locust bean gum
Basic Information
| Field | Content |
|---|---|
| Chinese name | locust bean gum |
| English name | locust bean gum |
| INS/E number | INS 410 |
| Functional class | Emulsifier, Gelling agent, Stabilizer, Thickener |
| Year adopted | 1974 |
| Approved by | Australia/New Zealand (FSANZ), European Union (EFSA) |
What is it?
Locust bean gum (carob gum) is a natural galactomannan from the endosperm of carob tree seeds, used as a thickener, stabilizer and gel synergist.
Source
Natural：角豆树（刺槐）种子
Why is it used?
- Thickens and stabilises systems
- Synergises with xanthan/carrageenan to form gels
- Improves texture of frozen desserts, reduces ice crystals
- Stabilises sauces and emulsions
Common Foods
- Ice cream
- Cheese
- Sauces
- Meat products
- Bakery products
Safety
To be added.
Usage Standard
China：GB 2760《食品安全国家标准 食品添加剂使用标准》
International：
- EU Regulation 1333/2008 Annex II (E 410)
- FDA 21 CFR 184.1343
- Codex GSFA (INS 410)
- FSANZ Food Standards Code (410)
In a nutshell
Locust bean gum is a seed-derived natural thickener and gel synergist, safe and common in ice cream.
Consumer Advice
Locust bean gum (carob gum) is a natural gum from the seeds of the carob tree. It is used as a thickener and stabilizer, often together with carrageenan, to give ice cream, dairy products, sauces and baked goods a smooth, creamy texture. It is plant-derived, free of animal ingredients, and safe at normal use levels.
Dietary Restrictions
- Vegan: ✅
- Halal: ✅
- Kosher: ✅
Allergens
✅ Free from common allergens
Disclaimer
The information provided here is for discussion and educational purposes only. It is not medical advice or an evaluation/rating of any product or ingredient. This information may not apply to you; before using or taking any action, you should contact the manufacturer, vendor, medical, dietary, fitness, or other professionals. If you use any information provided here, you do so at your own risk.