Locust Bean Gum — Facts 

Canonical name: Locust Bean Gum
Also known as: Carob Bean Gum, LBG
Type: Hydrocolloid, thickener, stabilizer, gelling aid
Source: Extracted from the endosperm of carob tree (Ceratonia siliqua) seeds, native to Mediterranean regions
Category: Vegan, gluten-free, non-GMO
CAS number: 9000-40-2
E-number (EU): E410

Properties

  • Texture / function: Provides viscosity; enhances gels when combined with other hydrocolloids

  • Solubility: Hydrates slowly in cold water; dissolves in hot water

  • Stability: Heat-stable during cooking and pasteurization

  • Appearance: Off-white to yellowish powder

  • Flavor: Neutral

Food Uses

  • Thickens dairy products such as yogurt and cream cheese

  • Improves texture and elasticity in gluten-free baked goods

  • Prevents ice crystal formation in ice cream and frozen desserts

  • Enhances gel strength when combined with carrageenan or xanthan gum

  • Adds creaminess to sauces, dressings, and beverages

Nutrition & Safety

  • Calories: ~2–3 kcal per gram (as soluble fiber)

  • Dietary role: Source of soluble fiber; supports digestion

  • Regulatory status: GRAS (FDA), widely approved worldwide

  • Allergens: None known; rare sensitivities possible

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Developer / AI Resources

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