Carob Gum vs. Xanthan and Guar Gum
Three of the most well-known hydrocolloids used in the food industry for consistency, stability and texture control are carob gum (E410), guar gum (E412) and xanthan gum (E415). The first two are galactomannans obtained from the endosperm of plant seeds; xanthan is a polysaccharide produced by microbial fermentation. Although these three gums are often mentioned side by side in the same product group, their chemical structures, behavior in water and interactions with each other are markedly
Read MoreUse of Carob Gum in Ice Cream
Carob gum (E410) is one of the longest-used stabilizers in the ice cream industry. The smooth texture of ice cream depends on how much the ice crystals grow during storage; carob gum helps slow this growth, giving the mixture body and delaying melting. It is most often included in stabilizer blends with other hydrocolloids such as carrageenan, guar gum, or xanthan because it has some limitations when used alone.
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Locust Bean Gum (LBG) World Market
Locust bean gum (locust bean gum, LBG or E410) is a natural thickener obtained from the endosperm of carob seeds and is considered the most valuable product of carob. It has a wide range of uses, from ice cream to dairy products, from pet food to medicines and cosmetics.
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