Locust bean gum (LBG) is a natural, high-molecular weight polymer that is produced by the fermentation of the endosperm of the carob tree (Ceratonia siliqua). It is a non-ionic water soluble gelling agent that is used as a thickener, stabilizer and emulsion stabilizer in foods. In the United States, LBG has GRAS (Generally Regarded As Safe) status.
What is Locust Bean Gum?
Locust bean gum, also known as carob gum, is a thickening agent that’s used in a variety of foods and beverages. It’s made from the dried ground endosperm of the carob tree seed.
What Does Locust Bean Gum Do?
Locust bean gum is an emulsifier, which means it helps keep ingredients suspended in liquid and prevents them from separating. It also creates a smooth texture in foods by preventing water from separating from other ingredients. Because it’s a hydrocolloid — a type of thickening agent — locust bean gum allows for the creation of stable gels in food products like ice cream or pudding.
How Does Locust Bean Gum Work?
Locust bean gum works by creating cross-links between molecules in liquids and solids, which helps keep them together and prevents separation. The cross-linking process occurs when locust bean gum molecules bind with other molecules through hydrogen bonding or electrostatic attraction. This creates new bonds that keep everything together instead of letting it separate into layers like oil and vinegar salad dressing does once you let it sit at room temperature for too long
As galactomannans make up a large portion of LBG, LBG is often described as galactomannan. This makes it similar to tara gum and guar gum.
Galactomannans are made of linear chains of (1-4) linked beta-D mannose residues, along with the side chain of (1-6) linked alpha-D galactose.
What is Locust Bean Gum E410 Made of?
Locust bean gum is a galactomannan gum extracted from the seeds of the carob tree. It’s a natural thickener and stabilizer that is used in foods to improve texture and viscosity.
In addition to its role as a stabilizer, locust bean gum provides body and texture to food products such as yogurt, sauces and puddings. It’s also used in cosmetics because it helps thicken formulas without adding much color or flavor.
The Health Benefits of Locust Bean Gum
Locust bean gum has been used for centuries as an ingredient in traditional medicines. It’s known for its healing properties and ability to soothe inflamed tissues, which makes it useful for treating digestive problems such as diarrhea or ulcers. Because locust bean gum contains both soluble and insoluble fiber, it can help promote healthy digestion by acting as both an emulsifier and binder in foods.
What is locust bean gum used for?
Locust bean gum is a natural thickening agent used in the food industry. It is extracted from the carob tree (Ceratonia siliqua), which is also known as a locust tree. This plant is native to the Mediterranean region and was introduced to North America by Spanish explorers in the 17th century.
Locust bean gum is used in many processed foods, including baked goods and ice cream. It helps increase viscosity, especially when mixed with water, making it a popular ingredient in canned fruit products. It also helps prevent oil separation and improve texture in low-fat spreads and dressings.
what is locust bean gum powder?
Locust bean gum powder is a natural dietary fiber extracted from the seed of the carob tree. It is used as a food additive, stabilizer, and thickener in many foods. Locust bean gum powder is also known as carob gum powder or carobin. It can be used to increase viscosity and add body to products such as sauces, cream soups, ice creams, dressings and fillings.
Locust bean gum powder has many health benefits including lowering cholesterol levels, reducing blood pressure and helping with weight loss by slowing down the digestion process of other foods consumed at the same time.
Locust bean gum powder is used as an emulsifier in cosmetic products such as shampoos and conditioners because it can bind to water while still keeping oil soluble ingredients suspended in solution.
Where does locust bean gum come from?
The locust bean gum is an extract from the seeds of a tree native to Africa. The trees are grown in many countries around the world, including China, India and Mexico.
The name locust bean gum comes from the fact that locust trees are often confused with carob trees. Locust beans are also called carob beans or St John’s bread.
Locust beans were used as a food source in ancient Egypt, Greece and Rome. They were ground into flour, roasted and eaten as a snack or sprinkled over salads. Locust bean gum has been used as a thickening agent in foods since at least the 16th century.
Today, locust bean gum is used as an emulsifier and stabilizer in foods such as ice cream, salad dressings and sauces, chocolate milk and yogurt drinks (particularly those made with sorbic acid). It is also used as a thickener in shampoos, hair conditioners and other personal care products such as toothpaste, mouthwash and deodorant sprays.
How much locust bean gum in ice cream?
Locust bean gum is a natural thickener, stabilizer and emulsifier used in ice cream production. It helps to keep the ice cream creamy, smooth and free of lumps. Locust bean gum is also a vegetarian alternative to gelatin, which is made from animal collagen.
Locust bean gum is an ideal ingredient for making homemade ice cream because it reduces the crystallization of sugars in the frozen dessert. The end result is a smooth, creamy texture that’s almost impossible to achieve without adding locust bean gum or another stabilizer to your recipe.
