PRODUCTS

E410 LOCUST BEAN GUM

E410 Locust Bean Gum is used in fabric sizing and as a thickener for printing pastes.
E410 Locust Bean Gum is used as a thickener and stabilizer in lotions and creams.
E410 Locust Bean Gum is used as a binder or stabilizer in some formulations.

CAS Number: 9000-40-2
EC Number: 232-541-5
E number: E410 (thickeners, ...)
Chemical formula: NA
Molecular weight: 50,000 -3,000,000

SYNONYMS:
Carob gum, Carob bean gum, Carobin, Karobengummi, Carobin, gomme de caroube, Carob bean gum, Carob gum, LBG, Carubin, Algarroba gum, Carob Bean Gum, Carob Gum, Algaroba Gum, Carubin, Johannisbrotmehl, Karobengummi, Carob Bean Extract, Locust Tree Extract, Carob gum, Carob of locust beans E410, carob bean gum, E410 Locust Bean Gum, Carob Bean, Carob Bean Gum (INS 410), Carob Beans Gum, Emulsifier and Stabilizer (410), Gelling Agent 410, Stabilisers 410, Stabilizer (E410), Stabilizers INS 410, Vegetable Gum, Vegetable Gums 410

E410 Locust Bean Gum (LBG, carob gum, carob bean gum, carobin, E410) is a galactomannan vegetable gum extracted from the seeds of the carob tree (Ceratonia siliqua) and used as a thickening agent (gelling agent) in food technology.
E410 Locust Bean Gum serves primarily as a thickener and stabilizer in a wide variety of food products and is considered safe for consumption

E410 Locust Bean Gum (LBG, also known as carob gum, carob bean gum, carobin, E410) is a galactomannan vegetable gum extracted from the seeds of the carob tree.
E410 Locust Bean Gum is soluble in hot water.

E410 Locust Bean Gum, or carob bean gum, also referred to its abbreviation – LBG.
E410 Locust Bean Gum is a natural food additive derived from the endosperm of the seed of the carob (locust) tree, commonly used as a thickener, stabilizer and gelling agent in food with the European food additive number E410.

Generally, E410 Locust Bean Gum is vegan and gluten free.
According to the FDA’s definition, E410 Locust Bean Gum is primarily the macerated endosperm of the seed of the locust (carob) bean tree, with lesser quantities of seed coat and germ.

E410 Locust Bean Gum is added to frozen products to prevent ice crystals from forming and to improve the texture
E410 Locust Bean Gum is a small amount added to a recipe can prevent the leeching of liquids
E410 Locust Bean Gum creates an extremely stretchy gel when blended with Xanthan Gum

E410 Locust Bean Gum is suitable for Vegans Non-GMO, Gluten Free, Non-Irradiated
E410 Locust Bean Gum is soluble cold but dissolves easier in hot liquids and will provide the highest viscosity when heated above 60°C
E410 Locust Bean Gum: Alternatively known as Carob Gum it is extracted from the Carob tree by grinding the endosperm of its seeds.

E410 Locust Bean Gum is natural product, obtained from Carob tree.
E410 Locust Bean Gum disperses in cold or hot water and dissolves at >85.0°C depending on the medium and the process.
E410 Locust Bean Gum is suitable for Vegans & Vegetarians, Non-GMO, Gluten Free, Non-Irradiated.

E410 Locust Bean Gum (LBG, also known as carob gum, carob bean gum, carobin, E410) is a galactomannan vegetable gum extracted from the seeds of the carob tree.
Pectin is a white or slightly dark powder that under suitable conditions can form a gelatinous mass.

Carob pectin is derived from the locust bean, the locust bean fruit, and specifically from the endosperm of the locust bean seed.
Carob pectin is completely plant-based, unlike commercial gelatines derived from animal collagen, and does not contain gluten and sugars.
E410 Locust Bean Gum has also recently been shown that pectins can lower “bad” (LDL) cholesterol levels as well as total cholesterol levels.

