Locust Bean Gum

Locust Bean Gum (LBG) is a natural, plant-based thickening agent extracted from the seeds of the carob tree (Ceratonia siliqua). It is a galactomannan polysaccharide, composed of units of galactose and mannose, which gives it its unique thickening and gelling properties. LBG is produced through a process involving the removal of seed skins, splitting and milling the seeds, and then separating the endosperm to obtain the gum. It is soluble in hot water and forms a weak gel that is stable under various conditions.

In food and beverages, Locust Bean Gum is commonly used as a thickener and stabilizer. It is particularly effective in ice creams, both dairy and non-dairy, where it suppresses ice crystal growth, resulting in a smooth and creamy texture. LBG is also used in cream cheese, cheese sauces, spreads, and dips, as well as in water gel desserts and ready-to-drink dairy beverages. Its applications extend to thermally processed foods, including heated sauces, fillings, and pasteurized dairy products, where it manages moisture and enhances texture. Additionally, LBG is used in high sugar products like gummy confections, icings, and glazes, and it contributes to the freeze-thaw stability and extended shelf life of frozen desserts[1][2][3].

Locust bean gum (LBG) is produced from the seeds of the carob tree (Ceratonia siliqua), which is native to the Mediterranean region. The process begins with the harvesting of the carob pods, which contain the seeds. The seeds are then separated from the pulp through a process known as kibbling. Following this, the seeds undergo a treatment to remove their skins, which can be done using either acid or heat; acid treatment results in a lighter-colored gum compared to heat treatment[1][2][3].

Once the skins are removed, the seeds are split to separate the germ from the endosperm. The endosperm, which is the primary component of locust bean gum, is then milled and sieved to achieve the desired granulation. The milled endosperm can be further processed to produce a refined or clarified locust bean gum. This involves dispersing the crude gum in hot water or another solvent, filtering or centrifuging to remove impurities, and then precipitating the galactomannans using solvents like ethanol or isopropanol. The resulting gum is then filtered, dried, and milled into a fine powder[1][4][3].

The safety profile of Locust Bean Gum for human consumption is generally favorable. It is derived from the ground endosperm of the seeds of the carob tree (Ceratonia siliqua) and is authorized as a food additive in the EU and other regions. The European Food Safety Authority (EFSA) has concluded that there is no need for a numerical Acceptable Daily Intake (ADI) for locust bean gum, indicating no safety concern for the general population. It is practically undigested and not absorbed intact but is significantly fermented by enteric bacteria, with no adverse effects reported in toxicity and carcinogenicity studies. However, some individuals may be allergic to it, and there are concerns about its use in foods for special medical purposes, particularly for infants and young children, due to potential gastrointestinal effects[1][2].

Regarding potential contamination risks, locust bean gum is subject to several considerations. There have been alerts regarding ethylene oxide contamination, which, while not posing an acute health risk, could lead to health complications with prolonged consumption of contaminated products[3]. In terms of heavy metals, locust bean gum must conform to standards such as those set by the Food Chemical Codex (FCC), which specify limits for arsenic, lead, and other metals to ensure safety. Manufacturers like Ingredion affirm that their products meet these standards, ensuring the gum does not contain excessive levels of heavy metals[4]. There is no indication of heavy pesticide use in the cultivation of carob trees for locust bean gum production, and the manufacturing process is conducted under Good Manufacturing Practices (GMPs) to minimize pathogen risks. Additionally, the gum is not manufactured using animal derivatives or by-products, and it does not come into contact with materials that could pose risks of transmissible spongiform encephalopathies (TSE) or bovine spongiform encephalopathy (BSE)[4].