Comparison
Locust bean gum vs Guar Gum
The short answer
Both are safe, plant-based seed gums. Guar gum is cheaper and thickens cold liquids right away. Locust bean gum needs heat to dissolve but gives ice cream a smoother, creamier feel, and it gels when paired with xanthan.| Side by side | Locust bean gum (Carob bean gum) | Guar Gum |
|---|---|---|
| Safety score | 92/100 Generally safe | 86/100 Generally safe |
| Made from | Carob tree seeds | Guar bean seeds |
| Dissolves in cold water | Only partly; needs heating | Yes ✓ Better |
| Ice cream texture | Smoother, creamier ✓ Better | Good, slightly gummy in excess |
| Forms gels with xanthan | Yes ✓ Better | No |
| Price | Higher | Low ✓ Better |
| Safety score | 92 ✓ Better | 86 |
Swapping one for the other
For homemade ice cream, use about 1 g of either per quart, whisked into the base before heating. Guar works in no-cook bases; locust bean gum needs the base heated to about 80°C (175°F).
Common questions
Can I use guar gum instead of locust bean gum?
Yes, 1:1 in most recipes. You lose a little creaminess, and it won't gel with xanthan.