E410: Locust bean gum

What is E410?

Locust bean gum (E410), also called carob bean gum, is a galactomannan polysaccharide. It thickens liquids and, combined with gums such as xanthan or carrageenan, forms elastic gels.

Origin and production

It is extracted from the endosperm of seeds of the carob tree (Ceratonia siliqua), which is native to the Mediterranean region. The seeds are dehusked, split and ground into a white powder.

Why is it used?

Locust bean gum is used to stabilise ice cream and frozen desserts, give a creamy texture to cream cheese and dairy desserts, and thicken dips, sauces and fruit preparations. It helps slow ice crystal growth and prevents whey separating.

Vegan, vegetarian and halal

Locust bean gum is plant-derived and is suitable for vegans and vegetarians. It does not usually raise halal or kosher concerns.

Safety and regulation

Locust bean gum is authorised as a food additive in the EU and was re-evaluated by EFSA, which did not see a need for a numerical acceptable daily intake. It is permitted in most foods and, under specific conditions, in some infant foods.

Common in