Locust Bean Gum
Food Grade Thickener
Food Thickener

Locust Bean Gum

Premium food grade natural thickener derived from carob tree seeds. Our Locust Bean Gum delivers exceptional thickening and stabilizing properties, meeting strict food safety standards for optimal performance in various food applications.

  • Natural Hydrocolloid
  • E410 Approved Food Additive
  • Excellent Thickening
  • Texture Enhancement
  • Synergistic with other gums
  • Food Safety Compliance
Request Quote Technical Support

Technical Specifications

Chemical Name: Locust Bean Gum
Alternative Name: Carob Gum
E Number: E410
CAS Number: 9000-40-2
Source: Carob seeds (Ceratonia siliqua)
Physical State: Off-white to cream powder
Solubility: Hot water soluble
pH (1% solution): 5.4-7.0
Viscosity (1% solution): 2500-3500 cP
Mesh Size: 80-200 mesh
Galactose:Mannose Ratio: 1:4
Packaging: 25kg kraft bags

Applications

Ice Cream
Dairy Products
Soups & Sauces
Plant-Based Foods
Baked Goods
Pharmaceutical
Processed Meats
Confectionery
Beverages
Thickening Agent
Cosmetics
Organic Foods

Industry-Specific Grades

DRAVYOM offers specialized locust bean gum grades tailored for specific applications, ensuring optimal thickening and stabilizing performance across diverse food and pharmaceutical formulations.

Food Grade (FCC)
Purity: ≥80% Heavy Metals: ≤40 ppm Arsenic: ≤3 ppm Application: Food thickener
Pharmaceutical Grade (USP)
Purity: ≥99% Microbial Limits: USP standards Endotoxins: ≤20 EU/g Application: Tablet binder
Dairy Grade
Viscosity: High stability Syneresis: Prevents Texture: Smooth Application: Ice cream, yogurt
Organic Grade
Certification: Organic certified Source: Wild Mediterranean carob Processing: Natural Application: Organic foods

Quality Standards

DRAVYOM's Locust Bean Gum is manufactured under stringent quality control protocols, meeting international food safety standards and regulatory requirements for consistent thickening and stabilizing performance.

ISO 22000:2018 Food Safety Management
FCC & USP Grade Specifications
Consistent Viscosity Profile
Advanced Purity Testing
Natural Carob Source
Heat Stable Properties
Certificate of Analysis
Sustainable Harvesting

Advanced Chemical Properties & Performance

Food Grade Locust Bean Gum exhibits exceptional chemical properties essential for food applications. Its ultra-pure composition and precise thickening characteristics ensure reliable performance in demanding food processing and stabilization applications.

Analytical Properties
Molecular Weight: 310,000 Da
Mannose/Galactose: 4:1 ratio
Viscosity (1%): 2500-3500 cP
pH (1% solution): 5.4-7.0
Physical Properties
Appearance: Off-white powder
Solubility: Hot water soluble
Gel Temperature: 85-90°C
Particle Size: 100-200 mesh
Food Performance
Thickening: Excellent thickening agent
Usage Level: 0.1-1.0%
Synergy: Excellent with xanthan gum
Gel Strength: Strong elastic gels
Purity Specifications
Galactomannan: ≥ 75%
Moisture Content: ≤ 14%
Ash Content: ≤ 1.2%
Protein: ≤ 7%
Stability Properties
Shelf Life: 24 months
Storage Temperature: Ambient conditions
pH Stability: pH 3.5-10
Freeze-Thaw: Excellent stability

Performance Characteristics

Detailed performance metrics demonstrate Food Grade Locust Bean Gum superiority in food applications with exceptional gel strength, excellent synergistic effects, and superior freeze-thaw stability across diverse food formulations.

Gel Formation

Property: Strong elastic gels

Superior gel strength
Synergistic Effects

Partner: Enhanced with xanthan gum

Improved functionality
Freeze-Thaw Stability

Property: Excellent stability

Frozen food applications
Heat Resistance

Property: Thermal stability

Process tolerance
Natural Origin

Source: Carob tree seeds

Clean label ingredient
Versatile Applications

Use: Dairy, desserts, sauces

Wide food applications

Safety Information

Food Grade Locust Bean Gum is generally recognized as safe (GRAS) for food use at approved levels. Handle with standard food safety precautions, avoid inhalation of dust particles. Use appropriate protective equipment and ensure good ventilation during handling.

