Locus Bean Gum

Locust bean gum is a natural thickening agent derived from the seeds of the carob tree (Ceratonia siliqua), native to the Mediterranean region. The seeds are harvested, dehulled, and then milled into a fine powder. This process yields a soluble fibre that is odourless, tasteless, and light-tan in colour.

Locust bean gum is primarily used as a stabiliser and thickener in a variety of food products. It helps to improve texture, prevent ice crystal formation in frozen foods, and increase viscosity. It is commonly found in dairy products, alternative milk drinks, sauces, dressings, and baked goods.

Locust bean gum is authorised as a food additive in Great Britain and is listed in the Register of Food Additive Authorisations. It is designated with the E-number E410. EFSA has evaluated locust bean gum, and it is permitted for use in various food categories. As a soluble fibre, it can contribute to digestive health, and at typical intake levels, it is not associated with adverse health effects. There is no widespread controversy regarding its safety or use.