This means that E410 Locust Bean Gum has the property of improving the texture of a food.
For example, E410 Locust Bean Gum helps ice cream not to melt quickly.
E410 Locust Bean Gum also increases the volume of food without adding extra calories.

This causes a feeling of satiety in the stomach, resulting in you feeling full for longer.
E410 Locust Bean Gum also helps to keep the taste more intense.
Most importantly, E410 Locust Bean Gum can be used in jams to ‘bind’ faster, so they do not have to boil for a long time and lose their color, aroma and nutrients.

E410 Locust Bean Gum is a food additive made from the seed of the carob tree and is quite similar to guar gum.
E410 Locust Bean Gum i suitable for Vegans Non-GMO, Gluten Free, Non-Irradiated
E410 Locust Bean Gum disperses in cold or hot water and dissolves at >85.0°C depending on the medium and the process.

Alternatively known as Carob Gum and is extracted from the Carob tree by grinding the endosperm of its seeds..
E410 Locust Bean Gum's E code number is (E 410).
E410 Locust Bean Gum is soluble cold but dissolves easier in hot liquids and will provide the highest viscosity when heated above 60°C.

E410 Locust Bean Gum is a seed gum derived from milled carob seeds.
E410 Locust Bean Gum is a white to yellow-white powder.
E410 Locust Bean Gum is a white powder color and an odorless product.

E410 Locust Bean Gum is soluble in hot water but insoluble in ethanol.
Carubin, also known as E410, E410 Locust Bean Gum or carob, is a mixture of polysaccharides that are extracted from a plant called the carob tree, specifically its seeds.

This plant grows mainly in the Mediterranean and its fruit is mainly used in the food industry as an alternative to cocoa or as a healthier sugar substitute.
The advantage of carob is that it does not need to be sweetened as it contains natural sugars.
E410 Locust Bean Gum is generally considered safe and harmless.

USES and APPLICATIONS of E410 LOCUST BEAN GUM:
E410 Locust Bean Gum's primary functions are as a thickener, stabilizer, and texture modifier.
Textiles: E410 Locust Bean Gum is used in fabric sizing and as a thickener for printing pastes.
Paper Manufacturing: E410 Locust Bean Gum improves sheet formation and strength.

Cosmetics: E410 Locust Bean Gum is used as a thickener and stabilizer in lotions and creams.
Pharmaceuticals: E410 Locust Bean Gum is used as a binder or stabilizer in some formulations.
E410 Locust Bean Gum is used food additive with emulsifying, stabilizer, thickening, filling and caking role.

E410 Locust Bean Gum is used in the quantities on the recipes in dairy products, in sweets, creams, emulsified fat spreads with or withour flavors, sauces, toppings, dressings, ice creams, processed, preserved fruits and vegetables, meat products, fish, eggs, spices, soups, broths, edible membranes, vegetable protein products, nutritional supplements etc.

E410 Locust Bean Gum's uses are as a thickener or stabilizer and it possesses water-binding properties.
E410 Locust Bean Gum can be used in aqueous dairy or fruit media with various total solids.
E410 Locust Bean Gum increase the viscosity and thickness of liquids.

E410 Locust Bean Gum is used to create fluid heat-stable gels
Generally, E410 Locust Bean Gum's uses in food, feed, cosmetics and pharmaceutical are for its thickening and stabilizing properties.

Ice cream: The stabilizing and water-binding characteristics making E410 Locust Bean Gum an ideal ingredient in frozen dairy applications, such as in ice cream to create a creamy texture, as well as inhibit the formation of ice crystals.

Yogurt: E410 Locust Bean Gum helps thicken the yogurt and gives it a good mouthfeel.
Jellies: E410 Locust Bean Gum creates transparent jellies and preventing syneresis.

Cheese: The strong synergies with other hydrocolloids and the binding water properties giving E410 Locust Bean Gum speed coagulation and increase the yield of curd solids in soft cheese manufacturing.

