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Locust bean gum; carob gum is a natural polysaccharide (hydrocolloid) obtained from the seeds of the carob tree (Ceratonia siliqua).
Locust bean gum; carob gum is widely used as a thickener, stabilizer, and gelling agent in food and industrial applications.
Locust bean gum; carob gum is plant-derived.
CAS Number: 9000-40-2
Molecular Formula: C10H11ClN2O2
Molecular Weight: 226.65954
EINECS Number: 232-541-5
Synonyms: LOCUST BEAN GUM, 9000-40-2, carob bean gum, carob gum, carob bean extract, Ceratonia siliqua gum, Ceratonia siliqua L. extract, carob bean flour, carob flour, locust bean flour, carob seed gum, Ceratonia gum, gum carob bean, gum carob bean locust, E410, INS 410, INS-410, locust gum, St. John’s bread gum, St John’s bread, Johannisbrotmehl, Algaroba, Arobon, Fructoline, Indalca ABV, Luctin, Lupogum, Tragacol, Tragasol, Tragon, Tragon AY, Tragon gum, Unigum, CERATONIA, FEMA No. 2648, DTXSID5020780, RefChem:41551, 232-541-5, NCI-C50419, V4716MY704, indalcaabv, johannisbrotmehl, Locustbeanoil, locustgum, luctin, lupogum, nci-c50419, st.john’sbread
Locust bean gum; carob gum consists mainly of galactomannans, long-chain carbohydrates made of a mannose backbone with galactose side groups.
This structure allows strong water interaction and thickening behavior.
Locust bean gum; carob gum gives functional viscosity.
Physically, Locust bean gum; carob gum appears as a fine white to light yellow powder.
It is partially soluble in cold water and swells to form a viscous solution.
Locust bean gum; carob gum has little to no odor or taste.
Locust bean gum; carob gum provides thickening and stabilizing properties, increasing viscosity in liquid systems.
It improves texture and mouthfeel in foods.
This enhances product consistency.
Locust bean gum; carob gum has a strong water-binding capacity, allowing it to retain moisture and improve product stability.
This helps prevent syneresis (water separation).
This improves shelf life.
Locust bean gum; carob gum shows synergistic gelling with other hydrocolloids, especially xanthan gum and carrageenan.
Together they form stronger gels than individually.
This improves formulation performance.
Locust bean gum; carob gum is stable over a wide pH range, making it suitable for acidic and neutral food systems.
However, extreme conditions can affect viscosity.
This increases versatility.
Locust bean gum; carob gum is non-digestible dietary fiber, passing through the human digestive system largely unchanged.
It contributes minimal calories.
Locust bean gum; carob gum is best described as a natural plant-derived galactomannan hydrocolloid used as a thickener, stabilizer, and gelling aid in food, pharmaceutical, and industrial systems.
Locust bean gum; carob gum is a natural product obtained from the endosperm of milled seeds from the fruit pod of C. siliqua.
Carob bean gum is obtained from the macerated endosperm of the seeds of the fruit pod of the carob tree.
This endosperm, comprising 42 to 46% of the kernel, contains virtually all of the galactomannan present in the seed.
Locust bean gum; carob gum is not found in the kibble.
Locust bean gum; carob gum is used as a food stabilizer and thickener, a flavor and/or flavor modifier, an emulsifier, a texturizer and a solvent/ carrier/encapsulating agent.
Locust bean gum; carob gum occurs as a yellow-green or white colored powder.
Although odorless and tasteless in the dry powder form, ceratonia acquires a leguminous taste when boiled in water.
Locust bean gum; carob gum 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.
Locust bean gum; carob gum also shows excellent fat and protein stabilization, especially in dairy systems.
It helps prevent separation in milk-based products.
This improves texture consistency.
Locust bean gum; carob gum is widely used in ice cream formulations, where it improves creaminess and reduces ice crystal formation.
This results in a smoother mouthfeel.
This enhances product quality.
Locust bean gum; carob gum acts as a water retention agent, helping foods maintain moisture during storage.
This reduces drying and hardening.
Locust bean gum; carob gum can function as a fat replacer in low-fat products, improving texture without adding significant calories.
Melting point: >200°C (dec.)
