The fourth of my Hydrocolloid series is Locust Bean Gum, aka Carob Gum. Primarily grown in the Mediterranean, it's used in cream cheese, pastry fillings, ice cream, and lotion to impart a creamy texture. It also acts as a thickener in sauces, soups, pet food, and salad dressings. Ancient Egyptians used a resin made from the beans of this tree as an adhesive for mummy wrappings. Dried carob beans have such a uniform weight (0.015g) that they were used by gold merchants as a standard of measurement!
Here are the others of the series (click the links to visit the blog entries!):