GRAS Status
Dust Control
Food Safe

Storage & Handling

Store in original containers in a cool, dry place away from direct sunlight. Keep containers tightly sealed to prevent moisture absorption and maintain powder flow properties. Use proper dust control measures during handling and dispensing.

Cool, dry storage
Protect from moisture
Dust control measures
Keep containers sealed

Chemical Mechanisms & Reaction Pathways

Locust bean gum exhibits thickening and stabilizing properties through galactomannan polymer structure, creating rheological control and synergistic interactions for enhanced food functionality through hydrogen bonding mechanisms.

Hydration Mechanisms

Galactomannan chains form extensive hydrogen bond networks with water molecules

Creates viscous solutions with shear-thinning properties
Synergistic Effects

Synergistic gel formation with xanthan gum and other hydrocolloids

Enhanced texture and stability in combined systems
Protein Interaction

Stabilizes protein structures and prevents denaturation

Maintains food texture during processing and storage
Freeze-Thaw Stability

Maintains texture integrity through freeze-thaw cycles

Essential for frozen food applications

Regulatory Compliance & Documentation

Comprehensive regulatory compliance ensures global food industry access with complete documentation packages supporting international food safety standards and hydrocolloid approval requirements.

FDA GRAS Status

Generally Recognized as Safe for food applications

E410 Approval

European food additive approval for thickening applications

HACCP Certified

Hazard Analysis Critical Control Points system

Codex Alimentarius

International food thickener standards compliance

Natural Origin

Plant-based natural ingredient with clean label appeal

Organic Certification

Certified organic options available for natural products

Technical Support & Value-Added Services

DRAVYOM's food technology team provides comprehensive hydrocolloid application support, rheological guidance, and technical services to optimize locust bean gum performance in your specific food applications.

Rheology Science
  • Viscosity optimization support
  • Texture modification guidance
  • Synergistic blend development
  • Custom viscosity grades
Analytical Services
  • Viscosity measurement and profiling
  • Gel strength testing
  • Moisture content analysis
  • Microbiological testing
Technical Support
  • Processing troubleshooting
  • Storage and handling guidance
  • Quality control protocols
  • Application optimization
Supply Solutions
  • Custom mesh sizes
  • Flexible packaging options
  • Just-in-time delivery
  • Technical documentation packages

Environmental Impact & Sustainability

Our locust bean gum production emphasizes environmental responsibility through sustainable carob pod sourcing, minimal processing requirements, and comprehensive waste management for food industry applications.

Sustainable Harvesting

Renewable carob tree cultivation with minimal environmental impact

Water Conservation

Minimal water usage in mechanical processing

Minimal Processing

Simple mechanical extraction without chemical modification

Biodegradability

Complete biodegradation in environmental conditions

Carbon Sequestration

Carob trees contribute to carbon capture

Packaging Sustainability

Recyclable and reduced packaging materials

Manufacturing Excellence & Quality Control

DRAVYOM's state-of-the-art food ingredient manufacturing facility employs advanced mechanical processing technology to ensure consistent locust bean gum quality and functionality across all production batches.

Production Process

Advanced mechanical extraction in food-grade environment

Precise particle size control for optimal functionality
Quality Testing

Comprehensive testing including viscosity, particle size, and microbiological safety

Real-time monitoring and batch verification
Food Safety Systems

HACCP and ISO 22000 food safety management systems

Continuous improvement and preventive controls
Packaging Control

Moisture-controlled packaging with contamination prevention

Quality preservation and product integrity

Market Applications & Performance Data

Comprehensive food industry data demonstrating locust bean gum effectiveness across diverse applications with quantified performance metrics and rheological validations.

Dairy Products
Ice Crystal Control: 60% reduction Texture Enhancement: Superior creaminess Melt Resistance: 30% improvement
Sauces & Soups
Viscosity Control: Precise modification Suspension Stability: 95% effectiveness Heat Stability: Maintains viscosity
Gluten-Free Products
Texture Improvement: 45% enhancement Moisture Retention: 35% increase Structure Support: Superior binding

DRAVYOM Competitive Advantages

Superior Functionality

Consistently high-performance locust bean gum with exceptional thickening and stabilizing properties

Reliable Supply

Guaranteed availability with sustainable sourcing and flexible production scheduling

Hydrocolloid Expertise

Dedicated food scientists provide texture development and rheological optimization support

Quality Assurance

Comprehensive certificates with functional data and food safety compliance documentation

Global Standards

International compliance with FDA, EU, and Codex standards for worldwide acceptance

Partnership Approach

Collaborative relationships with food manufacturers and custom hydrocolloid development services