In our previous articles, we talked about gum arabic, which is one of the gum types. Let’s talk about the locust bean gum, which is among the natural gum today.

What is locust bean gum (E410)?

Carob gum (E410, carob bean gum) is the endosperm obtained from the carob tree, Ceratonia silique. Carob gum has a color between white and yellowish white. It is also in powder form. It is partially soluble at room temperature. As the temperature increases, the solubility of the locust bean gum also increases. It is widely used as an additive in foods due to its properties such as thickening, forming a gel structure, and water binding. However, the working pH range is wide. In order to be activated, it is necessary to pass a temperature of 80 degrees Celsius, like carrageenan. In addition, when used with other gums such as carrageenan, xanthan gum, its effect increases even more. The E code for the carob gum is E410.

What foods contain E410?

It has many uses in the food industry. Ice cream, sauces, ketchup, mayonnaise, confectionery, baked goods, dairy products, etc. as. In general, the amount of use allowed is QS (the lowest amount at which the desired effect is achieved).