Locust Bean Gum
Locust Bean Gum, also known as Carob Bean Gum or LBG, is a food-grade galactomannan hydrocolloid used by manufacturers for viscosity, water binding, mouthfeel, freeze-thaw stability, ice crystal control support and synergistic texture development with other gums. It is especially important in ice cream, frozen desserts, dairy systems, plant-based products, sauces, bakery fillings, confectionery gels and clean-label stabilizer blends. This page is prepared as an industrial sourcing guide for grade selection, hydration review, specification comparison, application validation, document collection and quotation requests.
Product identity
| Product | Locust Bean Gum |
|---|---|
| Common names | Carob Bean Gum, Carob Gum, LBG, Carubin, Food Grade Locust Bean Gum |
| Botanical source | Carob seed endosperm, commonly associated with Ceratonia siliqua; exact source, origin and processing details should be confirmed by supplier documentation |
| Category | Hydrocolloids, Gums & Gelling Agents |
| Function | Thickener, stabilizer, water binder, mouthfeel improver, freeze-thaw stabilizer, texture modifier and synergistic gelling-support ingredient |
| E / INS number | E410 where permitted and applicable |
| CAS / identity | 9000-40-2 |
| Typical form | Fine powder, standard powder, granule, instantized grade, high-viscosity grade, low-microbiology grade or application-specific hydrocolloid blend |
| Industrial buying focus | Viscosity, particle size, hydration temperature, galactomannan content, moisture, ash, acid-insoluble matter, protein, fat, pH, microbiology, heavy metals, colour, odour, origin, shelf life and batch traceability |
Application fit
Locust Bean Gum is selected when a manufacturer needs smooth viscosity, water control, melt resistance, dairy texture, freeze-thaw stability or a synergistic gel network with other hydrocolloids.
- Ice cream, frozen desserts, sherbets and dairy-based frozen systems
- Dairy drinks, yogurts, cream desserts, processed cheese and puddings
- Plant-based drinks, dairy alternatives and vegan dessert systems
- Sauces, dressings, gravies, soups and ready-meal systems
- Bakery fillings, fruit preparations, glazes and toppings
- Confectionery gels, gummy systems and jelly desserts
- Meat alternatives, plant-protein systems and water-binding formulations
- Hydrocolloid blends with carrageenan, xanthan gum, guar gum, tara gum or agar
Technical purchasing notes
When reviewing Locust Bean Gum, compare the supplier specification against the intended food application, process temperature, hydration time, shear conditions, pH, salt level, sugar level, protein system, fat content, freeze-thaw requirement and destination-market rules. Industrial purchasing should define whether the product is needed for viscosity, ice crystal control support, melt resistance, water binding, gel synergy, mouthfeel or suspension.
Locust Bean Gum is a non-ionic galactomannan. Unlike guar gum, it normally requires heating for full hydration and maximum viscosity development. Its lower galactose substitution allows stronger interaction with certain hydrocolloids, especially xanthan gum and carrageenan, making it valuable in elastic gels, dairy gels, water gels, frozen desserts and stabilizer systems where a single gum cannot provide the required texture.
