Manufacturers List

Locust Bean Gum

Locust Bean Gum, E410, CAS no.9000-40-2, a galactomannan vegetablegum extracted from the seeds of the carob tree. Locust Bean Gum appears as a white to yellow-white powder, and is often used as a thickening agent and gelling agent. It has a sweet flavor similar to chocolate, and is mainly used to sweeten ice cream, cream cheese, transparent jellies, infant formulas, skin care products. Locust bean gum significantly improves gel strength and texture and prevents syneresis when used in combination with Carrageenan. Its unique synergy with Xanthan gum provides clear advantages such as highly elastic gel formation from two thickening agents with a very limited syneresis. 

Kosher Halal ISO 9001 BRC
E Number
E410
CAS No.
9000-40-2
HS Code
130232

Locust Bean Gum Specification

ITEM STANDARD
Appearance White to yellow-white, nearly odorless powder
Particle Size 95% Pass 100 mesh
Galactomannans ≥ 75%
Viscosity (1%, 25℃, mPa.s) ≥ 2500
PH 5.4- 7.0
Moisture 14% Max
Acid-Insoluble Matter 4% Max
Protein 7.0% Max
Ash 1.2% Max
Starch Negative
Arsenic (as As) 3 mg/ kg Max
Lead 5 mg/ kg Max
Heavy Metals (as Pb) 10 mg/kg Max
E.Coli/ 5g Negative
Salmonella/ 25g Negative
Mould & Yeast ≤ 500 cfu/ g
Total Plate Count ≤ 5000 cfu/ g
Locust Bean Gum packaging

MOQ

Our MOQ for bulk food/feed ingredient is generally 500 kg. We also support mixed containers — combine Locust Bean Gum with other food ingredients in one shipment to save on freight.

Samples

We provide free samples (100–500g) for quality testing before you place a bulk order. The buyer covers shipping costs only. Samples are typically dispatched within 2–3 business days.

Lead Time

Standard lead time is 7–15 days after order confirmation and payment. For stock items, delivery can be faster. We will confirm the exact timeline before you place the order.

Documents

You will receive the original COA (Certificate of Analysis), COO (Certificate of Origin), MSDS, TDS, and relevant certifications directly from the manufacturer. We guarantee full document authenticity and traceability.

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