Locust Bean Gum (LBG)
Ceratonia siliqua · locust bean gum · LBG
Locust Bean Gum (LBG): what every chef needs to know
Chances are Locust Bean Gum (LBG) is already in your kitchen — a hydrocolloid derived from the seeds of the carob tree a Mediterranean leguminous tree. As a food additive it carries the E-number E410 and is permitted in the EU without a maximum dosage in most food categories. LBG consists of approximately 84% galactomannan polysaccharides and has unique thickening and gelling properties. As a thickener LBG is already effective at concentrations of 0.1–0.5% (w/w). In combination with xanthan gum or carrageenan, synergistic reinforcement occurs: LBG–xanthan combinations produce an elastic, sliceable gel, while LBG–carrageenan combinations produce a firmer, brittle gel. In ice cream and gelato LBG is essential as a stabiliser: it reduces freezing point depression (limiting large ice crystal formation), improves creaminess and slows melting. In gluten-free bread LBG increases dough structure and lightness as a partial replacement for gluten. Locust bean gum is NOT an EU-14 allergen and is safe for gluten-free and lactose-free diets.
Locust Bean Gum (LBG): nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central (locust bean gum, E410) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (locust bean gum, E410).
Locust Bean Gum (LBG): classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Professional gluten-free bread where locust bean gum (0.5%) together with psyllium husks partially replaces the gluten function for an airy crumb structure and crust formation.
Italian artisanal gelato where LBG (0.2%) is used as the primary stabiliser for a creamy texture, delayed melting and prevention of large ice crystal formation under fluctuating freezer temperatures.
in artisanal and industrial cheesemaking, LBG is sometimes used as a water retention improver in fresh cheeses and processed cheese for better spreadability and reduced whey separation.
Locust Bean Gum (LBG): preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Locust bean gum dissolves poorly cold; heat to 80°C for full hydration and a clear dispersion. Cold, it thickens lightly but only reaches full functionality after heating and cooling.
Use 0.2-0.3% locust bean gum in ice cream mix (heat to 85°C, pasteurise, homogenise before freezing); combine with 0.15% carrageenan for optimal melt resistance and creaminess.
Add 0.5-1.0% locust bean gum (relative to flour weight) to gluten-free dough as a viscoelastic binder; combines well with psyllium fibre and HPMC for bread structure.
Locust Bean Gum (LBG): HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Locust Bean Gum (LBG): global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Locust bean gum (E410) is a processed thickener available year-round. The carob tree (Ceratonia siliqua) is harvested in August–October in the Mediterranean region.
Locust Bean Gum (LBG): EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Locust Bean Gum (LBG): wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Locust bean gum is a functional additive without a distinctive flavour profile; wine pairing depends on the end dish (ice cream, bread, cheese) in which it is used.
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Locust Bean Gum (LBG)
At what temperature should you store Locust Bean Gum (LBG)?
Store Locust Bean Gum (LBG) at 15-20°C dry and dark, airtight, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Locust Bean Gum (LBG) professionally?
The primary professional technique for Locust Bean Gum (LBG) is liquid verdikken (0,1-0,5%) at 80-85°C (for volledige hydratie) for 5-10 min bij verhitting. Always verify core temperature with a calibrated probe thermometer.
Does Locust Bean Gum (LBG) contain allergens?
Locust Bean Gum (LBG) is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
What is the nutritional value of Locust Bean Gum (LBG)?
Locust Bean Gum (LBG) provides 228 kcal, 3.9g protein and 0.6g fat per 100g raw product. Source: USDA FoodData Central (locust bean gum, E410).
When is Locust Bean Gum (LBG) in season?
Locust Bean Gum (LBG) is in season in Northern Europe during Jan, Feb, Mar, Apr, May, Jun. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
