Locust Bean Gum
What it does
Thickener/stabiliser.
How it's made
From carob tree seeds.
Locust bean gum (carob gum) is a natural thickener and stabiliser obtained from the seeds of the carob tree (Ceratonia siliqua), which grows around the Mediterranean. It thickens and stabilises ice cream, dairy products, sauces and desserts, and works well alongside other gums, with which it can form gels.
It comes from the endosperm of the carob seed. The pods are harvested and the seeds separated; the seeds are then processed to remove the hard outer coat and the germ, leaving the endosperm, which is milled into a fine powder. This endosperm is rich in a galactomannan carbohydrate that gives the gum its thickening power.
The milled gum is purified and standardised. It thickens without needing heat to develop fully and is prized in ice cream for controlling ice-crystal growth and giving a creamy texture; combined with gums like xanthan or carrageenan it produces gels and improved stability, and being plant-derived it suits vegetarians and vegans.
Possible reactions
Generally safe.