and dairy products to thicken them. It is suitable for making:

Baked goods
Jams, marmalades, and jellies
Canned fruit and vegetables, especially canned chestnuts
Ideal for making ice cream
Milk-based drinks

(No maximum amount is specified.)

Wir prüfen Bewertungen zu unseren Produkten vor der Veröffentlichung. Jede Bewertung wird individuell darauf geprüft, ob diese ein Verbraucher vorgenommen hat, der die Waren oder Dienstleistungen tatsächlich bei uns erworben hat. Eine Freischaltung findet erst nach frühestens 24 Stunden statt.

1 of 1 reviews

5 out of 5 stars

Leave a review!

Share your experiences with other customers.

Login

Your email address

Your password

Sort by

10 July 2024 10:10
Written by: Gunnar

Bin super zufrieden!

Das Mehl bindet wirklich super: heiß wie kalt. Jetzt endlich auch in Bio Qualität!

Ähnliche Produkte

Organic guar gum 3500

Organic guar gum is a natural alternative to starch to thicken food. This natural product is 8 times more effective than conventional corn starch binders and produces a soft, gentle and homogeneous texture It is obtained from the seeds of the guar bean, which is grown mainly in northwestern India and western Pakistan. The almost odourless and tasteless vedickungsmittel is soluble in both cold and hot food and is therefore suitable for a variety of preparations. Guar gum is particularly suitable for: Soups Sauces Mayonnaise Mixed spices Pasta Desserts Cake glaze Dairy drinks Whipped cream Jam Preserves Ice cream production Similar to lactose products, guar gum in sauces and dressings ensures that solid components do not separate from liquid components. Guar gum prevents the formation of ice crystals during the production of ice cream. Products which are mixed with guar gum thicken and obtain a creamy consistency. The specification 5000 cps. describes the viscosity of the product. The higher the viscosity, the thicker the product becomes when mixed with water or liquid. There are two common VIskosities for guar gum: 3500 cps and 5000 cps. 3500 cps is designated as normal viscosity.

€11.90*

Arrowroot starch

Arrowroot starch was originally extracted from the tropical arrowroot tuber from the rainforests of Brazil and has many uses. The South American Arawak people are even said to have used the starch flour to treat wounds caused by poisoned arrows. Today, the arrowroot species are native to the warm and humid tropics to subtropics of South and Central America, southern Mexico, the Caribbean islands and Central America to South America. The genus Maranta was listed by Carl von Linné in the 16th century in honour of the Italian botanist, physician and writer Bartolomeo Maranta (1500-1571). This is how the arrowroot got its name, the Maranta family. The snow-white, gluten-free Paleo flour, also known under the English name "arrowroot", is particularly popular in English and American cuisine due to its purity and high binding quality. Unlike tapioca starch, arrowroot starch has no flavour of its own. Arrowroot flour is particularly good at binding casseroles, soups, sauces as well as puddings, jellies, jams, groats, couvertures and glazes that must not be allowed to boil because, unlike corn or potato starch, it thickens at lower temperatures.To ensure that the arrowroot powder binds without lumps, it should first be mixed with a little cold water until smooth. Recommendation: Stir 2-3 tbsp. arrowroot flour into 2-3 tbsp. cold liquid. Then stir the mixture into the simmering liquid to be bound with a whisk. Simmer, stirring constantly, until the desired consistency is reached. Corn or potato starch often clouds the dishes after setting. Arrowroot starch, on the other hand, binds sauces, soups and jellies very clearly and leaves no taste of its own. Moreover, arrowroot flour binds about twice as strongly as wheat flour. The fine starch is also excellent as breadcrumbs. To give baked goods an airy structure, you can replace 10 percent of the flour with arrowroot flour. Important: Arrowroot starch should always be combined with other binding agents, such as oils and fats, so that the baked goods remain nice and moist. In vegan cooking, arrowroot flour also serves as an ideal egg substitute. 1-2 teaspoons of vegan vegetable cream or margarine mixed with 1-2 teaspoons of arrowroot flour until smooth is equivalent to about one medium-sized egg.

€14.50*

Locust bean gum

The endosperm called part of the carob tree seed contains predominantly long-chain carbohydrates, which are characteristically composed of the simple sugars mannose and galactose. This seed is called ground locust bean gum. The long-chain compounds contained can bind very large quantities of water. While locust bean gum is completely soluble in hot water, its enormous swelling properties come into play in cold water: even small amounts of locust bean gum turn liquids into very stable gel-like substances that are hardly sensitive to heat, acids and salts Locust bean gum also significantly increases the gelling effect of other vegetable thickeners and is therefore often used in combination. Its swelling properties ensure, for example, that turbidity substances in lemonades are kept in suspension and prevent bread from becoming "old-fashioned". Locust bean gum is obtained by the action of heat from the seeds of the locust bean tree. It is generally approved for foodstuffs. The only exceptions are untreated foods, foods that the legislator does not want to be modified by additives, and dried foods that swell when eaten.

Content: 0.5 kg (€47.80* / 1 kg)

From €11.50*