Locust Bean Gum

Locust 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 gum, which is a type of polysaccharide.

Manufacturers add locust bean gum to foods primarily as a thickener, stabilizer, and emulsifier. It helps improve texture, prevent ice crystal formation in frozen desserts like ice cream, and thicken sauces and dressings. It is commonly found in dairy products, baked goods, and processed meats.

In the United States, the Food and Drug Administration (FDA) considers locust bean gum to be Generally Recognized As Safe (GRAS). The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated locust bean gum and determined that an Acceptable Daily Intake (ADI) is 'not specified,' indicating a very low level of concern. The European Food Safety Authority (EFSA) has also concluded that it is safe for use as a food additive. At typical intake levels, it is generally well-tolerated, though very high amounts might cause mild digestive discomfort in some individuals.