Carob Bean Gum

Carob bean gum is a natural gum obtained from the seeds of the carob tree (Ceratonia siliqua), which is native to the Mediterranean region. The seeds are processed to extract the endosperm, which is then milled into a fine powder to create the gum.

Manufacturers add carob bean gum to foods as a thickener, stabilizer, and emulsifier. It is especially valued for its ability to prevent ice crystal formation in frozen desserts and to improve texture. You can find it in products like ice cream, sauces, salad dressings, and baked goods.

In the United States, the Food and Drug Administration (FDA) considers carob bean gum to be Generally Recognized As Safe (GRAS) for use in food. It is a soluble fiber, which can contribute to digestive health. JECFA (the Joint FAO/WHO Expert Committee on Food Additives) has evaluated carob bean gum and concluded that it is safe, with an acceptable daily intake (ADI) not specified, meaning it is considered safe at levels used in food. The European Food Safety Authority (EFSA) has also evaluated it and concluded it is safe for use as a food additive.