Locust Bean Gum

Locust Bean Gum

Also known as carob gum, locust bean gum is widely used in food products. It’s a primary thickening agent and stabilizer and may be substituted by Caragum 200. Additionally, it may also be used for its medicinal properties such as reflux in babies and to lower blood sugar and fat levels.

  • Certified Organic Product
  • Non-GMO
  • Food thickener and stabilizer
  • Medicinal

Extraction Method: The hull is removed using acid and heat (chemical peeling), or heat and mechanical abrasion. These processes also facilitate the separation of the germ from the endosperm. The endosperm is then ground and graded by particle size and viscosity, and sold as locust bean gum.
Color: White to yellow-white
Odor: Astringent aroma
Texture: Powder

Key Attributes:

  • Used alone, its thickening and skin friendly properties make it a highly effective viscosity adjuster. In combination with other hydrocolloids, it also becomes an emulsion stabilizer.
  • Thickening
  • Texture modifier
  • Stabilizer
  • Gel strengthener
  • In the presence of kappa carrageenan, agar and/or xanthan gum, locust bean gum forms a gel. The synergy with kappa carrageenan provides significant advantages:
  • Reinforcement of the carrageenan gels
  • Elastic gel texture
  • Prevention of syneresis


  • Locust bean gum can be used in gels, creams and lotions in hair and skin care applications.
  • Anti Aging
  • Moisturizing
  • Smoothing

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