Source of fiber: E410 Locust Bean Gum can be used as a source of soluble ﬁber in food supplements and dietetic products.
Beverage: E410 Locust Bean Gum provides transparent solutions and maintains turbidity in soft drinks and juices.

Sauces and dressings: Synergistic interactions with xanthan gum or agar to improve viscosity and texture.
Bakery: E410 Locust Bean Gum can make the baking products have a better texture, softer and prolong the shelf life for its water-holding properties.

Pet food: Providing viscosity and be synergistic with carrageenan and xanthan gum to create elastic gels such as in cat and dog food.
Cosmetics: Per “European Commission database for information on cosmetic substances and ingredients”, E410 Locust Bean Gum can work as a binding, emollient, emulsion stabilising, film forming, masking and viscosity controlling agent in cosmetic and personal care products.

E410 Locust Bean Gum is used as a thickener, stabilizer and emulsifier in processed foods.
E410 Locust Bean Gum is widely used as a thickener due to the fact that it is not affected by acids, salts and heating (as on guaran).
When mixed with xan gang, carrageenan, gellan, agar or alginate, the gelling power of E410 Locust Bean Gum increases noticeably.

Main areas of use of E410 Locust Bean Gum: processed cheese (4-6 g / kg); ice cream and dairy products (5-10 g / kg); fruit and vegetable canned food (3-10 g / kg); can be added to the dough to preserve the freshness of bakery products in an amount of 1-5 g / kg.
Other applications of E410 Locust Bean Gum: as an additive to gellants for thixotropic paints, cosmetics, etc.

E410 Locust Bean Gum is used to create fluid, heat-stable gels
E410 Locust Bean Gum is added to frozen products to prevent ice crystals from forming and to improve the texture
E410 Locust Bean Gum is a small amount added to a recipe that can prevent the leeching of liquids

E410 Locust Bean Gum creates an extremely stretchy gel when blended with Xanthan Gum
Add E410 Locust Bean Gum gradually to your liquid/solution whilst stirring vigorously.

Classified as E410, E410 Locust Bean Gum is used as a thickener, stabilizer, gelling agent, and an emulsifier in cream cheese, meat products, ice cream, salad dressings, and sauces.
E410 Locust Bean Gum is used as a thickening additive in foods.

Uses of E410 Locust Bean Gum: Infant formula, ice cream, pickles, icings, toppings, chutney, cheese, confectionery
Other Uses of E410 Locust Bean Gum: Cosmetics, animal feed, detergent, adhesives
One of the most common uses of E410 Locust Bean Gum is in the food industry, where it serves as a thickener or stabiliser in various products.

E410 Locust Bean Gum can be found, for example, in ice cream, yoghurt, cheese, whipped cream and various salad dressings.
Due to its properties, E410 Locust Bean Gum is also a suitable component for the production of gluten-free doughs.

E410 Locust Bean Gum is also used in the cosmetics industry, where it is added to shampoos, bath gels and peeling creams.
However, E410 Locust Bean Gum can be used by anyone, including pregnant women and young children.

-Food uses of E410 Locust Bean Gum:
Commonly we can find the following food with E410 Locust Bean Gum: ice cream, yogurt, cheese, beverages, sauce & dressing, bakery and pet foods.
The most common addition of E410 Locust Bean Gum is between 0.2% and 0.5%.

-Food Industry uses of E410 Locust Bean Gum:
*Ice Cream and Frozen Desserts:
E410 Locust Bean Gum is widely used to provide body and smooth texture, slow down meltdown, and inhibit the formation of large ice crystals during freeze-thaw cycles.

*Cream Cheese, Processed Cheese, and Dairy Spreads:
E410 Locust Bean Gum prevents syneresis (whey separation), improves spreadability, and provides a creamy texture.

*Sauces, Soups, Gravies, and Dressings:
E410 Locust Bean Gum acts as a thickening agent, providing stable viscosity.

