LOCUST BEAN GUM

Locust Bean Gum is a natural galactomannan polysaccharide obtained from the endosperm of carob seeds and widely used as a thickener, stabilizer, and texture modifier in food, pharmaceutical, and personal care formulations.
Locust Bean Gum is commonly used to increase viscosity, improve mouthfeel, reduce ice crystal formation, and stabilize emulsions and suspensions, especially in combination with other hydrocolloids.
Locust Bean Gum is valued for strong thickening efficiency, clean-label positioning, synergy with xanthan gum and carrageenan, and reliable performance across many processing conditions when properly hydrated.

CAS Number: 9000-40-2
EC Number: 232-541-5
Molecular Formula: Variable (polysaccharide; galactomannan)
Molecular Weight: Variable (high molecular weight polymer; grade dependent)

Synonyms: Locust Bean Gum, Carob Bean Gum, Carob Gum, Ceratonia Siliqua Gum, Carob Seed Gum, E410, LBG, Locust Bean Gum Powder, Food Grade Locust Bean Gum, Galactomannan Gum, Carob Galactomannan, Locust Bean Gum Thickener, Locust Bean Gum, Locust bean gum, LOCUST BEAN GUM, Carob Gum, Carob gum, CAROB GUM, Carob Bean Gum, Carob bean gum, St. John’s Bread Gum, St John's Bread Gum, St John Bread Gum, St John’s bread gum, St. John bread gum, Algarroba Gum, Algarroba gum, Galactomannan, Galactomannan Gum, Galactomannan polysaccharide, Galactomannan hydrocolloid, Carob Galactomannan, Locust Bean Galactomannan, Carob Seed Gum, Carob seed gum, Carob Bean Seed Gum, Carob Seed Flour (gum fraction), Carob Gum Powder, Locust Bean Gum Powder, LBG, LBG gum, Locust Bean Gum (LBG), Carob Gum (LBG), Locust Bean Gum Thickener, Carob Gum Thickener, Locust Bean Gum Stabilizer, Carob Gum Stabilizer, Locust Bean Gum Gelling Agent (use context), Locust Bean Gum Hydrocolloid, Carob Gum Hydrocolloid, Locust Bean Gum Food Additive, Carob Gum Food Additive, Locust Bean Gum (E410), E410, E 410, INS 410, Food Grade Locust Bean Gum, Food Grade Carob Gum, Locust Bean Gum FCC, Locust Bean Gum E410, Carob Gum E410, Locust Bean Gum Pharmaceutical Grade, Locust Bean Gum Cosmetic Grade, Locust Bean Gum Technical Grade, Locust Bean Gum High Viscosity, Locust Bean Gum Low Viscosity, Locust Bean Gum Clarified, Locust Bean Gum Standard Grade, Locust Bean Gum Purified, Locust Bean Gum Granulated, Locust Bean Gum Fine Powder, Locust Bean Gum Instant

APPLICATIONS

Locust Bean Gum is used in ice cream to reduce ice crystal growth and improve creamy texture during storage.
Locust Bean Gum is incorporated into frozen desserts to improve body, scoopability, and melt resistance.
Locust Bean Gum is used in sorbets and water ices to improve smoothness and reduce icy texture.

Locust Bean Gum is used in dairy products such as yogurt to improve viscosity, reduce syneresis, and enhance mouthfeel.
Locust Bean Gum is incorporated into flavored milk drinks to stabilize suspended cocoa and flavor particles.
Locust Bean Gum is used in dairy desserts such as custards and puddings to create a smooth, stable gel-like texture.

Locust Bean Gum is used in plant-based milks to reduce sedimentation and improve stability of emulsified fats.
Locust Bean Gum is incorporated into oat, almond, and soy beverages to improve mouthfeel and reduce separation.
Locust Bean Gum is used in plant-based yogurts to build texture and reduce water release during shelf life.

Locust Bean Gum is used in sauces and gravies to provide viscosity and improve cling on food surfaces.
Locust Bean Gum is incorporated into salad dressings to stabilize emulsions and reduce phase separation.
Locust Bean Gum is used in soups to improve body and prevent settling of herbs and particulates.

Locust Bean Gum is used in bakery fillings to stabilize fruit preparations and improve freeze-thaw stability.
Locust Bean Gum is incorporated into glazes and toppings to improve shine and reduce weeping.
Locust Bean Gum is used in pie fillings to improve viscosity and maintain texture during baking.

Locust Bean Gum is used in gluten-free bakery products to improve structure, moisture retention, and softness.
Locust Bean Gum is incorporated into gluten-free bread to improve crumb and reduce crumbling.
Locust Bean Gum is used in gluten-free cakes and muffins to improve batter viscosity and final texture.

Locust Bean Gum is used in meat and seafood products to improve water binding and reduce cooking loss in compatible systems.
Locust Bean Gum is incorporated into processed meats to improve sliceability and texture uniformity.
Locust Bean Gum is used in plant-based meat alternatives to improve juiciness and binding.

Locust Bean Gum is used in confectionery such as chewy candies to modify texture and improve elasticity.
Locust Bean Gum is incorporated into jelly confections to adjust gel strength and reduce syneresis in compatible systems.
Locust Bean Gum is used in sugar-reduced confectionery to improve mouthfeel and reduce hardness.

