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People first ground the seeds of the carob tree for food and thickening long before any glossy research paper named their extract. Even in the Mediterranean centuries ago, folks noticed carob powder would plump up even the thinnest soup. Later, as industries sought plant replacements for expensive animal-derived thickeners, the tide shifted from curiosity to commerce. By the 20th century, as scientists learned to separate galactomannan gum from the seed’s core, it became a mainstay for thickening, stabilizing, and enhancing foods by doing more with less. Carob Bean Gum, or locust bean gum, did not begin in high-tech factories; its path wound from village kitchens, through experimental food labs, and finally into today’s regulatory standards.
Carob Bean Gum comes straight from the seeds of the Ceratonia siliqua tree, harvested mainly around the Mediterranean. After seed collection, mills separate the germ, hull, and galactomannan-rich endosperm, which gets dried and milled into a fine powder. This powder—pale cream in color—brings a mild, neutral flavor. It has strong thickening power in dairy, meat, bakery, and beverage applications. Common synonyms include locust bean gum, E410, and sometimes the less clear “galactomannan from carob.” In the commercial world, it gets sold under names hinting at purity or origin, but it’s all cut from the same cloth: a high-molecular-weight polysaccharide with plenty of uses.
Carob Bean Gum carries a galactomannan backbone. The structure consists of a long chain of mannose units joined by short galactose side chains. This pattern means it thickens fluids well at low concentrations, forms gels alongside other gums, and dissolves smoothly in hot water. Insoluble in cold water, it forms dispersions that become viscous only after heating, a feature particularly handy for those who want to avoid lumps in the production line. Chemically, it has a ratio of mannose to galactose usually close to 4:1, giving it that unique balance between rigidity and flexibility when mixed with other hydrocolloids or starches.
Most commercial-grade carob bean gum lists a minimum galactomannan content near 80%, with protein and ash below set limits to avoid off-flavors or impurities. Moisture usually hovers below 14%. Food-grade gum rides under the E410 mark in Europe, and the FDA recognizes it as GRAS, a safe bet for food use in the United States. Labels state “carob bean gum,” “locust bean gum,” or “E410,” with clear distinction for organic or conventional sources to satisfy regulatory bodies and consumer watchdogs. You’ll see kosher and halal stamps on many packages, showing the universal reach and safety standards of the product.
Seed pods get cracked open by mechanical rollers in mills, then winnowed to collect the endosperm. After a thorough rinse and dry to shake dirt, a second grinding reduces the endosperm to fine powder. The process skips chemicals—the product gets cleaned only by mechanical and water methods, preserving the natural structure. Some manufacturers add a gentle heat treatment to lower microbial loads for food safety. To make a solution, the gum gets sprinkled over boiling water and whisked, allowing the long chains to unwind and catch water molecules—one of the reasons carob bean gum remains a favorite in jams, sauces, and dairy.
By itself, carob bean gum thickens, but combining it with other hydrocolloids such as xanthan or carrageenan brings out unexpected gel and viscosity profiles. The galactomannan backbone can be split using acid or enzymatic reactions, changing solubility or viscosity to fit very specific end uses like better freeze-thaw stability or a smoother mouthfeel. Modified carob bean gums—often produced under controlled heat or pH conditions—can decrease or increase performance in particular industrial recipes, all while steering clear of questionable chemical solvents.
In food factories and technical literature, carob bean gum hides under several names. Locust bean gum and E410 are best known, but product catalogs sometimes reference “carob seed flour,” “carubin,” or simply “galactomannan.” Each name signals a similar origin and structure, but commercial blends often include other stabilizers, so users watch for specific supplier labels and technical sheets. Renowned brands mark packages with codes signifying viscosity grades or purity level, guiding buyers toward a solution that fits their application.
Safety standards for carob bean gum remain strict and clear. Global agencies including the FDA, EFSA, and JECFA maintain tolerance levels for purity, heavy metals, and microbial contamination. Most countries require checks for Salmonella, E. coli, mycotoxins, and provide clear guidance about allowable moisture and protein. In facilities, operators stick to clean-in-place protocols, controlling air and surfaces that touch the gum. Companies get frequent site audits and batch traceability checks. Since carob bean gum often goes into foods for children or vulnerable populations, pressure stays high to meet comprehensive standards, not only for health safety but for transparency as well.
