Locust bean gum

Locust bean gum, also known as carob bean gum, is a natural polysaccharide derived from the seeds of the carob tree (Ceratonia siliqua). As a food additive (E410), it is used as a thickener and stabiliser in ice cream, cream cheese, salad dressings, infant formula, and processed meat products. It works synergistically with other hydrocolloids such as carrageenan and xanthan gum, significantly improving gel strength and texture at lower combined concentrations.

JECFA evaluated locust bean gum in 1975 and did not establish a numerical ADI, placing it in the not specified category reserved for additives with no appreciable toxicological concern. The gum is composed of galactomannan polysaccharides that are largely indigestible and pass through the gastrointestinal tract as soluble dietary fibre.

Locust bean gum is approved in the EU (E410), the United States (GRAS), Japan, and most other markets. It is one of the oldest and most studied natural food hydrocolloids and is considered safe across all population groups, including infants. Carob is also consumed directly as a food ingredient in its own right. There are no known adverse effects at concentrations used in food, and consumers can consider it one of the most reliable natural thickeners available.