Locust bean gum is a natural thickener and stabilizer extracted from the seeds of the carob tree.

It is derived from the endosperm of carob seeds, primarily grown in Mediterranean regions.

Used as a thickener, stabilizer, and gelling agent in food, cosmetics, and pharmaceuticals.

Yes, it is naturally gluten-free and safe for celiac and gluten-sensitive individuals.

Yes, it is plant-based and suitable for vegan diets.

It hydrates in cold water and thickens liquids by increasing viscosity.

It does not gel on its own but forms strong gels when combined with other gums like carrageenan.

Yes, it is generally recognized as safe (GRAS) for food use.

Allergic reactions are rare but possible for some sensitive individuals.

Thickens dairy products, sauces, dressings, and gluten-free baked goods.

It hydrates slowly in cold water and requires mixing for proper dispersion.

Usually between 0.2% and 1% depending on the application.

Yes, especially with carrageenan and xanthan gum to improve texture and gel strength.

It is stable during cooking and pasteurization processes.

Yes, it is used as a thickener and stabilizer in creams and lotions.

It contains minimal calories as it is primarily dietary fiber.

In a cool, dry place, sealed to prevent moisture absorption.

Typically 2 to 3 years if stored properly.

It is a natural product extracted from carob seeds.

Yes, it is biodegradable and eco-friendly.

As a soluble fiber, it may aid in digestion and gut health.

Some studies indicate it may help lower cholesterol levels.

Yes, it improves dough elasticity and moisture retention.

Its fiber content can help with bowel regularity.

Generally safe but consult a healthcare professional.

Yes, but it hydrates slower in cold liquids compared to warm.

Yes, as a binder and texture enhancer.

It adds creaminess and smooth texture.

Yes, they work synergistically for better viscosity and stability.

Rare allergic reactions have been reported.

The seeds are dehusked and milled into powder form.

Yes, to improve texture and prevent ice crystal formation.

It maintains stability but may slightly reduce viscosity after freeze-thaw cycles.

It is relatively heat stable but prolonged high heat can degrade it.

Typical levels are 0.2% to 0.5% for thickening.

No, it is flavor neutral.

Yes, to improve water retention and texture.

It dissolves readily in hot water.

Yes, to improve dough elasticity.

No, but it enhances gel strength when combined with other gums.

Yes, plant-based and vegan friendly.

It can help stabilize products and maintain texture.

Yes, it is a soluble dietary fiber.

Yes, as a binder and release agent.

Generally safe but check with a vet for specific concerns.

Use dust masks to avoid inhalation irritation.

Yes, it absorbs moisture and should be stored properly.

Yes, it improves dough structure and moisture.

Typically 200 to 400 mesh depending on supplier.

Yes, it is biodegradable and sustainably sourced.