Specification parameters to compare
| Parameter | Why it matters industrially | What to request from supplier |
|---|---|---|
| Viscosity grade | Controls dosage, mouthfeel, water binding, texture, flow, freeze-thaw stability and consistency between production lots. | Viscosity range, solution concentration, hydration temperature, hydration time, test method and representative COA value. |
| Hydration temperature | Locust Bean Gum often needs heat for full hydration. Under-hydration can lead to low viscosity, weak texture, sediment or graininess. | Recommended hydration temperature, holding time, shear requirement and addition sequence. |
| Particle size / mesh | Particle size affects dispersion, dusting, lumping, hydration speed, powder blending and dosing accuracy. | Mesh size, particle size distribution, bulk density and dusting information. |
| Galactomannan content | Higher galactomannan purity can improve functionality, viscosity efficiency and lot-to-lot consistency. | Purity or gum content where available, analytical method and grade comparison data. |
| Moisture / loss on drying | Moisture affects flowability, caking risk, microbial stability, shelf life and warehouse handling. | Moisture or loss-on-drying limit, typical value and packaging barrier information. |
| Ash and acid-insoluble matter | Indicates mineral content, seed-coat carryover, process quality and possible insoluble residue. | Ash limit, acid-insoluble matter limit, test method and COA values. |
| Protein and fat | Residual seed components can affect colour, odour, flavour, allergen review, foam behaviour and customer specifications. | Protein and fat limits, typical values and source-material declaration. |
| pH of solution | pH affects compatibility with dairy, acidified systems, sauces, preservatives and hydrocolloid blends. | pH specification at defined solution concentration and test method. |
| Synergy with other hydrocolloids | LBG is often purchased for its interaction with xanthan gum, carrageenan, agar and other gums. Performance depends on ratio and process. | Application data, blend recommendations, gel tests, dairy/frozen-dessert trials and supplier formulation notes. |
| Colour and odour | Important for dairy, white sauces, vanilla products, neutral beverages, desserts and premium clean-label systems. | Appearance specification, odour description, sensory standard and retain-sample policy. |
| Microbiological status | Critical for dairy, beverages, desserts, low-water-activity powders, export shipments and customer audits. | Total plate count, yeast and mould, coliforms, E. coli, Salmonella and any heat-treated or low-bioburden grade statement. |
| Heavy metals and contaminants | Required for food safety, regulatory compliance, customer specifications and import documentation. | Lead, arsenic, cadmium, mercury and relevant contaminant limits with COA or declaration. |
| Botanical origin and supply region | Origin can affect availability, price, sustainability narrative, quality profile and documentation requirements. | Origin statement, botanical source, manufacturer information and batch traceability. |
| Batch traceability | Essential for supplier approval, audits, complaint handling, export documentation and recall systems. | Lot number, production date, expiry or retest date, origin, manufacturer name and packing list. |
Application guidance by industry
| Industry / application | Technical role | Key validation points |
|---|---|---|
| Ice cream and frozen desserts | Supports body, melt resistance, water binding, ice crystal control, creaminess and freeze-thaw stability in stabilizer blends. | Heat treatment, ageing time, homogenization, overrun, stabilizer blend, meltdown curve, heat shock stability, iciness and sensory smoothness. |
| Dairy desserts and yogurts | Improves viscosity, creaminess, gel texture, whey separation control and mouthfeel in selected dairy systems. | Milk protein level, calcium level, pH, fermentation, heat treatment, shear, homogenization and storage stability. |
| Plant-based drinks and dairy alternatives | Supports texture, suspension, creaminess and water control in oat, soy, almond, coconut and other plant-based systems when properly hydrated. | Protein source, fat content, mineral fortification, pH, UHT or pasteurization, homogenization, sedimentation and mouthfeel. |
| Sauces, dressings and gravies | Provides smooth viscosity, cling, water binding and emulsion support in hot-filled or cook-up systems. | pH, salt, sugar, oil level, starch/protein interaction, heating profile, shear during filling, pourability and storage stability. |
| Bakery fillings and fruit preparations | Improves water binding, texture, pumpability and freeze-thaw behaviour in fillings, glazes and fruit systems. | Brix, pH, fruit solids, calcium, cooking profile, bake stability, syneresis, freeze-thaw cycles and filling temperature. |
| Confectionery and jelly systems | Works in hydrocolloid blends to adjust gel elasticity, firmness, bite, water retention and mouthfeel. | Hydrocolloid ratio, solids, acidity, cooking temperature, setting time, cutability, chew and shelf-life texture. |
| Meat alternatives and plant-protein foods | Supports water binding, juiciness, texture, freeze-thaw stability and bite in selected plant-based formulations. | Protein source, salt, oil, thermal process, shear, forming process, water release, bite and reheating stability. |
| Hydrocolloid blends | Provides synergistic texture with xanthan gum, carrageenan, agar, guar gum, tara gum and other stabilizers. | Blend ratio, hydration sequence, ion content, heating/cooling profile, gel strength, elasticity, viscosity and sensory profile. |
Processing and formulation considerations
- Select the correct grade. Define whether the application needs high viscosity, fast dispersion, low microbiology, strong gel synergy, frozen-dessert performance, dairy texture or clean-label compatibility.
- Disperse before hydration. Dry blend with sugar, dextrose, maltodextrin or other dry ingredients where suitable, or add slowly under strong agitation to prevent lumps and fish-eyes.
