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Locust Bean Gum

Locust Bean Gum is viscuous thickener. It's not often used on its own, but rather in combination with Xanthan Gum and Kappa Carrageenan to form a gel. It both reinforces the gel, and keeps it elastic.

It may be used in anything from cream cheese, ice cream, baked foods, pimento strips in olives, bottled dressings and sauces including ketchup, etc. It frozen foods, it helps retard ice crystal growth.

Locust Bean Gum is white to pale yellow in colour. It is soluble in hot water (175 to 195 F / 80 to 90 C.)

It is extracted from the endosperm of carob bean kernels.

History Notes

Started to be used industrially in the early 1900s.

See also:


Alginic Acid; Arrowroot; Bisto Instant Gravy Granules; Bisto; Carrageen; Cassava Flour; Clearjel; Filé; Genugel; Guar Gum; Lecithin; Locust Bean Gum; Lotus Root Flour; Malanga Flour; Marshmallow Powder; Panade à la frangipane; Panade; Pectin; Thickeners; Water Chestnut Flour; Wild Mango; Xanthan Gum

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Also called:

Carob Bean Gum; Carubin; E410; Ceratonia siliqua (Scientific Name)


Oulton, Randal. "Locust Bean Gum." CooksInfo.com. Published 16 July 2005; revised 23 August 2007. Web. Accessed 03/20/2018. <http://www.cooksinfo.com/locust-bean-gum>.

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