Locust Bean Gum

(in 2,993 products)

1. Binder / Stabilizer - Retains the physical characteristics of food/cosmetics and ensure the mixture remains in an even state.

2. Emollient - Softens and soothes the skin. Helps with skin conditioning.

3. Emulsifier - Allows water and oils to remain mixed together to form an emulsion.

4. Gelling Agent / Thickener - Increases the viscosity by thickening the liquid to give it more texture

5. Suspending Agent - Promotes particle suspension or dispersion while reducing sedimentation

Locust bean gum (LBG), also known as carob gum, carob bean gum and carobin, is a thickening agent and a gelling agent used in food technology. It has E number 410. Locust bean gum is a galactomannan vegetable gum extracted from the seeds of the carob tree, mostly found in the Mediterranean region. The long pods that grow on the tree are used to make this gum.

Locust bean gum occurs as a white to yellow-white powder. It is sweet with a flavor similar to chocolate and is used to sweeten foods and as a chocolate substitute, although this carob powder is produced from the fruit pod after removal of seeds, while the gum is produced from the seeds themselves. It is also used in pet foods and inedible products such as mining products, paper making, and to thicken textiles. It is used in cosmetics and to enhance the flavor of cigarettes. Shoe polish and insecticides also have locust bean gum powder as an additive. It is soluble in hot water.

It is approved to use as food additive in EU and generally recognized as safe food substance in US.

1. PubChem: https://pubchem.ncbi.nlm.nih.gov/compound/5708313

1. US FDA Food Additives Status List [2018]

2. EU Approved Food Additive [2018]

- E410

3. US FDA Generally Recognized As Safe (GRAS) Food Substances (21 CFR 184) [2017]

- § 184.1343 - Locust (carob) bean gum