Locust bean gum
Natural carob thickener.
- Category
- Emulsifiers, Stabilisers, Thickeners
- Vegan
- Yes
- Vegetarian
- Yes
What it is
Locust bean gum (E410), also known as carob bean gum, is a natural thickener and gelling agent. Despite the scary-sounding name, it has absolutely nothing to do with locusts (the insect).
How it is used in food
Natural thickener.
Commonly found in- Ice cream (prevents ice crystals from forming)
- Cream cheese and dairy desserts (provides spreadability)
- Baby formula (as an anti-reflux thickener)
- Jellies and fruit spreads
Health and safety
None known.
The uniform weight of carob seeds historically gave us the jeweler’s "carat".
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted. |
| European Union EFSA / European Commission |
Permitted | Authorised for food use under EU regulations (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | GRAS. |
Identification on labels
- E-number
- E410
Also printed asCarob bean gum · Carob gum
Alternatives to this additive
- E412: Guar gum — Extracted from guar beans. It is cheaper and dissolves in cold water, whereas locust bean gum requires heat.
How it is made
It is extracted directly from the seeds of the carob tree (Ceratonia siliqua), which is native to the Mediterranean.
- Extraction — Carob seeds are separated, roasted, and milled into a fine powder.
Worth knowing
Made from ground seeds of the carob tree.
Conclusion
It is a highly valued, natural clean-label ingredient. It is occasionally confused by consumers with Carrageenan (E407), but locust bean gum carries none of the inflammatory controversies associated with carrageenan.
References
Is it in what you are buying?
ScanWise reads the barcode and tells you which additives a product actually contains, and what they do to its score.
Open the appEntry last reviewed 2026-07-28.
← All additives