What is Carob Gum (E410)?
Carob bean gum is a natural polysaccharide in galactomannan structure, obtained by grinding the endosperm part of the carob seed. It is known as "locust bean gum" or "carob bean gum" in the international literature and is defined as a food additive with the code E410. It is used in many products from ice cream to dairy products, from sauces to bakery products because it interacts with water to form viscosity, limits ice crystal growth and shows strong synergy with some hydrocolloids.
In this article, we discuss the chemical structure of carob gum, the production stages from the kernel to the production of gum, its basic physical properties and its approval status as a food additive in the European Union, JECFA and Turkey legislation based on sources.
What is Carob Gum?
According to the European Food Safety Authority's (EFSA) 2017 reassessment report, carob gum (E 410) is the ground endosperm of the seeds of the carob tree (Ceratonia siliqua (L.) Taub.), as defined in Commission Regulation (EU) 231/2012. The same report states that the substance is also referred to by synonyms such as "carob gum", "carob bean gum", "algarroba gum" and "Johannisbrotmehl" in German.
There are two important details in this definition. First, gum is obtained from the kernel, not the fleshy part of the carob fruit. Carob flour or powder is produced from the sweet pulp of the fruit, while locust bean gum comes from the endosperm tissue inside the kernel; hence, the composition and function of these two products are completely different. Secondly, gum is not just a ground tissue, but a food additive whose structure and purity are defined by certain criteria.
For more information on the structure and commercial value of carob seeds What is Carob Seed? You can read our article.
Chemical Structure: Galactomannan
The main component of the carob gum is a large molecule polysaccharide called galactomannan. According to EFSA, these galactomannans consist of a linear backbone of β-D-mannopyranosyl units linked by (1→4) bonds and α-D-galactopyrananosyl side chains linked to this backbone individually by (1→6) bonds. The ratio of mannose to galactose is approximately 4:1.
This ratio is the main feature that distinguishes the locust bean gum from other galactomannans. The EFSA report states that as the galactose substitution on the mannose chain increases (e.g., in the tara gum and guar gum), galactomannans dissolve more easily in water. Because galactose side chains are sparse in the locust bean gum, some regions of the backbone remain "bare". These regions are seen as the structural basis that allows the gum to interact with other hydrocolloids.
Other structural information in the report can be summarized as follows:
| Molecular weight | It varies widely; in Regulation 231/2012 it is given as approximately 50,000–3,000,000 g/mol. |
| Galactomannan content | According to industry information, the gum contains 87–88% high molecular weight galactomannan on a dry basis. |
| Other ingredients | The remaining 12–13% consists mainly of protein and fibrous substances such as germ, seed coat and cell wall residues. According to industry data, the protein content in the additive is below 7%. |
Kernel to Gamma: How is Production Done?
The carob seed consists of three main parts: the hard outer shell, the endosperm and the germ (embryo). The source of the gum is the endosperm; therefore, the main purpose of production is to separate the endosperm from the shell and germ as cleanly as possible.
The EFSA report, based on EU specifications and JECFA definitions, summarizes the production as follows: The kernels are dehulled with dilute sulfuric acid or thermal-mechanical processes, germ removed, and the endosperm is ground and sieved to obtain "native" locust bean gum. To control the microbial load, the gum can be washed with ethanol or isopropanol.
The dehulling method directly affects the quality of the final product. In a master's thesis conducted in Turkey, the shell of carob kernels was peeled with 60% sulfuric acid, 30% hydrochloric acid and boiling water by three different methods, and the obtained gums were compared. In the study, the lowest protein (5.01%), acid-insoluble ash (1.29%) and foreign particle content and the highest viscosity (533.9 mPa·s) were found in the gum obtained by the sulfuric acid method; the highest protein (6.65%) and ash (1.94%) were measured in the water dehulling method. The researcher concluded that the sulfuric acid method was more suitable than the other methods compared to obtain good quality gum (Kıvrak, 2011). The effect of pretreatments with acid and water on the physicochemical properties of the gum was also discussed in a later article by the same research group (Kıvrak et al., 2015). Similarly, Dakia et al. (2008) compared the composition and physicochemical properties of the gums obtained from whole seeds by pre-treatment of dehulling with acid or water.
