Locust bean gum

Locust bean gum (CAS 9000-40-2), also known as carob gum and E410, is a natural galactomannan polysaccharide extracted from the seeds of the carob tree. In commercial formulations, it functions as a thickener, gelling agent, and water-binding agent across food, personal care, and industrial applications.

In food manufacturing, LBG is used to control texture and water activity in dairy products, ice cream, and processed meats. It is highly effective at preventing ice crystal formation and syneresis during freeze-thaw cycles.

Combined with xanthan or carrageenan, it produces synergistic gel structures used in low-fat spreads, sauces, and bakery fillings where texture stability is critical. These combinations allow for precise control over the final product mouthfeel.

Personal care formulators incorporate it into creams, lotions, and hair conditioners to build viscosity and improve moisture retention on skin and hair surfaces. It provides a smooth, non-greasy application experience for high-end cosmetic products.

In textile and paper processing, it functions as a sizing and coating agent, improving fiber adhesion and surface smoothness in finished goods. This versatility makes it a staple ingredient in various industrial manufacturing sectors.

Locust bean gum is supplied as an off-white to cream-colored powder in food-grade and technical-grade forms. Standard specifications include FCC, E410-compliant food grade, and cosmetic-grade material meeting relevant purity thresholds.

Viscosity grades vary to suit different application requirements, from low-viscosity textile uses to high-viscosity food and personal care formulations. Our material ensures consistent performance across all specified industrial and commercial standards.