The amount of locust bean gum required varies from one recipe to another, but on average you’ll need about 1/4 teaspoon per quart of ice cream base. To determine how much locust bean gum you’ll need in your recipe, start by looking at your ice cream recipe and adding up all of its ingredients including liquid, dry ingredients and other stabilizers like guar gum or xanthan gum (if they are already included).
Types of Locust Bean Gum
There are two types of LBG: standard LBG and refined (clarified) LBG.Standard LBG has not undergone a further manufacturing process to remove cellulose components, while refined (clarified) LBG has undergone this process.
The latter is clarified by dispersing in hot water, filtering and then precipitating the cellulose-free solution with ethanol or isopropanol, filtering again and drying.
The chemical compound is a white to yellowish-white.
|Molecular weight||50,000 -3,000,000|
In cold water
LBG can be dispersed in cold and hot water to form a colloidal solution. When a small amount of sodium tetraborate is added, it converts into a gel. The dispersion is partially soluble in water at ambient temperature.
In hot water
The compound is completely dissolved in hot water above 85 degrees Celsius for 10 minutes and becomes a viscous liquid.
Inherent factors that influences Solubility
The solubility of LBG or galactomannans increases with the degree of galactose substitution on the mannose chain, and decreases with increasing molecular weight. The presence of insoluble impurities such as proteins and cellulose in solutions further reduces the solubility of the polymer.
In organic solvent
The compound is insoluble in most organic solvents including ethanol.
- The viscosity of this solution can reach 2000 to 6000 mPa.s at 1% concentration.
- Lactobionic gluconate (LBG) is a nonionic, neutral vegetable gum. It has a wide pH range of 3 to 11 and its viscosity is little affected by ionic strength.
Locust bean gum has been shown to exhibit synergistic effects with other hydrocolloids, like kappa carrageenan, xanthan gum and agar. This means that the two compounds will react together in a way that would not happen if they were used alone.
- increasing the viscosity
- Increasing gelling allows for desserts, cream cheeses and pet foods to be more easily manufactured.
- The addition of an elastic component to a gel can help reduce syneresis.
Locust bean gum is a gelling agent only under certain conditions. For example, if a high concentration of its solution, for example, a 3% solution has sufficient viscosity to have the appearance of gelling.
Gels can be obtained through freeze-thaw treatment or with borate (pH≥7) or when large amounts of saccharose are added.
The applications of locust bean gum include several uses
Guar gum is generally used in food, feed, cosmetics and pharmaceuticals to thicken and stabilize.
Commonly, food manufacturers add some of the following to their products: ice cream, yogurt, cheese, beverages, sauces and dressings, and bakery products. The most common amount added is between 0.2 percent and 0.5 percent.
It is known for its stabilizing and water-binding characteristics. It is widely used in frozen dairy applications, such as ice cream, to create a creamy texture and inhibit the formation of ice crystals.
LBG helps thicken yogurt and gives it a creamy texture.
It produces transparent jellies and prevents syneresis.
Locust bean gum, a natural hydrocolloid commonly used in cheese manufacturing, has strong synergies with other hydrocolloids and the ability to bind water. This quality enhances its speed of coagulation and increases the yield of curd solids in soft cheese manufacturing.
LBG is a transparent solution to maintaining the turbidity of soft drinks and juices.
Sauces and dressings
Synergistic interactions with xanthan gum or agar can improve the viscosity and texture of a solution.
The use of LBG can improve the texture and shelf life of baked goods by increasing their water-holding properties.
Source of fiber
Soluble ﬁber is commonly used in food supplements, dietetic products, and other products.
Viscosity and synergism with carrageenan and xanthan gum, which create elastic gels in cat and dog food.
Based on the European Commission database for information on cosmetic substances and ingredients, LBG can be used as a binding agent, emollient, emulsion stabilising agent, film former, masking agent, and viscosity controller in cosmetic and personal care products.
Is Locust Bean Gum safe to consume?
Yes, it has been approved as a food additive by the U.S. Food and Drug Administration (FDA), European Food Safety Authority (EFSA), Joint FAO/WHO Expert Committee on Food Additives (JECFA), and other authorities.
Locust bean gum has been approved as safe for use in food by the U.S. Food and Drug Administration and can be used as an emulsifier or emulsifier salt, flavor enhancer, flavoring agent or adjuvant, solvent or vehicle, stabilizer or thickener, and texturizer in food.
The following foods may contain it and the maximum recommended level is:
- Cheeses: 0.80%
- Gelatins, puddings, and fillings: 0.75%
- Jams and jellies: 0.75%
- Beverages and beverage bases: 0.25%
- Baked goods and baking mixes are subject to a 0.15% FET.
- All other food categories: 0.50%
According to Annexes II and III of Regulation (EC) No 1333/2008, locust bean gum (E 410) is authorised as a food additive in the EU and categorized as “additives other than colours and sweeteners.”
