"Is locust bean gum the same as carob gum?"

"Yes. Locust bean gum and carob gum are the same ingredient with different names. The carob tree (Ceratonia siliqua) is also called the locust bean tree in some regions, which is why both names appear on ingredient labels. The additive is extracted from the seeds (endosperm) of the carob pod."

"Does locust bean gum contain gluten?"

"No. Locust bean gum is derived from carob seeds and contains no wheat, barley, or rye proteins. It's considered gluten-free and is commonly used in gluten-free baking to improve texture."

"Why is locust bean gum used with xanthan gum?"

"Locust bean gum and xanthan gum are synergistic. Combined, they produce a gel that is stronger and more elastic than either produces alone. This synergy is particularly useful in ice cream, where the combination resists ice crystal growth better than either gum used separately. The two gums interact at the molecular level, with xanthan's helical structure binding to locust bean gum's mannose backbone."

"Is locust bean gum a dietary fiber?"

"Functionally yes. Locust bean gum is a galactomannan that resists digestion in the small intestine and is fermented by bacteria in the colon, producing short-chain fatty acids. This is exactly what dietary fiber does. It can contribute to fiber intake and has been studied for effects on blood glucose and cholesterol similar to other soluble fibers."

"Can locust bean gum cause digestive issues?"

"In very large amounts, fermentable fibers like locust bean gum can cause gas and bloating in sensitive individuals. At the concentrations used in food (typically 0.1% to 0.5%), this is unlikely to be significant. People with irritable bowel syndrome or high sensitivity to fermentable fibers may want to note it, but it's not a concern for most people."

Locust Bean Gum: The Seed Gum Stabilizing Your Ice Cream

Quick Answer

Locust bean gum is a natural thickener and stabilizer extracted from carob seeds. It's used in ice cream, dairy products, and processed foods to prevent ice crystal growth and stabilize texture. The FDA classifies it as GRAS, EFSA has approved it, and the body processes it like dietary fiber.

The Science

Ice cream has a texture problem. Put a commercial tub in a warm car, let it soften, then refreeze it. Open it a few days later and you’ll find a grainy, icy mess instead of smooth cream. Large ice crystals have grown, destroying the texture.

Locust bean gum is one of the ingredients that prevents this from happening.

What It Is

Locust bean gum comes from the seeds of the carob tree (Ceratonia siliqua), a Mediterranean evergreen that also produces the carob pods sold as chocolate substitutes. The pods contain seeds with a hard outer shell enclosing a starchy endosperm. That endosperm is where the gum comes from.

Processing involves removing the seed hulls, splitting the seeds to separate the germ (used as animal feed) from the endosperm, and then grinding the endosperm into a white to yellowish powder. The result is a galactomannan polysaccharide: a long chain of mannose sugars with galactose side chains attached at regular intervals.

The ratio of mannose to galactose is about 4:1, with the galactose distributed in irregular clusters rather than evenly spaced. This irregular pattern is the key to its functional properties.

The Ice Crystal Problem

Think about what happens at the molecular level when ice cream partially melts and refreezes. Water that was locked in small ice crystals melts, moves around, and when it refreezes it joins existing crystals rather than forming new small ones. The result is fewer, larger crystals, which your mouth detects as graininess.

Locust bean gum works like a traffic management system for water molecules. Its long polymer chains increase the viscosity of the unfrozen water phase in ice cream. When water molecules try to migrate and join existing ice crystals, the gum’s viscosity slows them down. Fewer molecules reach the crystal surface, crystal growth slows, and texture is preserved.

This is called “retarding recrystallization,” and it’s one of the most important properties a stabilizer can have in frozen desserts.

The Synergy With Other Gums

Locust bean gum alone does a decent job. Combined with other hydrocolloids, it does a significantly better one.

The most important synergy is with xanthan gum. The helical structure of xanthan gum binds to the smooth stretches of mannose backbone in locust bean gum, forming a three-dimensional network that produces a gel neither could form alone. This gel is elastic and strong, and it traps water molecules even more effectively.

You’ll also find locust bean gum paired with carrageenan in dairy products. The galactose side chains on locust bean gum interact with carrageenan’s gel network to produce a firmer, more stable texture. In yogurt and cream cheese, this combination prevents syneresis (the technical name for that watery liquid that pools on top when a dairy product sits).

Where It Appears

The primary application is ice cream and frozen desserts. You’ll also find it in:

Yogurt and cultured dairy products
Cream cheese and processed cheese
Infant formula (as a thickener to help with reflux)
Gluten-free baked goods (improves structure and moisture retention)
Salad dressings
Meat products (improves water-holding capacity)

The infant formula application is worth noting. Regulatory agencies have reviewed locust bean gum specifically for use in infant food, which requires a higher safety threshold than adult food. EFSA’s 2012 opinion covered this and confirmed safety at appropriate levels.

Metabolism and Safety

Your small intestine can’t digest locust bean gum. The galactomannan structure isn’t broken down by human digestive enzymes. It passes through the small intestine intact and reaches the colon, where bacteria ferment it.

This is exactly how dietary fiber works. The fermentation produces short-chain fatty acids (primarily butyrate, propionate, and acetate), which feed the cells lining the colon and have been associated with gut health benefits in research on soluble fibers broadly.

The FDA classifies locust bean gum as GRAS under 21 CFR 184.1343. EFSA evaluated it in 2012 and found no safety concerns at current use levels. The ADI is “not specified,” which is the highest favorable designation JECFA assigns — meaning the evidence doesn’t support any particular daily limit because the risk is too low to require one.

A Note on the Name

Some consumers see “locust bean” and wonder if the ingredient is derived from actual locusts (insects). It isn’t. The name comes from the carob tree’s historical name — the locust tree — and the fact that carob pods were associated with the food John the Baptist ate in the wilderness, which was sometimes translated as locusts.

The ingredient is entirely plant-derived, vegan, and kosher and halal certified.

What This Means for You

Locust bean gum is a benign additive doing a specific technical job. In ice cream, it's the reason commercial products stay creamy after partial thawing and refreezing instead of becoming icy. You can't replicate this at home without it. If you're buying ice cream that contains it, that's a good sign the manufacturer cares about texture quality.