Locust Bean Gum is used in infant and medical nutrition products to provide stable texture and controlled viscosity when permitted and properly specified.
Locust Bean Gum is incorporated into nutritional beverages to stabilize suspensions and improve mouthfeel.
Locust Bean Gum is used in meal replacement products to improve thickness and prevent separation.

Locust Bean Gum is used in pharmaceutical syrups and suspensions as a viscosity modifier to improve dose uniformity.
Locust Bean Gum is incorporated into oral liquid formulations to stabilize dispersed ingredients and improve pour behavior.
Locust Bean Gum is used in tablet granulation and binding concepts in selected formulations.

Locust Bean Gum is used in cosmetics such as creams and lotions to improve viscosity and stabilize emulsions.
Locust Bean Gum is incorporated into gels and masks to create a smooth, cushioned texture.
Locust Bean Gum is used in shampoos and body washes to increase viscosity and improve sensory feel.

Locust Bean Gum is used in toothpaste and oral care gels to control flow, stabilize abrasives, and improve texture.
Locust Bean Gum is incorporated into household products to stabilize suspensions and improve application properties.
Locust Bean Gum is valued because Locust Bean Gum provides efficient thickening and strong hydrocolloid synergy across many formulation types.

DESCRIPTION

Locust Bean Gum is typically a cream to pale yellow powder derived from carob seeds and composed mainly of galactomannan polysaccharides.
Locust Bean Gum hydrates in water to form viscous solutions, but Locust Bean Gum often requires heat and good agitation for full hydration depending on grade and particle size.
Locust Bean Gum shows strong synergy with other hydrocolloids, and blends with xanthan gum can create higher viscosity and improved stability at lower total gum levels.

Locust Bean Gum is widely used in frozen desserts because Locust Bean Gum helps control ice crystal growth and improves freeze-thaw stability.
Locust Bean Gum can stabilize emulsions and suspensions by increasing continuous-phase viscosity and reducing particle movement.
Locust Bean Gum performance depends on temperature, pH, ionic strength, and processing history, so formulation trials are recommended.

Locust Bean Gum can form weak gels in combination with carrageenan, improving sliceability and texture in dairy and plant-based systems.
Locust Bean Gum should be stored in a cool, dry place in tightly closed packaging to prevent moisture pickup and microbial contamination.
Locust Bean Gum should be protected from strong odors and contamination because Locust Bean Gum can absorb odors during storage.

PROPERTIES

Common Name: Locust Bean Gum (Carob Bean Gum)
Chemical Type: Natural polysaccharide hydrocolloid (galactomannan)
Appearance: Cream to pale yellow powder
Odor: Mild characteristic odor
Solubility: Dispersible in cold water; hydrates more fully with heat and agitation; insoluble in most organic solvents
Viscosity: High viscosity in aqueous solutions (concentration and grade dependent)
Hydration: Improved with heating; hydration rate depends on particle size and processing
pH Stability: Generally stable in typical food pH ranges; extreme pH and high heat can reduce viscosity over time
Synergy: Strong synergy with xanthan gum and carrageenan for viscosity and gel texture control
Freeze-Thaw Stability: Good; helps reduce ice crystal growth in frozen systems
Stability: Stable under dry storage; aqueous solutions require preservation and hygiene controls
Storage Temperature: 15–25°C, dry, tightly closed
Shelf Life: Typically 24 months in original sealed packaging (supplier dependent)

FIRST AID

Inhalation:
Move to fresh air if dust is inhaled.
Seek medical attention if respiratory irritation persists.
Avoid breathing dust during handling and powder transfer.

Skin Contact:
Wash with soap and water after contact.
Remove contaminated clothing and wash before reuse.
Seek medical advice if irritation develops or persists.

Eye Contact:
Rinse cautiously with water for several minutes.
Remove contact lenses if present and easy to do, then continue rinsing.
Seek medical attention if irritation persists.

Ingestion:
Rinse mouth with water.
Seek medical attention if discomfort occurs or if a large amount is swallowed.
Never give anything by mouth to an unconscious person.

Note to Physicians:
Treat symptomatically.
No specific antidote is required.
Provide supportive care based on exposure route and symptoms.

HANDLING AND STORAGE

Handling:
Use appropriate PPE including gloves and safety glasses.
Avoid generating dust and avoid inhalation of fine powder.
Use good hygiene practices in food, pharmaceutical, and cosmetic production environments.

Ventilation:
Use local exhaust or general ventilation where dust may be generated.
Maintain good airflow during charging and mixing operations.
Minimize airborne particulate accumulation in enclosed areas.

Storage:
Store in a cool, dry place in tightly closed containers.
Protect from moisture to prevent caking and to maintain consistent hydration performance.
Keep away from strong odors, contaminants, and sources of pests.

Spill and Leak Procedures:
Avoid dust generation and sweep or vacuum using equipment designed for fine powders.
Place collected material into suitable containers for disposal according to local regulations.
Clean the area with wet wiping if needed to reduce dust and slip risk.

Handling Precautions:
Use proper dispersion techniques to avoid lumping during hydration, especially in cold water systems.
Apply appropriate preservation strategies for water-based finished products containing Locust Bean Gum.
Rotate stock using FIFO practices to maintain consistent viscosity performance and batch uniformity.