Locust bean gum

Locust bean gum, also called carob bean gum, is described in the U.S. regulations as the macerated endosperm of the seed of the locust (carob) bean tree, Ceratonia siliqua, a leguminous evergreen tree. Smaller amounts of seed coat and germ are also present. Its listed function is as a stabilizer and thickener.

The regulation sets maximum levels as served: 0.15 percent for baked goods and baking mixes, 0.25 percent for nonalcoholic beverages and bases, 0.8 percent for cheeses, 0.75 percent for gelatins, puddings, fillings, jams and jellies, and 0.5 percent for all other food categories.

In dessert making it is a quiet, behind-the-scenes ingredient, listed with the gelatins, puddings, fillings, jams and jellies it may thicken.