Refined (clear) carob gamut
In addition to the natural gum, there is also a purer form, refined or "clarified" (clarified) carob gum, on the market. According to the EFSA report, this form is obtained by dissolving the gum in hot water, straining and precipitating it with ethanol or isopropanol, then filtering, drying, and grinding. According to JECFA specifications, clarified gum contains no cell wall material, and the protein content is less than 1%. The report also states that clarified gum on the market is generally standardized with sugars in terms of viscosity and reactivity.
Key Physical Properties
What makes the carob gum valuable in the food industry is its behavior in water. The main characteristics conveyed in the EFSA report are:
| Outlook | It is a white to yellowish-white, almost odorless powder. |
| Solubility | It is soluble in hot water, insoluble in ethanol. It swells in cold water, but requires heating for full solubility. This property makes it important to heat treat the mixture in products where the gamut is used. |
| Viscosity | 1% solutions are highly viscous (2,000–6,000 mPa·s); 2–5% swollen dispersions exhibit gel-like behavior. |
| pH resistance | Viscosity is slightly affected in the pH range of 3–11; this allows the gum to be used in both acidic and neutral products. |
| Gel formation | Under normal conditions, it does not form a gel on its own; however, a gel can be obtained through a freeze-thaw process, the presence of borate (pH ≥ 7), or the presence of a high amount of sucrose. |
| Shelf life | In a 12-month storage test with samples from six different manufacturers, the drop in viscosity was less than 5% at 20 °C and less than 10% at 40 °C. |
Synergy: The most distinctive feature of the carob gamut
Carob gum shows physicochemical synergies with hydrocolloids such as carrageenan, xanthan gum and agar. According to the EFSA report, this interaction leads to a much higher increase in viscosity or gel strength than the sum of the individual components, gives the gels the desired elastic character and delays the release of water from the gel (syneresis). This synergy is used technologically in food production; for example, combinations with xanthan or agar are preferred to improve the texture of sauces and sauced products. The same report points out that this strong synergy should also be considered in terms of safety.
Approval Status as a Food Additive
European Union
Carob gum (E 410) is a food additive permitted in the EU under Annexes II and III of Regulation (EU) No 1333/2008; the purity criteria are set out in Commission Regulation (EU) No 231/2012. According to EFSA's 2017 report, E 410 can be used in most foods except jams, jellies and similar fruit and vegetable products, as well as infant and young children's foods, in accordance with good manufacturing practices and in sufficient quantities in accordance with the principle of "quantum satis" (QS), i.e. without setting a numerical upper limit.
There are also some specific restrictions on E 410 in EU legislation. The substance is among the Group I additives that cannot be used in the production of dried foods intended to be consumed by rehydration and its use in mini-cup jellies is restricted. EFSA states that these restrictions are related to the fact that serious cases such as esophageal obstruction have been reported after taking gums with similar physicochemical properties in granular or tablet form without sufficient liquid. For the same reason, it emphasizes that label instructions explaining how to prepare foods to be thickened with gums with sufficient liquid are required.
JECFA and EFSA security assessments
The FAO/WHO Joint Expert Committee on Food Additives (JECFA) evaluated the carob gum in 1975, 1980 and 1981 and gave it a "not specified" acceptable daily intake (ADI) value based on the absence of adverse effects in current toxicity studies. JECFA updated the specifications in 2008.
EFSA's 2017 re-evaluation found that no adverse effects were reported at the highest doses tested in 90-day toxicity and carcinogenicity studies in rodents; it was stated that there were no concerns in terms of genotoxicity and reproductive and developmental toxicity. The panel concluded that there was no need to determine a numerical ADI for the general population and that there were no safety concerns for the general population in the reported uses. The panel also stated that the gum reaches the large intestine without being broken down by digestive enzymes in the intestine, where it can be fermented into short-chain fatty acids by some intestinal bacteria.