- Use sufficient heat. LBG normally requires heating for full hydration. Confirm the supplier’s temperature and time recommendation, especially when using short-time processes.
- Hydrate before critical cooling. If LBG is not fully hydrated before cooling, the finished product may show low viscosity, weak structure, powder specks or inconsistent mouthfeel.
- Validate synergy with other gums. LBG can interact strongly with xanthan gum and carrageenan. Optimize the ratio to achieve the desired elasticity, firmness, gel strength, melt resistance and mouthfeel.
- Check mineral and protein effects. Dairy calcium, plant-protein minerals, salts and buffers can change the performance of hydrocolloid blends, especially in gelled or suspended systems.
- Test real process shear. Mixing, homogenization, pumping, filling and freezing can all affect final texture. Validate performance on pilot or production equipment, not only in lab cups.
- Confirm regulatory and label position. Verify permitted use, maximum level, food category, label declaration and customer restrictions in the destination market before commercial production.
For R&D teams
Request samples from multiple viscosity and particle-size grades. Test the gum in the real formula and compare hydration, viscosity build, melt resistance, gel synergy, freeze-thaw stability, syneresis, mouthfeel and cost-in-use.
For QA teams
Build an approval file covering identity, E410 status, CAS number, botanical source, viscosity, particle size, food-grade declaration, COA format, microbiological limits, heavy metals, allergens, GMO status, halal/kosher status and traceability.
For procurement teams
Compare offers by viscosity, hydration performance, origin, microbial quality, mesh size, packaging, minimum order quantity, lead time, shelf life, pallet configuration, documentation quality and supply continuity.
For production teams
Confirm powder handling, dust control, pre-blending method, hydration temperature, mixing shear, heating time, homogenization effect, cooling profile, filling conditions and warehouse storage before scale-up.
Quality-control and incoming inspection
A practical incoming inspection plan for Locust Bean Gum should include document review, packaging inspection, lot number verification, appearance check, odour check, particle-size review, moisture review and a functional viscosity or application test. For frozen-dessert, dairy and hydrocolloid-blend systems, a small performance test is often more valuable than chemical parameters alone.
- Visual check: confirm off-white to pale cream powder, absence of foreign matter, caking, moisture damage and packaging defects.
- Dispersion check: evaluate wetting speed, lumping, fish-eye formation and hydration uniformity using a defined internal method.
- Viscosity check: measure at a defined concentration, temperature, hydration time and shear history.
- Hydration check: confirm whether the lot reaches target viscosity under the production heat profile.
- Application check: test melt resistance, syneresis, gel synergy or suspension in the finished formula or approved model system.
- Microbiology check: verify supplier COA against internal limits for dairy, desserts, beverages, dry blends and ready-to-eat applications.
Recommended documentation package
A complete industrial sourcing file for Locust Bean Gum should support supplier approval, import clearance, customer documentation, regulatory review and batch release.
- Product specification or technical data sheet
- Certificate of analysis for offered batch or representative lot
- Food-grade declaration
- E410 regulatory statement where applicable
- CAS 9000-40-2 identity confirmation
- Botanical source and origin statement
- Viscosity specification and test method
- Hydration recommendation and process guidance
- Particle size or mesh information
- Moisture, ash and pH data
- Protein, fat and acid-insoluble matter data where available
- Heavy metals and contaminant statement
- Microbiological specification
- Pesticide or agricultural residue statement where relevant
- Safety data sheet where applicable
- Allergen declaration
- GMO statement
- Halal certificate where required
- Kosher certificate where required
- Vegan or vegetarian statement when needed
- Origin and manufacturer statement
- Shelf-life and storage recommendation
- Label draft and packaging details
- Pallet configuration and net/gross weight
- Country-of-origin and export documentation
Storage, handling and packaging
Locust Bean Gum should be stored in original sealed packaging in a clean, dry and well-ventilated warehouse. Protect the product from moisture, condensation, direct sunlight, excessive heat, pests, dust and strong odour sources. Because LBG is used for texture and water binding, humidity exposure can cause caking, reduced flowability and inconsistent dispersion during production.
Typical packaging may include PE-lined paper bags, cartons, fibre drums, boxes, sachets, pails or palletized export units depending on grade and supplier. For industrial shipments, buyers should confirm bag weight, inner liner, pallet dimensions, container loading quantity, shelf life at dispatch, warehouse conditions, batch coding and whether origin, phytosanitary or customer-specific declarations are required for the destination country.