FEMA: 2648 | LOCUST GUM (CERATONIA SILIQUA L.)
storage temp.: Sealed in dry, Room Temperature
solubility: Ceratonia is dispersible in hot water, forming a sol having a pH 5.4–7.0 that may be converted to a gel by the addition of small amounts of sodium borate. In cold water, ceratonia hydrates very slowly and incompletely. Ceratonia is practically insoluble in ethanol
form: Solid
color: Off-White to Light Beige
Odor: at 100.00%. fruity raisin jammy brown cocoa chocolate bready coffee jammy brandy
Odor Type: fruity
biological source: Ceratonia siliqua seeds
Stability: Hygroscopic
Cosmetics Ingredients Functions: SKIN CONDITIONING - EMOLLIENT; VISCOSITY CONTROLLING; FRAGRANCE; BINDING; FILM FORMING; EMULSION STABILISING
Cosmetic Ingredient Review (CIR): LOCUST BEAN GUM (9000-40-2)
InChI: InChI=1S/C10H11ClN2O2/c1-2-15-10(14)9(11)13-12-8-6-4-3-5-7-8/h3-7,12H,2H2,1H3/b13-9-
InChIKey: LZCJYKSOIZQABU-LCYFTJDESA-N
SMILES: C(OCC)(=O)/C(/Cl)=N/NC1=CC=CC=C1
Locust bean gum; carob gum also shows high viscosity development even at low concentrations, meaning small amounts can significantly thicken a system.
This makes it efficient in formulation.
Locust bean gum; carob gum reduces ingredient usage.
Locust bean gum; carob gum requires heating for full hydration, especially in cold water where it only swells partially.
Full thickening is typically achieved at elevated temperatures.
This is important in processing design.
Locust bean gum; carob gum exhibits pseudoplastic (shear-thinning) behavior, meaning it becomes less viscous when stirred or pumped and thickens again at rest.
This improves processability and texture.
It enhances mouthfeel in foods.
Locust bean gum; carob gum has excellent synergy with carrageenan, where it forms elastic, strong gels in dairy systems like ice cream.
This combination improves texture and prevents ice crystal growth.
This enhances product quality.
Locust bean gum; carob gum also works synergistically with xanthan gum, improving viscosity and stability in sauces and dressings.
This creates more stable emulsions.
This improves consistency.
Locust bean gum is resistant to enzymatic degradation, making it relatively stable during digestion and processing.
This supports its function as dietary fiber.
This increases functional value.
Locust bean gum; carob gum has good freeze-thaw stability, helping maintain texture in frozen foods.
It reduces syneresis after thawing.
This improves shelf performance.
Locust bean gum; carob gum is odorless and tasteless, so it does not affect flavor profiles in food products.
This makes it versatile in formulation.
This preserves sensory quality.
Locust bean gum; carob gum is widely used in clean-label products, since it is a natural plant-derived ingredient.
It supports “natural” or “additive-friendly” labeling.
This increases consumer acceptance.
Locust bean gum; carob gum is a natural galactomannan hydrocolloid with strong thickening, stabilizing, and synergistic gelling properties, widely used in food, pharmaceutical, and technical applications to improve texture, stability, and water retention.
Locust bean gum; carob gum is extracted from the seeds of the carob tree, which is native to the Mediterranean region.
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.
Locust bean gum; carob gum is a naturally occurring material obtained from the ground endosperms separated from the seeds of the locust bean tree, Ceratonia siliqua (Leguminosae).
The tree is indigenous to southern Europe and the Mediterranean region.
Locust bean gum; carob gum contributes to emulsion stability in sauces and dressings, preventing phase separation over time.
It helps maintain uniform texture.
This improves product reliability.
In meat and plant-based meat alternatives, it is used to improve binding and juiciness.
Locust bean gum; carob gum helps retain water in protein matrices.
This enhances sensory properties.
Locust bean gum; carob gum is also used in pharmaceutical formulations, such as controlled-release tablets, where it acts as a matrix-forming agent.
It controls drug release rates.
In cosmetic products, it acts as a thickener and stabilizer in creams and gels.
Uses Of Locust bean gum; carob gum:
Locust bean gum; carob gum is a gum that is a galactomannan obtained from the plant seed from the locust bean tree known as ceratonia siliqua.
Locust bean gum; carob gum has a mannose:galactose ratio of approximately 4:1.
Locust bean gum; carob gums properties include swelling partially in cold water but requiring heating to approximately 82°c for complete solubility.
Locust bean gum; carob gum provides high viscos- ity, forms gels with xanthan gum upon heating and cooling of the solution, and functions as a water binder.
Locust bean gum; carob gum can make agar or car- rageenan gels more elastic.
Locust bean gum; carob gums uses include processed cheese, ice cream, bakery products, soups, and pies.
Locust bean gum; carob gum is also called carob gum or saint john’s bread, and is scien- tifically called carubin.
Locust bean gum; carob gum is widely used in the food industry as a thickener, stabilizer, and texturizing agent.
