Locust Bean Gum in Cheese and Dairy Products
Carob gum (E410) is a galactomannan of vegetable origin used as a thickener and stabilizer in the dairy industry. It is often added to formulations in combination with other hydrocolloids to limit water release during storage in cream cheese and spreadable cheeses, to reduce serum separation in fermented products such as yogurt, kefir and buttermilk, and to provide a fuller texture in cream and milk desserts.
In this article, we discuss the behavior of carob gum in dairy systems, its use in cream cheese, fermented milk products, creams and desserts, the findings of studies conducted in Turkey and around the world, and the conditions of use in EU legislation based on sources.
Why Is Stabilizer Used in Dairy Products?
Most dairy products are structures that hold water, fat and other components in a network formed by milk proteins. In yogurt, this network is a gel formed by acidification, in cream cheese it is a dense protein-fat matrix, and in milk desserts it is a structure formed by starch and proteins. These structures can weaken over time, temperature change or mechanical effects; as a result, water accumulation on the surface (syneresis), serum separation, loss of consistency or a rough texture occur.
Hydrocolloids help limit these issues by binding water and increasing the viscosity of the serum phase. A study on cream cheese states that stabilizers are routinely added in cream cheese production to prevent syneresis during storage (Brighenti et al., 2020). In a review examining hydrocolloids used in dairy products, carob gamut, inulin, and starch/modified starch are counted among the most commonly used non-ionic polysaccharides (Zhang et al., 2024).
The general characteristics of the carob gum and its approval status as a food additive are a separate topic; in this article, we focus solely on its use in dairy products.
How Does Carob Gum Behave in Dairy Systems?
To understand the behavior of carob gum in dairy products, it is necessary to know a few key characteristics. According to the information conveyed in EFSA's 2017 reassessment report:
| Heat soluble | Carob gum swells in cold water, but heating is required for full solubility. In dairy products, this function is most often provided at the pasteurization or cooking stage. |
| It is resistant to acidic environment | The viscosity of the gum is slightly affected in the pH range of 3–11. This property makes it easy to use in acidic dairy products such as yogurt, kefir, buttermilk and cream cheese. |
| Doesn't make a gel on its own | Under normal conditions, carob gum does not form gels, but its solutions are highly viscous. |
| Synergy shows | When used in combination with carrageenan, xanthan and agar, there is a much higher increase in viscosity or gel strength than combined; gels acquire elastic character and syneresis is delayed. |
However, galactomannans, such as locust bean gum, are not always compatible with milk proteins. In a study with ice cream model systems, it was shown that incompatibility between protein and stabilizer can lead to phase separation (Patmore et al., 2003). For this reason, in dairy products, locust bean gum is often used in combination with a hydrocolloid such as carrageenan, which works in harmony with milk proteins, rather than alone.
This is where the role of kappa-carrageenan in dairy systems becomes important. According to a compilation by Russo Spena and Grizzuti (2025), kappa-carrageenan selectively interacts with kappa-casein on the surface of casein micelles, forming electrostatic complexes and stabilizing suspensions even at concentrations as low as 0.01–0.02%. These interactions are commonly used in dairy products such as flan, pudding, cocoa milk, and melting cheese. The same review states that mixtures of kappa-carrageenan and locust bean gum yield stronger and more functional gels than either polymer forms alone.
Cream Cheese and Spreadable Cheeses
Cream cheese is one of the most well-known uses of the carob gum in the dairy industry. The aim of these products is to prevent water collection on the surface during storage, to provide a spreadable and smooth texture, and to control the behavior of the product during hot filling.
In a comprehensive study on cream cheese, the products were produced with 0.33% xanthan gum, carob gum, or guar gum, or a combination containing 0.11% of each of these three stabilizers. The stabilizer solutions were studied in conditions similar to the aqueous phase of cream cheese (0.6% gum, 1.8% NaCl, and pH 5). The main findings of the study are as follows (Brighenti et al., 2020):
- Carob gum and guar gum solutions behaved rheologically as entangled polymer solutions; that is, they did not form gels alone.