How to request this product
Send the product name, target grade, application, process conditions, target viscosity or texture, reference specification, quantity, destination country, packaging preference, expected shipment date and required documents. If you already purchase Locust Bean Gum, attach your current specification, certificate of analysis, product label or sample photos so supplier options can be compared more accurately.
Recommended inquiry details
- Product identity: Locust Bean Gum, Carob Bean Gum, Carob Gum, LBG, E410 or the exact name used in your formula.
- Application: ice cream, frozen dessert, dairy product, plant-based drink, sauce, dressing, bakery filling, confectionery, fruit preparation or hydrocolloid blend.
- Required grade: high-viscosity, standard-viscosity, fine powder, granular, instantized, low-microbiology, frozen-dessert grade, dairy grade or application-specific blend.
- Process conditions: hydration temperature, holding time, shear, pH, salt level, sugar level, protein source, fat content, heat process, cooling profile and freeze-thaw requirement.
- Specification target: viscosity, particle size, moisture, ash, pH, microbiology, heavy metals, origin, colour, odour and any customer-specific limits.
- Quantity: laboratory sample, pilot order, monthly demand, annual contract or container volume.
- Destination: country, port, Incoterms, required import documents and delivery schedule.
- Compliance needs: E410 declaration, halal, kosher, allergen, GMO, vegan, origin, contaminant, microbiology or customer-specific declarations.
Useful answers
What is Locust Bean Gum used for in food manufacturing?
Locust Bean Gum is used as a thickener, stabilizer, water-binding hydrocolloid, mouthfeel improver, texture modifier and freeze-thaw stabilizer. It is common in ice cream, frozen desserts, dairy products, plant-based systems, sauces, fillings, confectionery and hydrocolloid blends.
Is Locust Bean Gum the same as Carob Bean Gum?
Yes. Locust Bean Gum is also called Carob Bean Gum or Carob Gum. It is obtained from carob seed endosperm and is identified as E410 where permitted and applicable.
Does Locust Bean Gum need heat to hydrate?
Locust Bean Gum normally requires heat for full hydration and maximum viscosity development. The exact hydration temperature and holding time depend on grade, particle size, formula solids, pH, shear and supplier recommendation.
How is Locust Bean Gum different from Guar Gum?
Both are galactomannan hydrocolloids, but Locust Bean Gum generally requires more heat for full hydration and is valued for stronger synergy with certain gums such as xanthan gum and carrageenan. Guar Gum hydrates more readily in cold water and is often used mainly for viscosity.
Why is Locust Bean Gum used in ice cream?
In ice cream and frozen desserts, suitable LBG grades can help improve body, reduce iciness, support melt resistance, improve heat-shock tolerance and contribute to smoother mouthfeel when used in stabilizer blends.
Which specification parameters are most important?
Key parameters include viscosity, hydration temperature, particle size, moisture, ash, acid-insoluble matter, protein, fat, pH, microbial limits, heavy metals, colour, odour, source material, shelf life and batch traceability.
Can Global Food Additives source Locust Bean Gum?
Global Food Additives can review sourcing options for Locust Bean Gum according to target specification, viscosity grade, application, quantity, destination country, packaging preference, shipment schedule and documentation requirements.
Which documents should be requested?
Buyers commonly request a technical data sheet, certificate of analysis, food-grade declaration, E410 statement where applicable, CAS identity confirmation, origin statement, allergen declaration, GMO statement, halal or kosher certificates when required, microbiological specification, shelf-life information, label details and packing list.
Is this product permitted in every country?
No. Food additive use depends on destination-market rules, exact grade, food category, maximum use level, label requirements and buyer responsibility. The final manufacturer should confirm compliance before commercial production.
What information should I send for a quotation?
Send the product name, grade, application, target viscosity, process temperature, reference specification, quantity, destination country, packaging preference, Incoterms, expected shipment date and required documents. Sharing an existing COA or supplier specification helps compare alternatives faster.
Tell us which food additive or ingredient you need.
Send product names, target specifications, quantity, destination country, packaging preference, delivery term, and document requirements. Our team will review your inquiry and respond from orders@foodgradeadditives.com.
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