It improves viscosity and consistency in many products.
In ice cream and frozen desserts, it is one of the most important stabilizers.
Locust bean gum; carob gum reduces ice crystal formation and improves creaminess.
This creates a smoother texture.
It is used in dairy products, such as yogurt, cream, and milk-based desserts.
Locust bean gum; carob gum helps prevent separation and improves body.
This enhances stability and mouthfeel.
In sauces, dressings, and soups, E410 is used to increase thickness and maintain uniform texture.
Locust bean gum; carob gum prevents ingredient separation during storage.
This improves product consistency.
Locust bean gum; carob gum is applied in bakery products, where it helps retain moisture and improve softness.
It slows staling and improves shelf life.
Locust bean gum; carob gum is used in confectionery products, including jellies, gummy sweets, and fillings.
In meat and plant-based meat alternatives, it acts as a binder and water retention agent.
It improves juiciness and texture.
This enhances sensory quality.
Locust bean gum; carob gum is used in beverages, especially plant-based drinks, to stabilize particles and improve mouthfeel.
It prevents sedimentation.
This improves appearance.
In pharmaceutical products, it is used as a binder and controlled-release matrix material in tablets.
Locust bean gum; carob gum helps regulate drug release.
This improves formulation performance.
In cosmetics and personal care products, such as creams, lotions, and gels, it acts as a thickener and stabilizer.
It improves texture and spreadability.
This enhances product feel.
Locust bean gum; carob gum is used wherever thickening, stabilizing, water retention, and texture improvement are required across food, pharmaceutical, cosmetic, and industrial applications.
Locust bean gum; carob gum is also used in plant-based and vegan food products, where it helps replicate the texture of dairy and animal-based foods.
It improves creaminess and structure.
In low-fat and reduced-calorie foods, it is used as a fat replacer and bulking agent.
Locust bean gum; carob gum provides body without adding significant calories.
This supports healthier formulations.
It is applied in instant food mixes, such as soups, sauces, and desserts.
Locust bean gum; carob gum improves dispersion and thickening upon hydration.
This enhances convenience.
Locust bean gum; carob gum is used in processed cheese and cheese analogs, where it helps improve meltability and texture stability.
It contributes to smooth consistency.
This improves product performance.
In fruit preparations and fillings, it helps stabilize pulp and prevent separation.
Locust bean gum; carob gum maintains uniform distribution of solids.
This improves appearance and stability.
Locust bean gum; carob gum is used in gluten-free baking, where it helps mimic gluten structure.
It improves dough elasticity and cohesion.
This enhances baking quality.
Locust bean gum is also used in frozen food systems beyond ice cream, such as frozen sauces and ready meals.
It helps maintain texture after freezing and thawing.
This improves product stability.
In pet food products, it acts as a thickener and stabilizer in wet formulations.
Locust bean gum; carob gum improves texture and palatability.
This enhances product quality.
Locust bean gum; carob gum is sometimes used in industrial applications, such as paper, textiles, and adhesives, due to its binding and thickening properties.
It contributes to viscosity control.
Locust bean gum; carob gum is used wherever natural thickening, stabilizing, water retention, and texture improvement are required in food, pharmaceutical, cosmetic, and selected industrial applications.
Safety Profile Of Locust bean gum; carob gum:
Mildly toxic by ingestion, When heated to decomposition it emits acrid smoke and irritating fumes.
Locust bean gum; carob gum is generally regarded as an essentially noncarcinogenic, nontoxic and nonirritant material.
Therapeutically, it has been used in oral formulations for the control of vomiting and diarrhea in adults and children; 20–40 g daily in adults has been used dispersed in liquid.
As an excipient, Locust bean gum; carob gum is used in oral controlledrelease formulations approved in Europe and the USA.
Locust bean gum; carob gum is also widely used in food products.
Locust bean gum; carob gum is generally considered a low-toxicity, safe food additive, widely approved for use in food and pharmaceutical products.
It is a natural plant-derived polysaccharide.
Locust bean gum; carob gums hazard profile is mild.
One of the main effects is its high fiber content behavior in the digestive system.
At higher intake levels, it may cause bloating, gas, or mild abdominal discomfort.
This is common for dietary fibers.
Because it absorbs water and swells, excessive consumption without adequate fluid intake may lead to digestive blockage risk in very rare cases.
This is mainly relevant in medical or high-dose contexts.
Allergic reactions are rare but possible, especially in individuals sensitive to legumes (since it comes from carob seeds, a legume family source).
Symptoms may include mild skin or respiratory reactions.
