Description
A galactomannan extracted from the seeds of the carob tree (Ceratonia siliqua), traditionally cultivated around the Mediterranean. Premium hydrocolloid thickener with strong synergy with xanthan and carrageenan-iota-high-purity" class="underline" style="color: var(--sage-deep); text-decoration-color: var(--sage-deep);">carrageenan, producing gel networks substantially stronger than either gum alone.
White to off-white free-flowing powder. Requires hot water (80 °C or higher) for complete hydration, distinct from cold-hydrating Guar Gum.
We supply food-grade Locust Bean Gum from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.
Common market grades include Standard Food Grade (the workhorse for ice cream and dairy applications), Premium Grade with higher galactomannan purity for synergistic gel applications, and Fast-Hydrating Modified Locust Bean for cold-process applications.
Bulk and reduced-MOQ shipments. Batch-level COA covering viscosity, particle size, protein content, ash, heavy metals, and microbiology.
Introduction
The carob tree has been cultivated around the Mediterranean for at least 4,000 years, with the seeds (locust beans) used as both food and currency in ancient times. The 'carat' weight unit derives from carob seeds' historical use as standardized weights for gold and gemstones.
Industrial production proceeds by mechanical separation of carob seeds from the pod, then splitting and milling of the seed endosperm to yield the galactomannan-rich powder. The pod itself goes to chocolate alternative (carob powder) and animal feed; the seed germ goes to specialty applications.
Regulated as E410 in the EU, classified as Generally Recognized as Safe by the U.S. FDA, listed in BP, USP, and EP pharmacopoeias, and approved by JECFA without a numerical Acceptable Daily Intake limit.
The molecule is a galactomannan polysaccharide structurally similar to Guar Gum, but with a much lower galactose:mannose ratio (1:4 versus 1:2 in Guar). The reduced galactose substitution allows extensive intermolecular interactions that produce strong synergy with xanthan and carrageenan, the property that distinguishes Locust Bean Gum from Guar in formulation work.
Strategic positioning serves premium ice cream applications globally: a 0.1 percent Locust Bean Gum + 0.02 percent carrageenan blend produces the smooth, slow-melting texture characteristic of premium ice cream brands. Cost is meaningfully higher than Guar Gum, limiting use to applications where the synergy and texture differentiator justify the premium.
Where it is used
- Ice cream and frozen desserts; the premium texture-controlling hydrocolloid in this category, in synergy with carrageenan
- Cream cheese and processed cheese products
- Bakery applications: bread, pastries, and gluten-free formulations
- Salad dressings and sauces in premium positioning
- Pet food: structural gel components in premium wet pet food
- Synergy systems with Xanthan Gum (1:1 forms strong gels) and Carrageenan (forms firm thermo-reversible gels)
- Plant-based meat alternatives
- Cosmetic and personal-care formulations including shampoos and creams
- Pharmaceutical applications: tablet binders and oral suspensions
Technical data
| Item | Specification |
|---|---|
| Appearance | White to off-white free-flowing powder |
| Viscosity (1% solution at 80 °C) | 2200 to 3000 cP |
| Loss on drying | ≤ 14.0% |
| Ash | ≤ 1.2% |
| Protein content | ≤ 7.0% |
| Heavy metals (as Pb) | ≤ 5 mg/kg |
| Arsenic | ≤ 3 mg/kg |
| Particle size | ≥ 95% through 100 mesh |
| Total plate count | ≤ 5000 cfu/g |
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