Locust bean gum (LBG), also known as carob bean gum, is extracted from the endosperm of seeds of the carob tree (Ceratonia siliqua). It is a galactomannan polysaccharide with a lower degree of galactose substitution compared to guar gum, which gives it unique functional properties. LBG requires heat to fully hydrate and develop viscosity.
This makes it particularly suitable for hot-processed food systems. It is best known for its powerful synergistic interactions with xanthan gum and carrageenan. This produces elastic, cohesive gels that neither hydrocolloid can form alone. Locust bean gum is widely used in dairy, confectionery, and bakery applications for its excellent mouthfeel and texture-building properties.
