Allervibe
E410
Locust bean gum
A galactomannan gum milled from the seeds of the carob tree, used to thicken and stabilize.
i Additive Details
| Is E410 Locust bean gum safe?
Well tolerated by most people and not a declarable allergen in the EU. It is nonetheless a documented, if uncommon, sensitizer: occupational asthma and rhinitis have been reported in workers who inhale the powder, and isolated reactions after eating it have been described. The carob tree belongs to the legume family, which is worth knowing if you avoid legumes. Because it is fermentable, large amounts can cause bloating and gas.
| Uses
Thickens and stabilizes ice cream, cream cheese, yoghurt, sauces, soups, canned foods and gluten-free bakery. In frozen desserts it limits ice-crystal growth, keeping the texture smooth after storage. It is also the thickening agent in some anti-regurgitation infant formulas.
| Interactions
Strongly synergistic with xanthan gum (E415) and with kappa-carrageenan (E407), producing firmer and more elastic gels than either gum alone. Unlike guar gum (E412) it needs heat to hydrate fully, so it is normally added before a cooking step.
| Origin
Ground endosperm of the seeds of the carob tree (Ceratonia siliqua), an evergreen of the Mediterranean basin. The seeds are separated from the pod, the husk and germ are removed, and the remaining endosperm is milled. No chemical modification is involved.
| Daily Intake
No numerical ADI has been set. JECFA lists locust bean gum with an 'ADI not specified', and EFSA's 2017 re-evaluation concluded there is no safety concern at the reported levels of use, so no numerical limit was considered necessary.
Information is sourced from public regulatory bodies (EFSA, FDA, WHO) and is for reference only. Always read the package and consult a healthcare professional for medical advice.
Related additives
- E414 Acacia gum (Gum arabic) A soluble fibre made from the hardened sap of Acacia senegal and Acacia seyal trees, used as a thickener, emulsifier and glazing agent.
- E412 Guar gum A galactomannan gum milled from guar beans, a legume, used to thicken and stabilize.
- E440 Pectins A family of plant polysaccharides extracted mainly from citrus peel and apple pomace, used as a gelling agent.
- E466 Carboxymethyl cellulose A chemically modified, water-soluble cellulose used as a thickener, stabilizer and bulking agent, also labelled cellulose gum.
- E1412 Distarch phosphate A modified starch whose chains are cross-linked with phosphate groups so that it withstands heat, acid and stirring.
- E1442 Hydroxypropyl distarch phosphate A modified starch that is both cross-linked with phosphate and etherified with hydroxypropyl groups, which gives it freeze-thaw stability.
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