Safety re-evaluation in 2016
The European Food Safety Authority concluded that “there is no need for a numerical ADI (acceptable daily intake) for locust bean gum (E 410), and that there is no safety concern for the general population at the reﬁned exposure assessment for its reported uses as a food additive.”
Infants and young children who are consuming foods for special medical purposes may experience gastrointestinal effects from locust bean gum due to the underlying medical condition of those with the disorder.
The E number 410 is authorised for use in foods falling within Group I of the food additives list, and separately for use in specific foods.. The permitted uses are listed in almost all categories of food.
Following foods may contain it:
- Table-top sweeteners
- Foods for infants and children
- Jam, marmalades and sweetened chestnut purée
- Fruit or vegetable spreads
- bottled fruit and vegetables
UK Food Standards Agency
Emulsifiers, stabilisers, thickeners and gelling agents are often categorized by their function.
Food Standards Australia New Zealand
The ingredient is approved as an additive in Australia and New Zealand, with the code number 410.
Function: food additive, emulsifier and stabilizer.
Acceptable Daily Intake (ADI):Since 1981 “not specified”, the conclusion that “available studies are not sufficient for the evaluation of its use in infant formula at the proposed use level” was made in 2016.
What are the Health Benefits of LBG?
Carob bean gum is a naturally occurring fiber that meets the U.S. Food and Drug Administration’s definition of dietary fiber, which has been shown to have many health benefits including
- lowering blood glucose and blood pressure levels
- decreasing cholesterol levels, improving bowel movements (or laxation)
- reducing energy intake, and reducing weight gain
Is Locust Bean Gum E410 Bad for You?
Locust bean gum is a dietary fiber that has been used as a food additive in the United States since the 1960s. It’s typically used as a thickening agent, emulsifier and stabilizer in foods like ice cream, salad dressings and canned soups.
This gum is made from the seeds of the carob tree, which is related to the locust tree. The seeds are ground up and then boiled with water to extract their soluble fiber content. The resulting syrup is then dried into granules that can be added to food products.
Locust bean gum may have several health benefits. Studies show that it can improve digestion, lower cholesterol levels and reduce diarrhea symptoms caused by irritable bowel syndrome (IBS). However, there aren’t any studies showing that it has any negative effects on human health when consumed in normal amounts as an additive in prepared foods (1).
What are the Side Effects?
It is common for consumers to ask whether LBG is safe for consumption and what are the side effects. We understand that consumers have concerns about ingredients in the foods we eat, and there are few reported cases of allergic reactions.
Allergic sinusitis and severe asthma were suffered by a cheesemaker whose job exposes him or her to LBG every day. The allergic reactions were reported by the American Journal of Industrial Medicine in 2017. As EFSA pointed out, hypersensitivity and undesirable gastrointestinal effects occurred when locust bean gum was used to treat gastro-oesophageal reflux in infants and young children.
Is it Safe For Pregnant?
Yes, it is generally safe, but it is better for you consult with your doctor.
where to buy locust bean gum?
You can find locust bean gum at most health food stores, at online retailers and in baking supply stores. It’s also available as a supplement on Amazon.
I buy my locust bean gum from Vitacost, which is an online retailer. They have a good selection of locust bean gum and other gluten-free products.
You should be able to find it locally at some health food stores and specialty grocery stores; however, I’ve found that availability varies widely from store to store. In fact, I had trouble finding it locally until I did some research and asked around at my local Whole Foods Market and Natural Grocers (they are the same company).
How to find locust bean gum manufacturer?
When searching for a locust bean gum manufacturer, it is important to choose one that has experience with this type of product. A manufacturer who has experience making natural gums will know how to make locust bean gum without using any artificial ingredients or chemicals that may be harmful to your body.
Frequently asked questions about locust bean gum
Is it Natural?
Yes, as mentioned above, carob bean gum comes from the seeds of the carob tree.
Is it Halal?
Yes, it is generally recognized as halal and there are several manufacturers that have been certified with the MUI halal certification.
Is it Kosher?
Yes, LBG is kosher pareve. The company has met all the “kashruth” requirements and can be certified as kosher.
Is it Gluten free?
Yes, carob bean gum is considered gluten-free by the FDA’s definition. This definition excludes LBG (and other starches) from being considered a gluten-containing grain because none of its ingredients contain wheat, rye, barley or their crossbreeds.
Is it Vegan?
Yes, carob is vegan because it is a plant-based product made from the carob tree seeds and no animal matter or products derived from animal origin are used in its manufacturing. Carob is thus appropriate for vegetarian diets.
Locust bean gum is a plant-based thickening agent that is used in many food products. Locust bean gum has been authorized by the Food and Drug Administration as a dietary fiber, which benefits our body. In addition, it can help lower the blood sugar and pressure levels and control cholesterol levels in the commercial products which are intended to help people maintain healthy lifestyles.
how do you think of this ingredient? Contact with us in the comments.