Locust bean gum (LBG) extracted from the endosperm of carob seeds (Ceratonia siliqua), is a white to cream powder that swells in warm water to form a viscous solution. Its mannose–galactose chain structure behaves like guar gum, but combined with xanthan gum it produces stronger gelation.
Locust Bean Gum is a natural polysaccharide used as a thickener, gelling agent, and stabilizer in food, pharmaceutical, and cosmetic industries. Its plant origin, thermal stability, and strong synergy with other hydrocolloids (e.g., xanthan and carrageenan) make it a valued food additive. All Chem supplies food‑grade locust bean gum from reputable European and Asian manufacturers to ensure quality and performance.
Applications
Food Industry
- Natural thickener and stabilizer for ice cream, dairy, desserts, and bakery fillings
- Gelling agent in combination with Xanthan Gum or Carrageenan
- Prevents whey separation (syneresis) in yogurt and cheese
- Enhances mouthfeel and body of food products
Pharmaceutical & Cosmetic Industry
- Natural gelling and stabilizing agent in creams, gels, and face masks
- Used in syrups and oral suspensions for viscosity control
- Moisture-retaining ingredient in skin-care formulations
Scientific Name: Locust Bean Gum
Chemical Formula: (C₆H₁₀O₅)ₙ
CAS Number: 9000-40-2
Origin: Seeds of Ceratonia siliqua L.
Type: Galactomannan polysaccharide
Appearance: White to off-white powder
Moisture: ≤ 12 %
pH (1 % solution): 5.4 – 7.0
Viscosity (1 % at 25 °C): 2000 – 3500 cP
Solubility: Soluble in hot water
Synergy: Forms strong gels with Xanthan or Carrageenan
Natural, non-toxic thickener and stabilizer
Improves texture and viscosity of formulations
Excellent synergy with other hydrocolloids
Odorless, heat-stable and neutral in taste
Approved under E410 for food applications
Categories: Food Industry
Tags: Approved Food Additive ، Buy Locust Bean Gum ، Buy Locust Bean Gum Wholesale ، Food stabilizer ، Locust Bean Gum ، Thickener
