Garrofin Gum (also known as Locust bean gum, Carob gum, Carob bean gum, Carobin, or E410) is a thickening agent and gelling agent used in vegan ice creams and vegan cheeses to enhance the textures.
Garrofin is a galactomannan vegetable gum extracted from the seeds of the carob tree, which is native to the Mediterranean region with a concentration of the island of Mallorca in Spain, home to our Vegan Gastronomy. The long pods that grow on the tree are used to make this gum. The pods are kibbled to separate the seed from the pulp. The seeds have their skins removed and then split and gently milled. This causes the brittle germ to break up while not affecting the more robust endosperm. The two are separated. The separated endosperm can then be milled by a roller operation to produce the final locust bean gum powder. This powder is used to create textures that prevent ice crystals in ice creams and gelatos, and create stretchy "melted" like textures in vegan cheeses.
The use of this product is taught in our Vegan Ice Cream and Vegan Cheese courses.