Baby and toddler foods
Infant foods are a separate regulated area in terms of carob gum. According to EFSA's 2017 report, the EU Scientific Committee on Food (SCF) stated that it was not convinced that it was necessary to give thickened formula to healthy infants and recommended that carob gum not be used in infant formulas; it found it acceptable to maintain an upper limit of 1 g/L for follow-on formulas, and up to 10 g/L for foods for special medical purposes used under medical supervision in a small number of infants with gastroesophageal reflux disease. In the 2017 evaluation, it was stated that the available data do not allow for an adequate safety assessment for infants and young children fed foods for special medical purposes.
The follow-up assessment published by EFSA in 2023 addressed the use in foods for special medical purposes intended for infants under 16 weeks of age. The panel set a reference point of 1,400 mg/kg body weight/day based on a decrease in blood zinc levels in a study in piglets and concluded that an exposure margin above 1 would not pose a safety concern. For infants, this margin was found to be above 1 in some scenarios, and above 1 at all exposure levels in young children who consumed only food for special medical purposes. The panel also recommended updating the specifications in Regulation 231/2012, lowering the upper limits on toxic elements such as lead and cadmium, and adding microbiological criteria.
For this reason, the use of carob gum in products for babies is subject to different and stricter rules than general foods. In health conditions such as reflux, the use of thickened formula must be with the recommendation of a physician.
Turkey
Food additives in Turkey are regulated by the Turkish Food Codex Regulation on Food Additives published in the Official Gazette dated 30 June 2013 and numbered 28693. In the basis article of the regulation, it is stated that it was prepared in parallel with the EU Regulation No. 1333/2008/EC; The "E code" is defined as the code number approved and determined by the European Union for each food additive. The regulation defines the quantum satis principle in a similar way to the EU. For the conditions of use of E 410 in a specific product, it is necessary to refer to the current annex lists of the regulation.
The regulation also lists the information that must be included on the label of food additives that are not offered to the end consumer, that is, sold to the industry. These include the name and/or E code of the additive in the regulation, the phrase "for use in food", special storage and usage conditions when necessary, batch number, net amount, recommended or expiry date, and the name of the source from which the additive is obtained.
Specifications: The Criteria That Determine Quality
For a food producer who receives the carob gamut, not only the name of the product is important, but also its technical specification. Some of the criteria of Regulation 231/2012 included in the EFSA report are:
| Parameter | Limit of Regulation 231/2012 |
|---|---|
| Galactomannan content | At least 75% |
| Loss on drying (105 °C, 5 hours) | Up to 15% |
| Ash (800 °C) | Up to 1.2% |
| Acid insoluble substance | Up to 4% |
| Protein (N × 6.25) | Up to 7% |
| Starch | Must not be detected |
| Lead | Not more than 2 mg/kg |
Source: EFSA ANS Panel, 2017, Table 1.
These criteria are directly related to the production stages described above. Protein and acid insoluble matter, for example, largely come from germ and shell residues. The EFSA report states that proteins in the final product originate from germ removed during processing, and seed coat, germ and cell wall residues are measured as "acid insoluble matter". The report also notes that knowledge of polycyclic aromatic hydrocarbons may be important for specifications, as roasting is one of the production methods.
Where is it used?
According to the compilation of Barak and Mudgil (2014), carob gum is used as an additive in many different sectors such as food, pharmaceuticals, paper, textiles, oil drilling and cosmetics, thanks to its ability to form hydrogen bonds with water molecules. Its main functions in the food industry are as follows:
| Thickener | It increases viscosity in sauces, soups, desserts and beverages. |
| Stabilizer | In products such as ice cream, yogurt and cheese, it preserves the structure and limits serum separation. |
| Gelling auxiliary | When used with carrageenan or xanthan, it strengthens the gel structure and gives elasticity. |
| Ice crystal control | It helps slow down the growth of ice crystals during storage in frozen desserts. |
In EFSA's exposure analysis, it was determined that the food categories that contributed the most to carob gum intake for all population groups were infant and young children's foods and bread and bakery products. The report also states that in addition to its technological function, carob gum is also used as a source of soluble fiber in dietary supplements and dietary products.
