A proven hydrocolloid synergy for elastic, stable textures in dairy desserts, sauces, and frozen products. Includes 8 oz Xanthan Gum + 8 oz Locust Bean Gum (LBG).

Kit Benefits

• Classic Hydrocolloid Synergy: Forms elastic, stable gels with excellent mouthfeel

• Dairy Specialist: Used widely in ice cream, custards, and cream-based sauces

• Convenient 2-Pack: Includes 8 oz Xanthan Gum + 8 oz Locust Bean Gum

• Plant-Based: Vegan, gluten-free, non-GMO, Kosher (K)

• Professional Results: Trusted by chefs, dairy processors, and innovators

What This Kit Does

• Xanthan Gum provides viscosity, suspension, and freeze–thaw stability

• Locust Bean Gum (LBG) adds creaminess, elasticity, and body

• Together: They form smooth, elastic, creamy textures — the classic synergy for premium dairy and plant-based products

Popular Uses

• Ice Cream & Frozen Desserts: Improves creaminess, prevents ice crystals

• Dairy & Plant-Based Custards: Elastic, smooth mouthfeel

• Sauces & Soups: Thick, stable, and resistant to separation

• Creamy Beverages: Improves texture and suspension in shakes and protein drinks

• Confectionery: Adds elasticity and stability to caramels and fillings

How to Use

• General Dosage:

  • Xanthan Gum: 0.1%–0.5%

  • Locust Bean Gum: 0.1%–0.6%

• Method:

  1. Blend powders with sugar or other dry ingredients

  2. Add to liquid base with agitation

  3. Heat to 85–90 °C to hydrate LBG fully

  4. Cool and set for final texture

Pro Tips

• For ice creams → use ~0.2% Xanthan + 0.3% LBG for creamy texture

• For soups & sauces → use more Xanthan for viscosity, less LBG

• For custards & panna cotta → use balanced amounts for elasticity and creaminess

• Hydration is key — LBG needs proper heat to unlock synergy with Xanthan

Storage & Shelf Life

• Store sealed, cool, and dry

• Shelf life: 2 years

Why Cape Crystal Kits?

• Curated hydrocolloid pairs for maximum functionality

• Food-grade, vegan, non-GMO, Kosher-certified

• Designed for chefs, artisan food makers, and R&D kitchens

Frequently Asked Questions

Q: Why combine Xanthan Gum and Locust Bean Gum?
A: They form synergistic, elastic gels with excellent stability, creaminess, and smooth mouthfeel.

Q: What’s the best use for this kit?
A: Ice cream, dairy and non-dairy custards, sauces, soups, and creamy beverages.

Q: How much of each gum should I use?
A: Typical ranges: 0.1%–0.5% Xanthan and 0.1%–0.6% LBG by weight.

Q: Does this blend require heat?
A: Yes — LBG must be hydrated at ~85–90 °C to fully activate and synergize with Xanthan.

Q: Are these ingredients vegan and gluten-free?
A: Yes — both are plant-based, vegan, gluten-free, non-GMO, and Kosher certified.

Customer Reviews

⭐️⭐️⭐️⭐️⭐️ “The ice cream texture was unbelievable — creamy, no ice crystals at all.”
⭐️⭐️⭐️⭐️⭐️ “Best combo for dairy sauces, silky and stable.”

Call to Action

Bring creaminess, elasticity, and stability to your recipes with the Cape Crystal Brands Xanthan Gum + Locust Bean Gum Kit (2 × 8 oz) — a must-have for chefs and food innovators.