- The combination solution using the three stabilizers together formed a strong and heat-recyclable gel thanks to the synergistic interaction between the stabilizers.
- Cream cheeses stabilized by the combination had higher hardness values than those using a single stabilizer. Researchers have linked this to the synergistic interaction between xanthan and galactomannans.
- The sensory properties of cream cheeses stabilized by combination were found to be different from those produced with a single stabilizer.
This result indicates that in cream cheese, the carob gamut does not contribute on its own, but rather a distinct structure contribution, especially when used in combination with xanthan. The researchers concluded that the added stabilizers in the production of cream cheese affect the texture, rheology, and sensory properties of the product.
Melting cheese and other cheese products
Hydrocolloids are also used in melting cheeses. A review on sterilized melting cheese states that stabilizers are usually polysaccharide or protein-based additives such as carrageenan, alginate, carob gum, guar gum, gum arabic, xanthan gum, pectin, and gelatin (Lazárková et al., 2025).
Yogurt, Kefir and Ayran
The most common quality problems in fermented milk products are syneresis (water accumulation on the surface) and serum separation in drinkable products. The carob gum may be effective in these products by increasing viscosity and retaining serum; however, results vary depending on the product and formulation. Studies conducted in Turkey provide instructive examples in this respect.
Kefir
In a study in which carob gum was added to kefir produced from goat's milk at rates of 0.05%, 0.10%, and 0.20%, it was determined that serum separation decreased and viscosity increased as the gum ratio increased. In sensory evaluation, samples with 0.05% and 0.10% gum were preferred over control, while the sample with 0.20% gum received the lowest overall acceptability score. The addition of gum did not affect dry matter, protein, and ash content. The researchers concluded that carob gum can be used as a thickener in goat's milk kefir (Sarıca et al., 2021).
This study clearly shows that the "the more the better" approach does not apply to the carob gamut: the most physically stable specimen may be the least sensorially liked.
Ayran
In a master's thesis on improving the structural properties of buttermilk, it was reported that carob gum prevents serum separation and increases the apparent viscosity in buttermilk at optimum concentration. In sensory evaluation, it was determined that the gum did not change the taste and smell of the product; the researcher recommended carob gum as a stabilizer in ayran production because it improves texture without affecting taste and odor (Köksoy, 2003).
Yogurt
In yoghurt, the results are more mixed. In a study conducted in Turkey, the effect of fish and bovine gelatins and carob gum on the chemical, textural and sensory properties of yoghurt was compared. Samples with carob gum were found to be almost identical to the control in terms of syneresis, viscosity and water holding capacity; these properties were generally significantly improved in the samples with gelatin (Pancar et al., 2016).
This finding reminds us that the carob gum does not have the same effect in every dairy product. Stabilizer selection in products where the protein network is formed by acidification, such as yogurt; It should be determined by trial productions according to the dry matter ratio of the product, heat treatment conditions, culture used and targeted texture.
Cream and Milk Desserts
In cream, whipped cream, and milk desserts, carob gamut can be used to provide fullness and structure stability. Carrageenan, which interacts with milk proteins in products such as puddings, custards, and flan, can form stronger and more flexible gels when used in conjunction with carob gamut, which is a significant advantage in this product group (Russo Spena & Grizzuti, 2025).
The use of carob gum in milk desserts should not be confused with the use of carob powder. Carob powder is a food ingredient that adds taste, color and natural sweetness to the dessert; carob gum is an additive that does not give flavor but regulates the structure. Properties of carob powder What is Carob Flour Powder? You can read it in our article.
Dairy Products in EU Legislation and Typical Usage Levels
According to Annex II of Regulation No. 1333/2008 in EFSA's 2017 report, the carob gum (E 410) can be used on the principle of quantum satis in the following categories related to dairy products: unflavored fermented milk products that have been heat-treated after fermentation, flavored fermented milk products, including heat-treated fermented milk products, unflavored live fermented cream products with a fat content of less than 20% and the like, other creams, unaged cheeses except mozzarella, melted cheeses, cheese products and dairy product analogues, including coffee creamer.
