Locust Bean Gum (Carob Gum)
Thickeners
Emulsifiers
9000-40-2
E410
galactomannan polysaccharide (mannose/galactose)
$7.40 ~ $11.10
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Locust Bean Gum (Carob Gum)?
Locust Bean Gum (Carob Gum) is a thickening and stabilizing galactomannan polysaccharide extracted from the seeds of the carob tree, commonly used to improve texture and prevent separation in food products like ice cream, sauces, and dairy alternatives.
How is Locust Bean Gum (Carob Gum) made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Reception & Preparation | Receive carob pods, then mechanically break them to separate the seeds from the pulp. The seeds are thoroughly cleaned. | Pod Quality Inspection: Check for mold, contaminants, and foreign matter. Seeds must be separated efficiently from the pulp, as pulp residue can affect final purity. |
| 2 | Seed Dehulling (Deskinning) | Remove the tough outer seed coat (hull). This is typically done via a thermal process (roasting in a kiln) or a chemical process (sulfuric acid treatment). | Critical Control: For thermal treatment, temperature and duration must be precise to make the hull brittle without damaging the endosperm. For acid treatment, acid concentration and reaction time are key. |
| 3 | Splitting & Germ Separation | The dehulled seeds are passed through roller mills. The process cracks the seed, separating the brittle germ from the valuable, tough endosperm halves (known as "splits"). | Purity is paramount. The efficiency of this mechanical separation (often using sieving and vibration) directly impacts the final gum's quality. Goal is to achieve maximum endosperm recovery with minimal germ contamination. |
| 4 | Milling & Sieving | The purified endosperm splits are ground into a fine, off-white powder using multi-stage roller mills. The powder is sieved to achieve a specific particle size distribution. | Particle Size: This is a key specification affecting the gum's hydration rate and texture in application. Monitor screen mesh sizes. Control milling temperature to prevent heat degradation of the galactomannan polymer. |
| 5 | Blending & Standardization | Powder from different batches is mixed in a large-scale blender to ensure the final product has consistent properties and meets customer specifications. | Viscosity is the most critical quality parameter. Samples are tested continually during blending to ensure the batch meets the target viscosity range. Product homogeneity is essential. |
| 6 | Final Quality Control & Packaging | The finished gum is tested for viscosity, pH, moisture, microbial contamination (E. coli, Salmonella), ash content, and heavy metals. It is then packed in sealed, multi-layer paper or poly-lined bags. | Food Safety Assurance: A Certificate of Analysis (CoA) is generated based on these tests. Package integrity is crucial to prevent moisture absorption and contamination during storage and transport. Correct lot numbering and labeling must be verified. |
Technical Specifications
| CAS Number | 9000-40-2 |
| Chemical Formula | galactomannan polysaccharide (mannose/galactose) |
| Solubility | Soluble in hot water; swells in cold water; insoluble in ethanol |
| Storage Conditions | Store sealed, cool (2–25 °C), dry, away from light |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Ice cream
dairy
sauces
soups
bakery fillings
pet food
pharmaceuticals
textile printing
Mechanism of action:
| Parameter | Locust Bean Gum (Carob Gum) |
|---|---|
| Functional Category | Thickener; Stabilizer; Gelling Agent (synergistic); Texturizer |
| Key Ingredients | Galactomannan polysaccharide from the endosperm of carob tree seeds (Ceratonia siliqua) |
| Mechanism of Action | High molecular weight galactomannan chains hydrate extensively in cold water (fully upon heating), creating high viscosity by entangling and binding large amounts of water via hydrogen bonding. Sparse galactose side-chains on a mannose backbone prevent self-gelling but allow smooth 'unsubstituted' regions to synergistically cross-link with other hydrocolloids (e.g., xanthan gum, kappa-carrageenan) to form strong, elastic gels. |
| Application Effect in Product | Provides high viscosity and a creamy, rich mouthfeel in dairy products and sauces; inhibits ice crystal growth and provides heat-shock stability in ice cream and frozen desserts; controls syneresis (weeping) in cheese and yogurt; forms robust, thermo-reversible gels when combined with xanthan gum for applications like dessert gels or pet foods. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Locust Bean Gum (Carob Gum) | Plant-based Hydrocolloid (Galactomannan) | Thickener, stabilizer, gelling synergist. Requires heat (~85°C) for full hydration. Creates a creamy, viscous texture. | Excellent synergy with xanthan gum and carrageenan for strong, elastic gels. Prevents ice crystal growth effectively. Provides superior creamy mouthfeel. | Insoluble in cold water, requiring a heating step in production. Typically more expensive than guar gum. Slower hydration rate. | Ice cream, cream cheese, dairy desserts, fruit preparations, sauces and soups. | When a rich, creamy texture is paramount in a product that is heated during processing, especially for ice crystal control in frozen desserts. |
| Guar Gum | Plant-based Hydrocolloid (Galactomannan) | High-viscosity thickener and stabilizer. Hydrates rapidly in cold water. | Cost-effective. Provides high viscosity at low concentrations. Cold water soluble, simplifying processing. | Can impart a slight "beany" off-flavor. Texture can be more stringy or slimy compared to LBG. Less effective at gelling synergy. | Gluten-free baking, salad dressings, cold sauces, beverages, processed foods. | For economical, high-viscosity thickening in applications that do not require heating, or where cost is the primary driver. |
| Xanthan Gum | Microbial Hydrocolloid (Polysaccharide) | Thickener, stabilizer, emulsifier, suspending agent. Hydrates in hot or cold water. Stable over a wide pH and temperature range. | Exceptional stability in acidic, salty, and high-shear conditions. Creates clear solutions. Excellent for suspending particles. | Texture can be perceived as slimy if used at high concentrations. Does not form a true gel on its own. | Salad dressings, sauces, gluten-free goods, beverages, syrups. | For creating stable emulsions and suspensions, particularly in challenging acidic or high-shear systems where clarity is often needed. |
| Tara Gum | Plant-based Hydrocolloid (Galactomannan) | Thickener and stabilizer. Partially cold water soluble, fully soluble with heat. | Properties are intermediate between LBG and guar. Cleaner flavor and less slimy texture than guar gum. Cheaper than LBG. | Less common and can be harder to source. Lower ultimate viscosity than guar gum. Not as creamy as LBG. | Dairy products, ice cream, sauces, baked goods. Often used as a direct replacement for LBG/guar blends. | As a balanced, cost-effective alternative to LBG, offering a better texture and flavor profile than guar gum. |
| Carrageenan | Seaweed-based Hydrocolloid (Polysaccharide) | Gelling agent, thickener, and stabilizer. Reacts strongly with milk proteins. Multiple types (Kappa, Iota, Lambda) with different gel textures. | Forms strong, thermoreversible gels, especially in dairy systems. Excellent for suspension (e.g., cocoa in chocolate milk). | Requires specific ions (e.g., potassium, calcium) for gelling. Gels can be brittle (kappa). Faces some negative consumer perception. | Dairy desserts (puddings, flans), chocolate milk, processed meats, plant-based milks. | For creating distinct gel textures, from firm and brittle to soft and elastic, especially when stabilizing protein systems like dairy. |
Technical Documents
Available Documentation
COA, Technical Spec Sheet, MSDS
Safety Data Sheet (SDS)
Provided with shipment
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications