Locust Bean Gum · Natural Thickener & Stabilizer for Dairy & Ice Cream (E410)

Key characteristics

• Ingredient type: natural hydrocolloid (galactomannan) from carob (locust bean) seed endosperm.
• E-number: E410 (locust bean gum / carob gum).
• Hydration behavior:
  • Typically slower hydration than guar gum.
  • Many grades require heating for full viscosity development (process dependent).
• Texture: smooth, creamy mouthfeel; improves body and reduces syneresis in selected systems.
• Frozen dessert performance: helps reduce ice crystal growth and improves melt profile when used in stabilizer systems.
• Synergy:
  • With carrageenan: enhanced stabilization in dairy due to protein interactions and improved gel/structure control.
  • With xanthan: improved viscosity, suspension and process robustness.
  • With guar: texture and viscosity tuning in sauces and dairy systems.
• Process compatibility: performance influenced by heat, shear, pH and salts; validate in your matrix.
• Labeling: typically declared as “locust bean gum” or “carob gum” (regional rules apply).
• Applications: dairy, ice cream, plant-based desserts, sauces, soups, bakery and gluten-free products.

Atlas supports formulators in selecting locust bean gum grades optimized for your process—cold mix vs. hot process, UHT/homogenization, freezing cycles and target texture.

Indicative specification points

Specifications vary by producer and grade. Typical parameters include:

• Viscosity (e.g., in 1% solution): specified range by grade and test method.
• Moisture: controlled for stability and flow.
• Particle size: defined for dispersion and hydration performance.
• Solubility/hydration profile: grade-dependent; some grades are optimized for faster hydration.
• pH (solution): indicative range.
• Ash / acid-insoluble ash: controlled for purity.
• Protein: low; controlled as part of identity/purity.
• Microbiological criteria: defined limits for total plate count, yeast/mold and pathogens (grade dependent).
• Heavy metals/contaminants: controlled per applicable food standards.

Each batch is delivered with a Certificate of Analysis (COA) and technical data sheet. Additional documents can include GMO status, allergen declarations, dietary suitability (vegan/vegetarian), Halal/Kosher where applicable and compliance statements depending on grade and producer.

Ice cream & frozen desserts

• Helps reduce ice crystal growth for smoother texture (system dependent).
• Improves melt resistance and reduces shrinkage during storage.
• Often combined with guar gum and emulsifiers for balanced body and scoopability.
• Works well with carrageenan in dairy ice cream to manage structure and whey separation.

Dairy & dairy-style products

• Chocolate milk and flavored dairy: supports suspension of cocoa and improves mouthfeel (system dependent).
• Yogurt and desserts: can improve body and reduce syneresis when used appropriately.
• Processed cheese and cheese sauces (selected): used in some systems to support viscosity and stability (validate by application).

Plant-based desserts

• Plant-based ice cream and desserts: improves creaminess and stability; adjust system for protein/fat differences vs dairy.
• Can be part of clean-label stabilization strategies alongside other hydrocolloids.

Sauces, soups & dressings

• Provides viscosity and creamy mouthfeel; helps suspend particulates and spices.
• Used with xanthan gum to create stable, shear-thinning textures in dressings and sauces.
• Supports heat processing stability when properly hydrated and dispersed.

Bakery & gluten-free

• Gluten-free bakery: contributes water binding and improves texture/crumb stability in some formulations.
• Fillings and creams: helps reduce syneresis and maintain viscosity.

Formulation guidance

• Dispersion: to avoid lumping, pre-blend with sugar/salt/flour or disperse into oil before adding water; use high shear where available.
• Hydration & heat: many grades require heat for full hydration—validate temperature/time in your process.
• Synergy design: combine with carrageenan for dairy stabilization and with xanthan for robust viscosity and suspension.
• Dosage: optimize with trials—too high can create excessive thickness or “gummy” mouthfeel.
• Process validation: confirm stability under homogenization, UHT, retort or freeze–thaw cycles as relevant.

Quality & documentation

• Supplied as food-grade locust bean gum (E410) with agreed specification for viscosity, particle size and microbiological limits.
• Each batch delivered with a Certificate of Analysis (COA) and technical data sheet.
• Documentation can include GMO status, allergen declarations, dietary suitability (vegan/vegetarian), Halal/Kosher where applicable and compliance statements (grade/market dependent).
• Production sites typically operate under recognized food safety systems such as HACCP and FSSC/ISO 22000 (producer dependent).
• Customers remain responsible for finished-product compliance, labeling and permitted use levels in destination markets.

Packaging, storage & logistics

• Packaging options: multiwall bags with inner liners; big bags available for industrial users (producer dependent).
• Store in a cool, dry area away from moisture and strong odors; reseal opened packs to prevent caking and contamination.
• Use FIFO inventory management; confirm shelf life on COA/label and monitor viscosity performance over time.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export/customs and quality documentation coordinated from Ankara.

To receive a tailored offer, please share your application (ice cream/dairy/plant-based desserts/sauces/bakery), target texture and processing method (cold vs. hot hydration, UHT/freezing), annual volume, preferred packaging, and documentation requirements (COA, Halal/Kosher where applicable, non-GMO, etc.) and destination markets/ports. Our team will recommend suitable locust bean gum grades and stabilizer system options.