*Bakery Products:
E410 Locust Bean Gum improves water retention in dough, enhancing softness and shelf life.

*Fruit Preparations and Jams:
Thickener and stabilizer.

*Processed Meats:
E410 Locust Bean Gum acts as a binder and improves water holding capacity

FOOD SCIENCE, E410 LOCUST BEAN GUM:
The bean, when made into powder, 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.

E410 Locust Bean Gum is also used in pet foods and inedible products such as mining products, paper making, and to thicken textiles.
E410 Locust Bean Gum is used in cosmetics and to enhance the flavor of cigarettes.
Shoe polish and insecticides also have E410 Locust Bean Gum powder as an additive.

PHYSICAL and CHEMICAL PROPERTIES of E410 LOCUST BEAN GUM:
*Chemical Nature:
E410 Locust Bean Gum is a natural, neutral (non-ionic) hydrocolloid polysaccharide, specifically classified as a galactomannan.

*Source:
E410 Locust Bean Gum is derived from the ground endosperm of the seeds of the Carob tree (Ceratonia siliqua), which is cultivated primarily in the Mediterranean region.

*Composition:
E410 Locust Bean Gum is composed of a long, linear backbone of (1→4)-linked β-D-mannopyranose (mannose) units.
Attached to this backbone via (1→6) linkages are single α-D-galactopyranose (galactose) units as side chains.
These side chains are distributed somewhat irregularly along the mannan backbone.
The typical mannose-to-galactose ratio is approximately 4:1.

*Molecular Formula:
As a complex, variable polymer, E410 Locust Bean Gum does not have a simple fixed molecular formula.

*Molecular Weight:
E410 Locust Bean Gum is a high-molecular-weight polysaccharide, with average weights typically ranging from about 300,000 to 2,000,000 g/mol, varying with source and processing.

*Appearance:
White to yellowish-white, nearly odorless powder.

*Solubility:
E410 Locust Bean Gum exhibits limited swelling and solubility in cold water.
For full solubility and maximum viscosity development, E410 Locust Bean Gum must be dispersed in water and heated, typically to around 80-90°C (176-194°F), with continuous agitation.

Once hydrated, E410 Locust Bean Gum forms highly viscous solutions.
E410 Locust Bean Gum is insoluble in most organic solvents like ethanol.

*Viscosity:
Solutions are very viscous and exhibit pseudoplastic (shear-thinning) flow behavior.
The viscosity is largely unaffected by pH changes within a wide range (approx. pH 3-11) and is relatively stable to high salt concentrations and heating/cooling cycles once fully hydrated.

*Gelling Properties:
E410 Locust Bean Gum does not form gels by itself.

*Synergistic Interactions:
E410 Locust Bean Gum shows important synergistic effects when combined with certain other hydrocolloids:

*Xanthan Gum:
When combined, E410 Locust Bean Gum and xanthan gum form strong, elastic, thermoreversible gels, even though neither forms a gel alone under typical conditions.
This synergy is widely used in food applications.

*Kappa-Carrageenan:
E410 Locust Bean Gum enhances the strength and elasticity of kappa-carrageenan gels, makes them less brittle, and significantly reduces syneresis (water weeping from the gel).

*Agar:
E410 Locust Bean Gum increases the gel strength of agar.

BENEFITS AND CHARACTERISTICS OF E410 LOCUST BEAN GUM:
*High Viscosity:
E410 Locust Bean Gum is an effective thickening agent even at low concentrations.

*Smooth Texture:
E410 Locust Bean Gum contributes a smooth, creamy, rich mouthfeel, especially valued in dairy products.

*Excellent Stabilizer:
E410 Locust Bean Gum prevents phase separation (e.g., water in cheese, ice crystals in ice cream).

*Synergy:
E410 Locust Bean Gum's ability to interact synergistically with other gums (xanthan, carrageenan) greatly expands its functionality and allows for unique textures.

