Locust bean gum
Score impact
+0.10
points/product
Description
Locust bean gum, identified as food additive E410, is a natural thickener and stabilizer obtained from the seeds of the carob tree (Ceratonia siliqua), a tree native to the Mediterranean region. Industrially, the seeds are lightly roasted to separate the husk, then ground and the endosperm is extracted, purified, and dried to obtain a fine powder ranging from white to yellowish.
Chemically, it is a galactomannan composed of a linear mannose chain with galactose branches. Its main property is the ability to form viscous solutions in cold water, although heating is required to achieve maximum viscosity. It is stable over a wide pH range (3-11) and resistant to enzymatic hydrolysis. Its primary function is to thicken, gel (in combination with other hydrocolloids such as xanthan gum), and stabilize emulsions and suspensions.
Historically, it has been used since ancient times in Mediterranean cuisine, and was approved as an additive in the European Union in 1995. EFSA (European Food Safety Authority) and WHO (World Health Organization) have evaluated its safety on multiple occasions, establishing an Acceptable Daily Intake (ADI) of 'not specified', indicating that no numerical limit is necessary as it is considered safe at usual consumption levels.
The overall safety assessment is very high, with no known adverse effects. On food labels, it must appear as 'locust bean gum' or 'E410'. It is a widely accepted and used food additive in the food industry, supported by food safety and EFSA evaluations.
E410 is used in a wide variety of food categories as a thickener, stabilizer, and gelling agent. According to EC Regulation 1333/2008, it is authorized in numerous products without a specific maximum limit (quantum satis) in most cases, except for some such as ice cream (up to 10 g/kg) and fermented dairy products (up to 5 g/kg).
In the Spanish market, it is commonly found in ice cream, sauces (such as mayonnaise and ketchup), dairy products (yogurt, custard), desserts, sliced bread, plant-based beverages, and processed meat products. It is also used in gluten-free and dietary foods. Compared to the FDA, which also considers it GRAS (Generally Recognized as Safe), the limits are similar. In Japan, its use is permitted without specific restrictions.
The versatility of E410 makes it a key ingredient for achieving creamy and stable textures in a wide range of food products.
Locust bean gum (E410) is considered safe by EFSA and WHO, with no documented adverse effects in humans at usual usage levels. Toxicological studies in animals have shown no acute toxicity, chronic toxicity, genotoxicity, or carcinogenicity. As a soluble fiber, excessive consumption could cause mild gastrointestinal discomfort such as gas or bloating in sensitive individuals, but no significant cases have been reported.
No interactions with medications or particularly sensitive populations are known, except for possible very rare allergies (not documented in scientific literature). EFSA concludes that there is no need to establish a numerical ADI, as dietary exposure does not pose a health risk.
In conclusion, E410 is a safe additive with no relevant side effects, supported by decades of use and rigorous scientific evaluations.
- Carob gum
- Carob bean gum
- Locust bean gum
Products in our Spanish database containing this additive
Examples found in ComerClaro Spanish product database
Product names and supermarket data may appear in Spanish.
Classification:
Statistics
19
total views
Something wrong?
If you notice incorrect or incomplete information, help us improve the platform.