locust bean gum
st. john's bread gum (ceratonia siliqua)
 
Notes:
Carob Bean dried and powdered endosperm from the seeds produce a most useful gum, known as Locust Bean Gum. The locust bean gum is in several respects superior to tragacanth. Locust bean gum is used extensively in cosmetic preparations. derived from the seeds of ceratonia siliqua tree; straight chain polymer of mannose with one galactose on every fourth mannose; mw approx 310,000; see also record for guar gum (supercol gf). Stabiliser, thickener Locust bean gum (also known as carob gum, carob bean gum, carobin, E410) is a galactomannan vegetable gum extracted from the seeds of the Carob tree. It is used as a thickening agent and gelling agent in food technology. It is soluble in hot water.
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      Product(s):
      12-67500 LOCUST BEAN GUM POWDER, Kosher
       
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Name: ceratonia siliqua l. gum
CAS Number: 9000-40-2 
Other: 37231-31-5
ECHA EC Number: 232-541-5
FDA UNII: V4716MY704
MDL: MFCD00131257
Category: carrier solvents, encapsulating agent for food additives, flavorings, stabilizers and absorbents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
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NCBI: Search
 FDA/DG SANTE Petitions, Reviews, Notices:
184.1343 Carob Bean Gum View-review
EU SANCO Locust bean gum View-review
JECFA Food Additive: Carob Bean Gum

Carob Bean Gum (Clarified)
GSFA Codex: Carob bean gum (410)

Carob bean gum (410)
DG SANTE Food Additives: locust bean gum
FEMA Number: 2648  st. john's bread gum (ceratonia siliqua)
FDA Mainterm: LOCUST (CAROB) BEAN GUM
FDA Regulation:
FDA PART 133 -- CHEESES AND RELATED CHEESE PRODUCTS
Subpart B--Requirements for Specific Standardized Cheese and Related Products
Sec. 133.178 Pasteurized neufchatel cheese spread with other foods.


FDA PART 133 -- CHEESES AND RELATED CHEESE PRODUCTS
Subpart B--Requirements for Specific Standardized Cheese and Related Products
Sec. 133.179 Pasteurized process cheese spread.


FDA PART 150 -- FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PRODUCTS
Subpart B--Requirements for Specific Standardized Fruit Butters, Jellies, Preserves, and Related Products
Sec. 150.141 Artificially sweetened fruit jelly.


FDA PART 150 -- FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PRODUCTS
Subpart B--Requirements for Specific Standardized Fruit Butters, Jellies, Preserves, and Related Products
Sec. 150.161 Artificially sweetened fruit preserves and jams.


FDA PART 182 -- SUBSTANCES GENERALLY RECOGNIZED AS SAFE
Subpart A--General Provisions
Sec. 182.20 Essential oils, oleoresins (solvent-free), and natural extractives (including distillates).


FDA PART 184 -- DIRECT FOOD SUBSTANCES AFFIRMED AS GENERALLY RECOGNIZED AS SAFE
Subpart B--Listing of Specific Substances Affirmed as GRAS
Sec. 184.1343 Locust (carob) bean gum.


FDA PART 186 -- INDIRECT FOOD SUBSTANCES AFFIRMED AS GENERALLY RECOGNIZED AS SAFE


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Physical Properties:
Appearance: white to pale beige powder (est)
Food Chemicals Codex Listed: No
Shelf Life: 12.00 month(s) or longer if stored properly.
Storage: store in cool, dry place in tightly sealed containers, protected from heat and light.
Soluble in:
 alcohol
 water
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Organoleptic Properties:
Odor Strength: none
Odor Description:
at 100.00 %. 
bland almost odorless
  
