Locust bean gum

Locust bean gum is a plant-derived galactomannan extracted from the endosperm of carob seeds (*Ceratonia siliqua*).

Locust bean gum is a plant-derived galactomannan extracted from the endosperm of carob seeds (*Ceratonia siliqua*). It is used mainly as a thickener, stabilizer, and gelling agent in food products, and is also known as carob gum or E410. It is valued for its water-binding and texture-improving properties in foods such as dairy desserts and ice cream.

Origin and composition

Locust bean gum is extracted from the endosperm of carob seeds. It is a high-molecular-weight galactomannan made of mannose and galactose sugar units.

Food uses

In food manufacturing, locust bean gum functions as a thickener, stabilizer, and fat replacer. It helps control water movement and improve texture in products such as ice cream, yogurt, and sauces.

Functional properties

Its ability to bind water gives it useful viscosity and gel-forming properties, especially when combined with other hydrocolloids. These properties make it valuable in controlling ice crystal growth and improving mouthfeel.

Safety and regulation

Locust bean gum is widely treated as a safe food ingredient and is permitted as an additive in multiple jurisdictions. In the United States it has been categorized as Generally Recognized as Safe (GRAS).