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Locust Bean Gum – idealcarob

Locust Bean Gum (LBG, carob gum, carob bean gum, E410) is a galactomannan vegetable gum (like guar and tara gum) extracted from the endosperm of the seeds of the carob tree Ceratonia siliqua, which is native to the Mediterranean region.

Carob pods and seeds

Molecular Structure


LBG has a creamy, pleasant texture and mouthfeel and significantly less pseudo-plasticity and slimy mouthfeel compared to guar gum. LBG also has synergistic properties with a number of hydrocolloids that are widely used in the food industry.

In LBG, the ratio of mannose to galactose is higher than in, e.g. guar gum, giving it slightly different properties and allowing the two gums to interact synergistically, so when used together, the resulting viscosity is higher than when used alone. LBG strengthens the network of agar and k-Carrageenan, making their gels more elastic and firm when used in combination. LBG, together with xanthan gum, forms strong gels at low dosages.


Ancient Egyptians used LBG to bind the wrapping of mummies. Today, LBG, alone or in combination with other hydrocolloids or ingredients, is an important additive in many widely-distributed food products. LBG’s stabilizing and thickening properties, as well as the clean and non-slimy mouthfeel, are particularly indicated for ice cream, sauces, cream cheese, desserts and milk derivatives, in salad dressings, cosmetics, as an anti-crystallization agent in ice cream, as a fat substitute, to name only a few.

idealcarob – Locust Bean Gumidealcarob, short introduction, v2, June2023
GalactomannansProperties of LBG, Guar and Tara gum – under development
idealcarob – Locust Bean GumIdealcarob A-01 (08.04.22)
Idealcarob A-02 (07-02-23)
Idealcarob A-03 (21-03-22)
idealcarob – Locust Bean Gumcoming soon