*Bland Flavor Profile:
E410 Locust Bean Gum does not impart any significant taste or odor to the final product.

*Stability:
Hydrated solutions have viscosity that is stable over a wide pH range and resistant to salts and heat.

*Natural Origin:
E410 Locust Bean Gum is derived from the seeds of the carob tree.

IS E410 LOCUST BEAN GUM SAFE TO EAT?
Yes, E410 Locust Bean Gum's safety as a food additive has been approved by the U.S. Food and Drug Administration (FDA), European Food Safety Authority (EFSA), Joint FAO/WHO Expert Committee on Food Additives (JECFA), as well as other authorities.

FDA
E410 Locust Bean Gum is generally recognized as safe (GRAS) and can be used as an emulsifier or emulsifier salt, flavor enhancer, flavoring agent or adjuvant, solvent or vehicle, stabilizer or thickener, and texturizer in food.

The following food may contain it and the max uses level:
*Cheeses: 0.80%
*Gelatins, puddings, and fillings: 0.75%
*Jams and jellies: 0.75%
*Beverages and beverage bases: 0.25%
*Baked goods and baking mixes: 0.15%
*All other food categories: 0.50%

EFSA
E410 Locust Bean Gum is authorised as a food additive in the EU according to Annexes II and III to Regulation (EC) No 1333/20083 and categorized as “additives other than colours and sweeteners”

ORIGIN OF E410 LOCUST BEAN GUM:
E410 Locust Bean Gum is a natural polysaccharide, produced from the carob tree (Ceratonia siliqua) found mostly in the Mediterranean region.

FUNCTION & CHARACTERISTICS OF E410 LOCUST BEAN GUM:
*Thickening agent,
*stabiliser
*emulsifier.

WHAT IS E410 LOCUST BEAN GUM MADE OF?
E410 Locust Bean Gum is composed of galactomannans (not less than 75% in specification by EU) by the unit of mannose and galactose approximately in a ratio of 4:1.
This ratio is 3:1 in tara gum and 2:1 in guar gum.
The remaining consists mainly of protein and ﬁbrous matter such as residues from the germ, seed coat and cell wall material.

HOW IS E410 LOCUST BEAN GUM MADE?
Generally, there are two methods to produce E410 Locust Bean Gum, using acid process or roasting process.

*Acid process:
firstly, the carob fruit pods are kibbled to obtain the seed from the pulp.
Then the seeds are heated with sulfuric acid to remove the seed coat, separate germs and get endosperm.

*Roasting process:
the seeds are treated with thermal mechanical method, roasted in a rotating furnace to remove the seed coat and obtain germ and the endosperm.

TWO TYPES OF E410 LOCUST BEAN GUM:
E410 Locust Bean Gum can be divided into two types, standard LBG and refined (clarified) LBG, depending on whether further manufacturing process is done or not to remove cellulose components.

The latter (doesn’t contain cellulose components) is clarified by dispersing in hot water, filtration and precipitation with ethanol or isopropanol, filtering, drying and milling.
E410 Locust Bean Gum is a white to yellowish-white, nearly odourless powder.

PROPERTIES OF E410 LOCUST BEAN GUM:
*Solubility:
**In cold water
E410 Locust Bean Gum can be swelled and dispersed in cold and hot water to form a colloidal solution.

E410 Locust Bean Gum is converted into a gel if a small amount of sodium tetraborate is added.
The dispersion is partially dissolved in water at ambient temperature.

**In hot water
It is completely dissolved in hot water above 85 degrees Celsius for 10 minutes and becomes a viscous liquid.

-Inherent factors that influences Solubility
E410 Locust Bean Gum or galactomannans become more soluble in water when the degree of galactose substitution on mannose chain increases.
Solutions are cloudy with a white opacity due to the presence of insoluble impurities such as proteins and cellulose.

The solubility varies with the molecular weight, E410 Locust Bean Gum declines with increasing molecular weight and increasing concentration.
In organic solvent
E410 Locust Bean Gum is insoluble in most organic solvents including ethanol.