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Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: binding agents
emollients
emulsion stabilisers
film formers
masking agents
viscosity controlling agents
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Suppliers:
Africorp
Locust Bean Gum
Odor: characteristic
Use: This flowering shrub is part of the pea family known as Fabeceae. The tree grows up to 10 metres and has a thick trunk. It consists of leaves and legume beans which are edible. The fruit of Carob is a pod, pods take a year to develop and only the dried pods are consumed by humans.
BOC Sciences
For experimental / research use only.
Locust bean gum
Cargill, Inc.
Viscogum® Locust Bean Gum
Odor: bland
Use: Used alone, galactomannans such as guar and locust bean gum thicken and form viscous, shear thinning solutions. Locust bean gum contains more smooth zones making it insoluble at room temperature and, unlike guar, it can cross-link xanthan and kappa carrageenan to form mixed gels.
CP Kelco
GENU® GUM
Flavor: characteristic
refined locust bean gum for food application such as ready-to-consume desserts.
Diffusions Aromatiques
CAROUBE OLEORESINE
Foodchem International
Locust Bean Gum/ Carob Gum
P.L. Thomas
Locust Bean Gum
Pangaea Sciences
Locust Bean
Penta International
LOCUST BEAN GUM POWDER, Kosher
TIC Gums
Caragum® 200
Flavor: characteristic
Caragum® 200 is a special blend of gums designed to impart viscosity when added to cold water and further boost viscosity after heating to 180° F. Caragum 200 thickens and adds body to products such as soups, sauces, and gravies. Cargaum 200 is widely used to replace wheat starch in traditional sauces and replace other starches to allow for more delicate flavors to be detected.
TIC Gums
Caragum® 300 2473
Flavor: characteristic
Caragum® 300 is a blend of stabilizers developed as a low cost replacement for locust bean gum in fruit preparations, sauces, and cream cheese. Thissystem replaces locust bean gum at a 1:1 ratio. See also Stabilizer XC-424
TIC Gums
TIC Pretested® Locust Bean Gum POR/A Powder
Flavor: characteristic
Using a process which eliminates the dark seeds, this grade of Locust Bean Gum is both higher in viscosity and with fewer specks than typical Locust Bean Gum. Locust Bean Gum has excellent freeze/thaw and water binding characteristics which make it ideal for frozen dairy products and cream cheese applications. TIC GUMS has developed proven replacements, formulated when pricing for Locust Bean Gum rose.
TIC Gums
TIC Pretested® Locust Bean Gum POR/A2 Powder
Flavor: characteristic
TIC Pretested Locust Bean Gum POR/A2 has excellent freeze/thaw and water binding characteristics which make it ideal for frozen dairy products and cream cheese applications. Locust Bean Gum POR/A2 is synergistic with carrageenans and xanthan gum. Typical usage levels range from 0.1% to 0.3%. Locust Bean Gum POR/A2 is more acid tolerant than Guar Gum. Most gums that thicken are cold water soluble, but Locust Bean POR/A2 needs to be heated to 165°F in order to fully hydrate. Some processes are able to utilize the low viscosity at lower temperatures to their advantage.
TIC Gums
TICorganic® Locust Bean Gum Powder
Flavor: characteristic
TICorganic® Locust Bean Gum Powder is available to thicken gravies, sauces dairy products. TICorganic Locust Bean Gum will disperse in cold water and partially swell, but typically requires heating to 165 F in order to fully hydrate. Higher temperatures may be required where there is little free water available. TICorganic Locust Bean Gum Powder provides excellent freeze/thaw stability characteristics, is compatible with starches and guar gum.
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Safety Information:
European information :
Most important hazard(s):
None - None found.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50  13000 mg/kg
Food & Drug Research Laboratories, Inc., Papers. Vol. 124, Pg. -, 1976.

oral-rabbit LD50  9100 mg/kg
Food & Drug Research Laboratories, Inc., Papers. Vol. 124, Pg. -, 1976.

oral-mouse LD50  13000 mg/kg
Food & Drug Research Laboratories, Inc., Papers. Vol. 124, Pg. -, 1976.

oral-hamster LD50  10000 mg/kg
Food & Drug Research Laboratories, Inc., Papers. Vol. 124, Pg. -, 1976.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: carrier solvents, encapsulating agent for food additives, flavorings, stabilizers and absorbents
Recommendation for locust bean gum usage levels up to:
 not for fragrance use.
 
