PRODUCTS

LOCUST BEAN GUM

CAS NUMBER: 9000-40-2

EC NUMBER: 232-541-5

MOLECULAR FORMULA: C10H11ClN2O2

MOLECULAR WEIGHT: 226.66

IUPAC NAME: ethyl 2-chloro-2-(phenylhydrazinylidene)acetate

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
Locust Bean Gum is used as a thickening agent (gelling agent) in food technology.

Production:
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 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" Locust Bean Gum.

Locust Bean Gum's Chemistry:
Locust Bean Gum occurs as a white to yellow-white powder.
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.

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.
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

Food Science:
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.
Locust Bean Gum is also used in pet foods and inedible products such as mining products, paper making, and to thicken textiles.

Locust Bean Gum is used in cosmetics and to enhance the flavor of cigarettes.
Shoe polish and insecticides also have Locust Bean Gum powder as an additive.
Locust Bean Gum is soluble in hot water.

Locust Bean Gum, also called carob gum, is a natural thickener that’s commonly added to packaged foods and has many uses in cooking and food manufacturing.
However, Locust Bean Gum's name (a locust is a type of grasshopper) may cause you to wonder whether it’s vegan-friendly.

Uses:
Locust Bean Gum is extracted from the seeds of the carob tree.
In many ways, this tropical tree is similar to the cacao plant, from which chocolate is made.

Locust Bean Gum is a fine white powder with many uses in food production.
The gum is mildly sweet and has a subtle chocolate taste.
However, Locust Bean Gum’s used in such small amounts that it does not affect the flavor of the products it’s added to.

In fact, other parts of the carob tree — mostly its fruit — are commonly used as substitutes for chocolate.
Locust Bean Gum is made of an indigestible fiber called galactomannan polysaccharides, which have a long, chain-like molecular structure.
These polysaccharides give the gum its unique ability to turn into a gel in liquid and thicken foods.

Locust Bean Gum comprises mostly carbs in the form of fiber.
However, Locust Bean Gum also contains some protein, calcium, and sodium.
Locust Bean Gum’s most commonly used as a thickener in food production, particularly in natural or organic foods that are free of highly refined ingredients.

Is Locust Bean Gum Vegan?
Despite its misleading name, Locust Bean Gum is a vegan product that has nothing to do with locusts, a type of grasshopper.
The gum comes from the seeds of the carob tree, which is also known as the locust tree, as its pods resemble the insect of the same name.

Locust Bean Gum comes from the carob tree and is a vegan product.
Locust Bean Gum comprises mostly fiber and is primarily used as a thickening agent for food.

BENEFITS:
Locust Bean Gum has several potential health benefits.

*High in fiber
All of the carbs in this product come from fiber in the form of galactomannan polysaccharides.
These long chains of soluble fiber allow the gum to gel and thicken in liquid.

Soluble fiber is also great for your gut health.
Because this fiber is not absorbed in your body and turns into gel in your digestive tract, it helps soften stool and can reduce constipation.

In addition, soluble fiber is thought to be heart-healthy, as it can bind to dietary cholesterol, preventing it from being absorbed into your bloodstream.
However, Locust Bean Gum is used in very small quantities in most foods, so you may not reap the benefits of soluble fiber by consuming products that contain it.

*Helps with reflux in infants
Locust Bean Gum is also used as an additive in infant formulas for babies who experience reflux, which is characterized by frequent episodes of spitting up.

Locust Bean Gum helps thicken the formula and keep it from rising back into the esophagus after entering the stomach, which can contribute to reflux and discomfort.
Locust Bean Gum also slows gastric emptying, or how quickly foods pass from the stomach into the intestines.

This can also reduce intestinal issues and reflux in babies.
Several studies have demonstrated the benefits of formula containing Locust Bean Gum for babies who experience reflux.

*May lower blood sugar and blood fat levels
Some studies have found that taking Locust Bean Gum supplements may help reduce blood sugar and blood fat levels.
This may be due to the high amount of fiber they contain.

One study looked at the effects of Locust Bean Gum in 17 adults and 11 children, some of whom had familial, or inherited, high cholesterol.
The group that ate foods containing 8–30 grams of Locust Bean Gum per day for 2 weeks experienced greater improvements in cholesterol than a control group that ate no Locust Bean Gum.

In addition, other parts of the carob plant, particularly its fruit, may improve blood fat levels by reducing LDL (bad) cholesterol and triglyceride levels.
Locust Bean Gum may also help decrease blood sugar levels by limiting the body’s absorption of carbs and sugars in food.

Additionally, one rat study from the 1980s found that Locust Bean Gum stabilized blood sugar levels by slowing the transit of food through the stomach and intestines.
However, the study is old, and its results have not been reproduced in humans.

Overall, much of the research on these benefits was conducted in animals and is outdated.
Thus, more studies in humans are needed before the potential benefits of Locust Bean Gum can be fully understood.

