Locust Bean Gum (LBG) — Food Grade
Allzone Trading supplies food grade locust bean gum to dairy, frozen dessert and food manufacturers in Ontario, Quebec and across Canada. LBG is a galactomannan used for viscosity, ice-crystal control and synergistic gelling with carrageenan and xanthan. Viscosity grade and hydration behaviour are confirmed at quotation.
At a glance
- Product
- Locust Bean Gum (LBG)
- Grades
- Food Grade
- Typical applications
- Ice cream and frozen dessert stabiliser systems · Dairy and dairy alternative products · Cream cheese and processed cheese
- Packaging
- Packaging confirmed at quotation
- • Certificate of Analysis is provided against the confirmed shipment, grade and batch.
- • Manufacturer TDS and SDS are subject to grade and supplier confirmation and are available on request.
- • Grades, packaging and origin above are indicative sourcing options and are confirmed at quotation.
Available grades from container-direct sourcing
Food Grade
Specification confirmed against supplier technical data sheet at quotation.
Typical applications
- Ice cream and frozen dessert stabiliser systems
- Dairy and dairy alternative products
- Cream cheese and processed cheese
- Sauces, soups and dressings
- Bakery fillings and gelled systems
Why Canadian buyers choose us
- Container-direct sourcing coordinated through our Ontario logistics partner
- Supplier documentation (TDS, SDS, COA) requested and shared before order confirmation
- Specifications confirmed in writing at quotation stage — no assumed values
- LTL and FTL freight across Ontario, Quebec and Western Canada
- Quantities reviewed per enquiry, from smaller lots to full container loads
Typical industries served
Material identity
Locust bean gum (carob bean gum) — identifiers and the names buyers use
- CAS
- 9000-40-2
- Food additive number
- E410 / INS 410
- Source
- Galactomannan from Ceratonia siliqua seed endosperm
Also searched as
Abbreviations
Industry terminology
Identifiers are published for material identification. The exact specification of any offered grade is confirmed against supplier documentation at quotation.
Buyer intent coverage
Locust bean gum (carob bean gum) — what it is, where it is used, how it is chosen
Locust bean gum is bought for what it does to other gums. Its low galactose substitution allows the mannan backbone to interact with kappa carrageenan and xanthan, turning brittle gels elastic and cutting total stabiliser dose. In Canadian frozen dessert and cream cheese production it is the standard answer to heat shock and whey separation.
Primary uses
- Improving elasticity of kappa carrageenan gels
- Protecting ice cream against heat shock and iciness
- Preventing whey separation in cream cheese
- Adding creamy body without a slimy mouthfeel
Applications
- Ice cream and frozen dessert stabiliser blends
- Cream cheese and processed cheese
- Dairy desserts and cream products
- Gluten-free bakery
- Pet food gels
Advantages
- Cleanest mouthfeel of the common galactomannans
- Strong, well-documented synergy that reduces total gum dose
- Excellent heat-shock protection in frozen systems
- Effective at low concentration in blends
Limitations to consider
- Standard grades need heat to hydrate fully
- Supply and price are exposed to carob harvest variability
- Weaker standalone thickener than guar at the same dose
- Cold-soluble grades carry a premium
How to choose the right grade
- Decide hot-soluble or cold-soluble based on whether your process has a heat step
- State the synergy partner — kappa carrageenan or xanthan — and the target texture
- Specify a clarified grade only where solution clarity genuinely matters
- Give the viscosity target with hydration temperature and test conditions
Typical grades
- Food grade, hot-soluble
- Food grade, cold-soluble
- Clarified grade for clear systems
- Standardised frozen dessert blends
Comparable materials — how Locust bean gum (carob bean gum) sits against alternatives
- Tara gum — closest functional analogue with different supply exposure
- Guar gum — lower cost, weaker synergy, slightly slimy at dose
- Cassia gum — pet food applications
Comparable-material reference. Grade selection is confirmed at RFQ against your process.