The striking aspect of this list is the importance of the category of the product. For example, in fermented milk products, permission is defined for heat-treated unflavored products and flavored products; mozzarella is excluded from the permission in the unripened cheese category. For this reason, before using carob gum in a particular product, the category of the product in the legislation must be determined correctly. In Turkey, the current provisions of the Turkish Food Codex Food Additives Regulation and the relevant product communiqués should be taken as basis.
The same report also includes typical levels of use by industry as reported to EFSA. The following table summarises the data reported by FoodDrinkEurope (FDE), the European food industry representative:
| Product Categories | Typical average (mg/kg) | Typical range (mg/kg) |
|---|---|---|
| Unflavored fermented milk products heat-treated after fermentation | 2.800 | 600–5.000 |
| Flavored fermented milk products | 2.800 | 600–5.000 |
| Other creams | 1.002 | 190–2.250 |
| Unripened cheeses (except mozzarella) | 2.262 | 1.000–3.414 |
| Melting cheeses | 2.979 | 1.000–5.000 |
| Dairy counterparts | 2.438 | 700–5.000 |
Source: EFSA ANS Panel, 2017, Annex A (industry-reported usage levels).
These values indicate that the carob gum is generally used at the level of one per thousand (about 0.1–0.3%) in dairy products. These are not legal limits, but typical levels of use reported by the industry.
Practical Usage Suggestions
In order for the carob gum to give the expected result in dairy products, the following points can be considered:
| Make a premix | Since gum is prone to clumping, it should be pre-mixed with dry ingredients such as sugar or powdered milk and added to milk under good mixing. |
| Apply adequate heat treatment | Heating is required for complete hydration of the gum. The pasteurization or cooking stage is important in this regard. |
| Start with a low dose | As seen in the kefir study, while high gamut ratios may increase physical stability, they may lower sensory acceptance. |
| Evaluate combinations | Combinations with xanthan in cream cheese and carrageenan in milk desserts and gel products can create the structure that the carob gamut alone cannot provide. |
| Run trial production | As seen in the yoghurt example, not all dairy products react the same to the carob gum. It is recommended to conduct trial production and storage testing on a product basis. |
Frequently Asked Questions
Does the carob gamut change the taste of dairy? In a study on buttermilk, it was reported that the carob gamut did not change taste and smell. However, when used at high rates, texture and mouthfeel may change; in the kefir study, the highest gamut ratio received the lowest overall liking.
Does carob gum prevent syneresis in yogurt? Results vary by product and formulation. Reduced serum separation has been reported in kefir and buttermilk, but in a yogurt study, samples with carob gamut were found to be nearly identical to the control in terms of syneresis.
Why is cream cheese used with more than one stabilizer? In the cream cheese study, the combination of carob gamut, guar and xanthan together created a strong and heat-reversible gel thanks to synergistic interaction and resulted in a harder cream cheese.
Can carob gum be used in every dairy product? In EU legislation, authorization is defined for certain categories of dairy products. The category of the product in the legislation and national legislation need to be checked.
Carob Seed with Carob Türkiye
The carob gum used in the dairy industry is obtained from the endosperm of the carob kernel. The purity and performance of the gum are closely related to the cleanliness and quality of the processed kernel.
As Carob Türkiye, we supply carob fruit, crumbs, flour/powder, seeds and extracts. For the structure and uses of the seed What is Carob Seed? For product information, Carob Seed You can review our page. For your wholesale and export requests Contact Now You can contact us on our page.
Domestic resources
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org. en/ en/ pub/ academic- food/ article/ 927653 Köksoy, A., "Improvement of Structural Properties of Ayran", Master's Thesis, Istanbul Technical University Institute of Natural and Applied Sciences, 2003. hdl.
handle. net/ 11527/ 4454 Pancar, E. D., Andiç, S., Boran, G., "Comparative Effects of Fish and Cow Gelatins and Locust Bean Gum on Chemical, Textural, and Sensory Properties of Yogurt", Journal of Aquatic Food Product Technology, 25(6), 843–853, 2016 (Van Yüzüncü Yıl University). doi.
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