Frequently Asked Questions
Is E410 natural?
E410 is a polysaccharide of vegetable origin obtained from the seeds of the carob tree. Processes such as peeling, grinding and sieving are applied in its production; in its refined form, there are also dissolving and alcohol precipitation steps.
Is E410 harmful to health?
EFSA concluded in 2017 that there was no need to establish a numerical acceptable daily intake value for the general population and that there were no safety concerns in the reported uses. JECFA also gave it a "non-determined" NAME. Special products for infants are evaluated separately.
Is carob gum the same as carob flour?
Carob flour is obtained from the sweet fleshy part of the fruit, while carob gum is obtained from the endosperm of the kernel. One is a flavor and nutritional component, and the other is a thickening additive.
Is carob gum soluble in cold water?
It swells in cold water, but heating is required for full solubility. Therefore, it may be difficult to achieve the desired viscosity in cold processes.
Does carob gum cause allergies?
In the EFSA report, cases of hypersensitivity associated with carob gum were reported and it was evaluated that these reactions may be related to proteins in the gum. People with suspected food allergies should consult a physician.
This content is for informational purposes only; it is not a substitute for medical advice.
Carob Seed with Carob Türkiye
The quality of the carob gum starts with the raw material at the very beginning of the chain, i.e. the clean and correctly sorted carob kernel. The efficiency of the dehulling, germ separation and grinding steps is directly affected by the characteristics of the processed kernel.
At Carob Türkiye, we supply carob fruit, crumbs, flour/powder, kernel and extract. For detailed information about kernel Carob Seed You can review our product page, for your wholesale and export requests. Contact Now You can contact us on our page.
Domestic resources
Republic of Turkey Ministry of Food, Agriculture and Livestock, "Turkish Food Codex Regulation on Food Additives", Official Gazette, Issue: 28693, 30 June 2013 (Copy of the text of the Official Gazette). bezmialem.
edu. en/ phytotherapy/ en/ PublishingImages/ Pages/ … Kıvrak, N. E., "Determination of some physical and chemical properties of gum produced from carob seeds using different barking methods", Master's Thesis, Süleyman Demirel University Institute of Natural and Applied Sciences, 2011. I'm hungry.
SDU. edu. en/ handle/ 123456789/ 28782 Kıvrak, N. E., Aşkın, B., Küçüköner, E., "Comparison of Some Physicochemical Properties of Locust Bean Seeds Gum Extracted by Acid and Water Pre-Treatments", Food and Nutrition Sciences, 6(2), 278–286, 2015. doi.
org/ 10. 4236/ fns. 2015. 62028 Foreign sources
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), Mortensen, A., Aguilar, F., Crebelli, R. et al., "Re-evaluation of locust bean gum (E 410) as a food additive", EFSA Journal, 15(1), e04646, 2017. doi.
org/ 10. 2903/ j. efsa. 2017. 4646 EFSA Panel on Food Additives and Flavourings (FAF), Younes, M., Aquilina, G., Castle, L. et al., "Re-evaluation of locust bean gum (E 410) as a food additive in foods for infants below 16 weeks of age and follow-up of its re-evaluation as a food additive for uses in foods for all population groups", EFSA Journal, 21(2), e07775, 2023. doi.
org/ 10. 2903/ j. efsa. 2023. 7775 Barak, S., Mudgil, D., "Locust bean gum: Processing, properties and food applications—A review", International Journal of Biological Macromolecules, 66, 74–80, 2014. doi.
org/ 10. 1016/ j. ijbiomac. 2014. 02. 017 Dakia, P. A., Blecker, C., Robert, C., Wathelet, B., Paquot, M., "Composition and physicochemical properties of locust bean gum extracted from whole seeds by acid or water dehulling pre-treatment", Food Hydrocolloids, 22(5), 807–818, 2008. doi.
Scientific Resourcesorg/ 10. 1016/ j. foodhyd. 2007. 03. 007