Procurement coverage
How to specify, order and receive Locust bean gum (carob bean gum)
Written for procurement, quality and technical buyers in Canada and the United States. No numeric price, MOQ, stock or lead-time value is published — those are confirmed per shipment in the quotation and against the confirmed batch.
How buyers specify at RFQ
- Hydration behaviour (hot or cold soluble)
- Viscosity target with full test conditions
- Particle size / mesh
- Insolubles and clarity requirement
- Microbiological limits and documentation
Packaging options (industry-standard)
- Multi-wall paper or PP bag — the standard industrial dry-ingredient format
- Jumbo / FIBC bulk bag for high-volume users
- Packaging options and available pack sizes are confirmed with each quotation.
Storage & handling
- Store dry and sealed away from heat
- Hydrate above the specified temperature and hold for full development
- Pre-blend with sugar or other solids to avoid fisheyes
Documentation available
- Technical data sheet (TDS) for the offered grade
- Safety data sheet (SDS) in the format required for Canadian import
- Certificate of analysis (COA) against the confirmed batch
- Allergen, non-GMO, Halal and Kosher statements where the grade supports them
- Documentation is confirmed per batch at quotation; availability depends on the grade and supplier offered.
RFQ checklist for locust-bean-gum-lbg-canada
Include these fields to receive an accurate Canada-landed quotation
- Grade and function required (thicken, gel or stabilise)
- Target viscosity or gel strength with the test conditions you measure at
- Annual and per-shipment volume
- Packaging format your plant can receive
- Documentation and regulatory letters required
- Delivery province or port of discharge
- Synergy partner in the blend and whether your process has a heat step
Technical & procurement detail
Functional role of locust bean gum (lbg)+
Locust bean gum is a galactomannan with a low galactose substitution, which is what allows its smooth mannan regions to interact with kappa carrageenan and xanthan gum to form elastic gels that neither ingredient forms alone. On its own it thickens and controls water mobility.
The synergy is the reason it is bought+
Most LBG in industry is not bought for its own viscosity but for what it does in combination with carrageenan or xanthan. If you are designing a stabiliser blend, state which partner hydrocolloids are in the system so the correct viscosity grade is quoted.
Hydration temperature affects performance+
LBG hydrates fully only with sufficient heat, and under-hydrated gum wastes both cost and function. Share your process temperature and hold time so the supplier can confirm the grade will develop its full viscosity on your line.
Documentation and specification+
Functional values differ between producers and grades. Allzone confirms the applicable grade with the supplier before quoting and shares the technical data sheet and safety data sheet for the exact material offered, so the values you evaluate are the values you receive.
Frequently asked questions
Is locust bean gum the same as carob bean gum?+
Yes — both names describe the same galactomannan, and the source is confirmed in supplier documentation.
Which viscosity grade should I request?+
Viscosity grades differ by producer. State your target viscosity and process temperature and the matching grade will be requested.
What packaging is available?+
Packaging is confirmed with the supplier at quotation for the grade and quantity discussed.
Can I request a technical data sheet?+
Yes — the supplier technical data sheet and safety data sheet are shared for the exact grade quoted.
Can you deliver to Ontario and Quebec food plants?+
Yes. LTL and FTL freight is arranged across Ontario, Quebec and Western Canada, with container-direct supply for repeat volumes.
Technical knowledge for Locust Bean Gum LBG Food Grade — Canada
Engineering and purchasing guidance written for this material — understand it, apply it, compare options, specify a grade, and fix production problems.
Foundation Articles
Related products
Materials commonly quoted alongside Locust Bean Gum (LBG) by the same plants.
Xanthan Gum
Rheology modifier and thickener — gluten-free bakery and confectionery
Guar Gum Powder
Rheology modifier and thickener — bakery and gluten-free formulations
CMC (Carboxymethyl Cellulose)
Rheology modifier and thickener — ice cream and frozen desserts
Need a quote on Locust Bean Gum (LBG)?
Request pricing, TDS/SDS and available documentation. We usually acknowledge enquiries within one business day; samples are subject to supplier availability and product classification.