*Viscosity
Highly viscous at low concentration: the viscosity can reach to 2,000 to 6,000 mPa.s at 1% solution.

*PH tolerance:
E410 Locust Bean Gumis a nonionic, neutral vegetable gum, the viscosity is little affected by ionic strength and pH ranges from 3 to 11.

*Synergy
E410 Locust Bean Gum exhibits synergistic effects with other hydrocolloids like kappa carrageenan, agar and xanthan gum.

That’s to say, it will react with these gums, result in;
*increasing the viscosity
*increased gelling for desserts, cream cheeses and pet foods
*providing elasticity to the gel and reducing syneresis

*Gelling agent
Generally, E410 Locust Bean Gum is not a gelling agent under normal conditions.
However, if a high concentration of E410 Locust Bean Gum's solution, for example, a 3% solution has sufficient viscosity to have the appearance of gelling.
And gels can be obtained through freeze-thaw treatment or with borate (pH≥7) or of a large amount of saccharose.

WHAT IS THE SOURCE OF E410 LOCUST BEAN GUM?
E410 Locust Bean Gum is a natural substance derived from the seeds of the carob tree (Ceratonia siliqua).
E410 Locust Bean Gum is used as a thickening and gelling agent in various food products.

Yes, E410 Locust Bean Gum is deemed suitable for both vegan and vegetarian diets as it is a plant-based thickening and stabilizing agent.
E410 Locust Bean Gum complies with these dietary choices due to its absence of animal-derived components.

WHAT PRODUCTS IS E410 LOCUST BEAN GUM USED IN?
E410 Locust Bean Gum is primarily used in non-dairy ice creams and yogurt for its vegan composition, this food additive is also found in cream cheese, fruit and fish preparations, fermented dairy products, infant formula, beverages, and sauces.

E410 Locust Bean Gum plays a crucial part in enhancing textural qualities and binding properties for most consumable products.
Beyond nutritive qualities, E410 Locust Bean Gum is mixed with xanthan gum and carrageenan to form elastic gels that are found in pet food products.

Furthermore, E410 Locust Bean Gum's applicability extends to the cosmetic and personal care industries, where its natural binding properties contribute significantly.
E410 Locust Bean Gum is thus used as a versatile additive and fits well into both food and non-food areas.

PHYSICOCHEMICAL CHARACTERISTICS OF E410 LOCUST BEAN GUM:
The quality is determined by the content of galactomannan and the viscosity of the solution, and in addition, by the presence of by-products and coloring; Dispersible in cold or hot water, the resulting sol has a pH of 5.4 - 7.0 and can turn into a gel with the addition of a small amount of sodium borate.

STRUCTURE OF E410 LOCUST BEAN GUM:
As galactomannans take a large part of E410 Locust Bean Gum, so LBG may be chemically described as galactomannan, similar to tara gum and guar gum.
The chemical structure of galactomannans is composed of linear chains of (1-4) linked beta-D mannose residues and the side chain of (1-6) linked alpha-D galactose.

SAFETY AND USAGE OF E410 LOCUST BEAN GUM:
*Regulatory Status:
E410 Locust Bean Gum is Generally Recognized As Safe (GRAS) by the U.S. Food and Drug Administration (FDA).

It is an approved food additive E410 Locust Bean Gum in the European Union, United Kingdom, Australia/New Zealand, Canada, and many other countries worldwide.

For many food applications, its use falls under Quantum Satis (QS), meaning E410 Locust Bean Gum can be used at levels necessary to achieve the desired technical effect according to Good Manufacturing Practice.

*Safety Profile:
E410 Locust Bean Gum has a long history of safe use in foods and is considered non-toxic and non-allergenic.

*Digestibility:
Being a polysaccharide fiber, E410 Locust Bean Gum is largely undigested by humans and passes through the digestive system, contributing to dietary fiber intake.