APPLICATIONS:
-Ice creams

-Sauces

-Dressings

-Fruit preparations

-Dairy desserts

-Beverages

-Cream cheese

Locust Bean Gum is high in fiber and may help decrease blood sugar and blood fat levels.
Locust Bean Gum is also used in infant formulas to help reduce reflux.

Locust Bean Gum (LBG), also known as carob gum, is structurally similar to guar gum.
Locust Bean Gum, like guar gum, is a flour made from the endosperm of the seed of a legume.

Application Areas:

-Bakery
-Beverages
-Confectionery
-Culinary
-Dairy
-Frozen Desserts
-Meat, Poultry & Seafood

Locust Bean Gum is produced from the seed of the locust bean tree
Locust Bean Gum (or carob bean gum) is a vegetable-based thickener and stabilizer derived from the seeds of carob trees that grow in the Mediterranean.
Locust Bean Gum is found in ice cream, yogurt, and cheese, though its versatility means it can be used in a wide range of foods and beverages.

OTHER BENEFITS:

-Creates body and a creamy texture

-Reduces ice-crystal growth

-Provides strong synergies with other hydrocolloids

-Has a stabilizing effect on proteins

-Neutral taste and odor

Locust Bean Gum is the ground endosperm of the seeds of the strains of carob tree, Ceratonia siliqua (L.) Taub.
Locust Bean Gum, also known as carob bean gum, comes from the carob seeds of the carob tree, grown in the Mediterranean.
Locust Bean Gum is a hydrocolloid used in food as a thickener, stabilizer and emulsifier.

How is Locust Bean Gum made?
Carob trees have pods that contain both seeds and pulp.
The seed’s endosperm, the nutrient-rich tissue that surrounds the embryo within plant seeds, gets milled to locust bean powder.

Why is Locust Bean Gum in my food?
Locust Bean Gum is used as a stabilizer, thickener, and fat replacer in foods, and also as an adjunct gelling agent and texturizer to other hydrocolloids such as carrageenan.

What foods and beverages contain Locust Bean Gum?
Locust Bean Gum is often added to:
-yogurt
-cream cheese
-dressings and sauces
-ice cream
-fruit preparations
-fish products
-fermented milk products
-cream and infant formula

Locust Bean Gum is gluten-free and can also be used in foods to provide a chocolaty flavor.
Locust Bean Gum is an off-white to yellow-green powder.
Odorless and tasteless, but acquires a leguminous taste when boiled in water.

PHYSICAL PROPERTIES:

-Molecular Weight: 226.66

-XLogP3-AA: 4.1

-Exact Mass: 226.0509053

-Monoisotopic Mass: 226.0509053

-Topological Polar Surface Area: 50.7 Å²

-Physical Description: Locust Bean Gum is an off-white to yellow-green powder. Odorless and tasteless, but acquires a leguminous taste when boiled in water.

-Color: off-white to yellow-green powder

-Form: Powder

-Solubility: Soluble in hot water, insoluble in ethanol

Locust Bean Gum is appropriate for vegan diets.
In fact, Locust Bean Gum’s an excellent plant-based thickener that can help add structure and stability to vegan desserts, such as nondairy ice cream and yogurt.
Locust Bean Gum helps thicken the formula and keep it from rising back into the esophagus after entering the stomach, which can contribute to reflux and discomfort.
Locust Bean Gum also slows gastric emptying, or how quickly foods pass from the stomach into the intestines.

Locust Bean Gum comes from the carob tree and is a vegan product.
Locust Bean Gum comprises mostly fiber and is primarily used as a thickening agent for food.

CHEMICAL PROPERTIES:

-Hydrogen Bond Donor Count: 1

-Hydrogen Bond Acceptor Count: 4

-Rotatable Bond Count: 5

-Heavy Atom Count: 15

-Formal Charge: 0

-Complexity: 238

-Isotope Atom Count: 0

-Defined Atom Stereocenter Count: 0

-Undefined Atom Stereocenter Count: 0

-Defined Bond Stereocenter Count: 0

-Undefined Bond Stereocenter Count: 1

-Covalently-Bonded Unit Count: 1

-Compound Is Canonicalized: Yes

Locust Bean Gum occurs as a white to yellow-white powder.
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.
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

Locust Bean Gum is used as a thickening agent (gelling agent) in food technology.
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.
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

SYNONYMS:

28663-68-5
Locust Bean Gum
Ethyl 2-chloro-2-(phenylhydrazono)acetate
(Z)-ethyl 2-chloro-2-(2-phenylhydrazono)acetate
ethyl 2-chloro-2-[(E)-2-phenylhydrazono]acetate
SCHEMBL5253476
ethyl (phenylhydrazono)chloroacetate
AKOS030240912
ZINC254488776
MCULE-4236622949