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
Specifications
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
Product / Packaging
Other Conditions
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.