*Infant Formula:
E410 Locust Bean Gum is permitted for use in infant formulas (including formulas for special medical purposes, like managing reflux, often under medical advice) in many regions, including the EU.

*Usage Levels:
Typical concentrations in food products range from approximately 0.1% to 1.0%, depending on the specific application and desired textural properties.

*Handling:
Standard industrial hygiene practices should be followed when handling the powder to minimize dust inhalation.
E410 Locust Bean Gum is generally considered non-irritating to skin and eyes.

In summary, E410 Locust Bean Gum is a valuable natural hydrocolloid derived from carob seeds, prized for its ability to create high viscosity upon heating and its synergistic interactions with other gums.

PRODUCTION OF E410 LOCUST BEAN GUM:
E410 Locust Bean Gum is extracted from the seeds of the carob tree, which is native to the Mediterranean region.
In 2016, nearly 75% of global production came from Portugal, Italy, Spain and Morocco.

The seeds are contained within long pods that grow on the tree.
First, the pods are kibbled to separate the seed from the pulp.

Then, the seeds have their skins removed by an acid or heat treatment.
Acid treatment yields a lighter coloured gum than heat treatment; the deskinned seed is then split and gently milled.

This causes the brittle germ to break up while not affecting the more robust endosperm.
The two are separated by sieving.

The separated endosperm can then be milled by a roller operation to produce the final E410 Locust Bean Gum powder.
Alternatively, the gum can be extracted from the seeds with water, precipitated with alcohol, filtered, dried and milled, to give a very pure "clarified" E410 Locust Bean Gum.

CHEMISTRY OF E410 LOCUST BEAN GUM:
E410 Locust Bean Gum occurs as a white to yellow-white powder.
E410 Locust Bean Gum consists chiefly of high-molecular-weight hydrocolloidal polysaccharides, composed of galactose and mannose units combined through glycosidic linkages, which may be described chemically as galactomannan.

E410 Locust Bean Gum is dispersible in either hot or cold water, forming a sol having a pH between 5.4 and 7.0, which may be converted to a gel by the addition of small amounts of sodium borate.
E410 Locust Bean Gum is composed of a straight backbone chain of D-mannopyranose units with a side-branching unit of D-galactopyranose having an average of one D-galactopyranose unit branch on every fourth D-mannopyranose unit.

PHYSICAL and CHEMICAL PROPERTIES of E410 LOCUST BEAN GUM:
CAS Number: 9000-40-2
EC Number: 232-541-5
E number: E410 (thickeners, ...)
CAS number: 9000-40-2
Chemical formula: NA
Molecular weight: 50,000 -3,000,000

Chemical Name: Locust Bean Gum
CAS Number: 9000-40-2
EC Number: 232-541-5
E Number: E410
Molecular Formula: Variable (Galactomannan polysaccharide)
Chemical Structure: Composed of galactose and mannose units linked via glycosidic bonds,
forming a high-molecular-weight galactomannan

Appearance: White to yellow-white, nearly odorless powder
Odor/Taste: Neutral
Solubility: Insoluble in cold water; forms viscous solutions upon heating
pH Range: 5.4–7.0
Bulk Density: Approximately 590 g/L
Composition: Primarily soluble fiber (79%), with minimal insoluble fiber (1%) and fat content (<1%)
Thermal Stability: Stable under heat; not affected by acids or salts

FIRST AID MEASURES of E410 LOCUST BEAN GUM:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available

ACCIDENTAL RELEASE MEASURES of E410 LOCUST BEAN GUM:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.

FIRE FIGHTING MEASURES of E410 LOCUST BEAN GUM:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

EXPOSURE CONTROLS/PERSONAL PROTECTION of E410 LOCUST BEAN GUM:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.

HANDLING and STORAGE of E410 LOCUST BEAN GUM:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.

STABILITY and REACTIVITY of E410 LOCUST BEAN GUM:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature) .
-Possibility of hazardous reactions:
No data available