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
Click here to view publication 3
 average usual ppmaverage maximum ppm
baked goods: -150.00000
beverages(nonalcoholic): -2900.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: -980.00000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -1200.00000
fruit ices: -1200.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
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Safety References:
European Food Safety Authority (EFSA) reference(s):
Re-evaluation of locust bean gum (E 410) as a food additive
View page or View pdf
ClinicalTrials.gov: search
NLM Hazardous Substances Data Bank: Search
Chemical Carcinogenesis Research Information System: Search
Cancer Citations: Search
Toxicology Citations: Search
Carcinogenic Potency Database: Search
Env. Mutagen Info. Center: Search
NLM Developmental and Reproductive Toxicity: Search
EPA Substance Registry Services (TSCA): 9000-40-2
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 2
 ceratonia siliqua l. gum
Chemidplus: 0009000402
EPA/NOAA CAMEO: hazardous materials
RTECS: OJ8690000 for cas# 9000-40-2
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References:
 ceratonia siliqua l. gum
Canada Domestic Sub. List: 9000-40-2
Pubchem (sid): 135359505
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Other Information:
FDA Everything Added to Food in the United States (EAFUS): View
FooDB: FDB020189
Export Tariff Code: 1302.32.0000
FDA Listing of Food Additive Status: View
Haz-Map: View
Wikipedia: View
FAO: CAROB BEAN GUM
FAO: SEED GUMS
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Potential Blenders and core components note
 
None Found
 
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Potential Uses:
 binding agents 
 emollients 
 emulsion stabilisers 
 film formers 
 viscosity controlling agents 
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Occurrence (nature, food, other): note
 carob bean
Search Trop  Picture
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Synonyms:
 caragum 200
 caragum 200 FF
 caragum 300 2473 Powder
 carob bean gum (ceratonia siliqua)
 ceratonia siliqua gum
 locust bean gum
 st johns bread gum (ceratonia siliqua)
 st. john's bread gum (ceratonia siliqua)
 st. john's-bread gum (ceratonia siliqua)
 TIC pretested locust bean gum POR/A powder
 TIC pretested locust bean gum POR/A2 powder
 TICorganic caragum 200
 TICorganic locust bean gum powder
 viscogum locust bean gum
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Articles:
PubMed: Fruit pod extracts as a source of nutraceuticals and pharmaceuticals.
PubMed: Antifungal activity of Moroccan medicinal plants against citrus sour rot agent Geotrichum candidum.
PubMed: Ephedra alte (joint pine): an invasive, problematic weedy species in forestry and fruit tree orchards in Jordan.
PubMed: Antioxidant and cytotoxic activities of carob tree fruit pulps are strongly influenced by gender and cultivar.
PubMed: Antidepressant activity of Ceratonia siliqua L. fruit extract, a source of polyphenols.
PubMed: Differential attraction of Aedes albopictus in the field to flowers, fruits and honeydew.
PubMed: Proanthocyanidin metabolites associated with dietary fibre from in vitro colonic fermentation and proanthocyanidin metabolites in human plasma.
PubMed: Anthelmintic activity of some Mediterranean browse plants against parasitic nematodes.
PubMed: Nutrient content of carob pod (Ceratonia siliqua L.) flour prepared commercially and domestically.
PubMed: Some compositional properties and mineral contents of carob (Ceratonia siliqua) fruit, flour and syrup.
PubMed: Identification and quantification of polyphenols in carob fruits (Ceratonia siliqua L.) and derived products by HPLC-UV-ESI/MSn.
PubMed: Apical pattern of fruit production in the racemes of Ceratonia siliqua (Leguminosae: Caesalpinioideae): role of pollinators.
PubMed: Studies in the Turkish Carob (Ceratonia siliqua L.) : IV. Acidic auxin-like and inhibitory substances in fruit morphogenesis.
PubMed: Inhibitors from Carob (Ceratonia siliqua L.): II. Effect on Growth Induced by Indoleacetic Acid or Gibberellins A(1), A(4), A(5), and A(7).
PubMed: The occurrence of abscisic acid in inhibitors B1 and C from immature fruit of Ceratonia siliqua L. (carob) and in commercial carob syrup.
PubMed: Inhibitors from Carob (Ceratonia siliqua L.) I. Nature of the Interaction With Gibberellic Acid on Shoot Growth.
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