Carob Bean Gum (Clarified)

Carob Bean Gum (Clarified)

Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 82nd meeting 2016

Year of publication 2016

Pages 8p.

Publisher FAO/WHO ;

Product type Meeting

Edition 1

Full item page

Synopsis (short abstract) Carob bean gum, also known as locust bean gum, is a galactomannan polysaccharide obtained from the seeds of Ceratonia siliqua (L.) Taub. (Fam. Leguminosae). The ground endosperm consists mainly of high molecular weight (approximately 50,000-3,000,000) polysaccharides composed of galactomannans with a mannose:galactose ratio of about 4:1. The seeds are dehusked by treating the seeds with dilute sulfuric acid or with thermal mechanical treatments, elimination of the germ, followed by milling and screening of the endosperm to obtain native carob bean gum. The gum is clarified by dispersing in hot water, filtration and precipitation with ethanol or isopropanol, filtering, drying and milling. The clarified carob bean gum does not contain cell wall materials. Clarified carob bean gum in the market is normally standardized with sugars for viscosity and reactivity.

Meeting Session Number Sess. 82

Language English

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Carob bean gum (locust bean gum, carubin, algarroba, LBG, INS 410, CAS 9000-40-2, EINECS 232- 541-5) consists mainly of the high molecular weight (approximately 50-3,000 kDa) polysaccharides composed of galactomannans and is obtained from the endosperm of the seed of the carob (locust) tree. It is used as a thickener, stabilizer, emulsifier and gelling agent, and approved in most areas of the world (e.g. European Union, United States of America, Japan and Australia) for use in many foods and in certain foods for infants.
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