Ice Cream Stabilizers Guide: The Role of LBG

Stabilizers are what separate a smooth, scoopable ice cream from one that turns icy and grainy after a few freeze-thaw cycles in the distribution chain. Locust Bean Gum is one of the most widely used stabilizers in the category, and it's worth understanding why.

The Core Problem: Ice Recrystallization

Every time ice cream partially melts and refreezes, whether that's during transport, in a retail freezer, or sitting in someone's home freezer, water molecules migrate and recrystallize into larger ice crystals. That's what makes older ice cream feel grainy.

How LBG Helps

LBG binds free water in the ice cream mix, which limits how much water is available to form large crystals during recrystallization. The result is a smoother mouthfeel that holds up better through the cold chain.

Recommended Dosage

Typical usage in ice cream runs from 0.1% to 0.3%. For the strongest freeze-thaw performance, we'd point you toward our A-01 grade (2800–3000 cps).

Combining LBG With Other Stabilizers

LBG is often combined with guar gum or carrageenan in commercial ice cream stabilizer blends. Each one contributes something different, from cold hydration speed to gel elasticity.

See full technical detail on our Ice Cream application page, including dosage guidance and grade recommendations.