Locust bean gum (LBG)
Locust bean gum (also known as carob gum, additive E410) is a natural polysaccharide (a galactomannan) used as a thickener and stabilizer. It is valued in industry because it delivers a creamy texture, binds water, reduces liquid separation, and improves product stability during storage and through freezing and thawing cycles.
Sources
- Carob (Ceratonia siliqua) – a Mediterranean legume tree
- The gum is produced from carob seeds through mechanical processing (endosperm separation) and milling
- Further refined grades are also available, depending on the required standard and end use
Variations
- Standard (food grade) – suitable for most food applications
- Different particle sizes (mesh) – affect dispersibility and hydration speed
- Viscosity / performance grades – designed for specific textures and processing conditions
- Low-micro / high purity – for sensitive products and stricter specifications
- Organic – when an organic / clean label claim is required
- Blends/systems (e.g., with xanthan or carrageenan) – for maximum stability and targeted texture
Applications by industry
Ice cream industry – ice crystal control, creaminess, improved scoopability
Dairy industry (puddings, creams, yoghurt desserts) – stable texture, reduced whey separation
Savoury industry – improved viscosity and stability during storage and reheating
Bakery industry (especially gluten-free) – improved structure, moisture retention and freshness
Confectionery industry (fillings and inclusions) – better stability, less leakage, improved spreadability
Benefits in the final product
- Creamy, “full” texture without affecting flavour
- Better storage stability (less phase separation / syneresis)
- Improved freeze–thaw stability (especially in ice cream and frozen desserts)
- Water binding and viscosity control for consistent batch-to-batch performance
- Synergy with other hydrocolloids (often stronger in combination than alone)
- Clean-label potential (plant-based; well accepted in “more natural” formulations)
- Recipe optimization: can support fat/sugar reduction while maintaining mouthfeel (product-dependent)
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