Garrofin gum, also called carob gum, is used as a thickening in sauces and as a stabilizer and emulsifier in ice cream. If combined with Carragenate we can get gels. They are usually used between 3 and 10 g per litre of solution depending on the desired thickness level. The Goma Garrofín Laguilhoat is presented in an airtight seal jar with 65g of product.
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