Carob bean gum has no shortage of jobs across industries. Dairy producers rely on it to thicken yogurts, keep ice cream creamy, and prevent ingredient separation. Bakeries incorporate it for bread softness, longer freshness, and dough pliability. Processed meats gain juiciness, and sauces and dressings pour smoothly, not watery. Gluten-free products often use it to mimic the elasticity lost from missing wheat. Dog food factories, too, look to carob bean gum to keep moisture even and create a good bite without artificial ingredients. In pharmaceuticals, tablets use carob gum as a binder or slow-release agent. Cosmetics and personal care products, such as lotions or gels, benefit from its ability to suspend pigments and create a smooth, rich texture.
Scientists keep pushing the boundary of carob bean gum functionality. Blends with other hydrocolloids or dietary fibers explore new realms of fat replacement or calorie reduction in food. Analytical labs continue sequencing the gum’s molecular weight distribution to predict performance or design custom blends for vegan cheese, plant protein drinks, or even edible films. Environmental researchers test byproducts from carob processing, investigating sustainable animal feed or biodegradable packaging materials. Universities frequently secure grants to look at carob’s antioxidant characteristics or ability to stabilize probiotics in functional foods. The race never slows; even legacy ingredients become innovative platforms for product launches and patent ideas.
Toxicologists and nutritionists have put carob bean gum under the microscope for decades. Most studies—whether on lab animals or human volunteers—report no adverse effects even at high dietary inclusion levels. Gut tolerance is high, since the gum doesn’t break down in the stomach or small intestine, but ferments in the colon; this property has fueled interest in its prebiotic potential. Both the FDA and EFSA have reviewed long-term safety data, giving carob bean gum a green light for infants and sensitive groups in prescribed amounts. Well-documented research also tracks impurities—any lot with too much lead, pesticide, or allergen is pulled from the market before reaching consumers. Current toxicology studies search for rare sensitivities, but consensus builds around safety when sourced responsibly and processed properly.
Food trends lean toward clean labels, plant-based ingredients, and products that deliver functionality without a laundry list of additives. Carob bean gum checks these boxes, maturing from heritage product to future-forward staple as vegan, gluten-free, and allergen-sensitive diets grow worldwide. On the technical side, interest runs high in tailoring carob gum blends with microbial cultures to improve gut health or create entirely new foods like vegan cheeses that melt and stretch. Analytical chemists pursue even finer modifications, looking to boost solubility at cold temperatures or enhance shelf life in acidic foods. Sustainability also offers fresh challenges and opportunities: local sourcing of carob trees, whole-pod utilization, and new markets for co-products. Underpinning all of this, regulatory authorities keep raising the standards for purity and transparency, which benefits everyone along the chain—from farmer to manufacturer to consumer.
Carob bean gum, or locust bean gum, comes from the seeds of the carob tree. Mediterranean farmers have relied on these trees for generations, harvesting the pods and transforming them into something pretty useful for our food. Companies grind the seed's endosperm into a flour. This powder turns out to be a smart tool for modern food makers, who look for natural ways to thicken, stabilize, and improve texture without heavy processing or strange chemicals.
Walk through any grocery store and you’ll notice foods that lean on this ingredient. Dairy products, especially, depend on it. Yogurt gets a creamier feel, and ice cream can stay smooth even after sitting in your home freezer for weeks. Shoppers don’t always spot carob bean gum on labels, but it’s making sure cottage cheese feels pleasant on your tongue and prevents your favorite chocolate milk from separating.
Growing up with digestive issues, I remember my parents always double-checking every ingredient list. They picked brands with carob bean gum over artificial thickeners. The results sat easier on my stomach. For families like mine, and for those choosing vegetarian or vegan diets, carob bean gum provides a safe, plant-based option that doesn’t bring along the baggage that comes with some alternatives.
Food producers must balance texture, shelf life, and nutrition. Guar gum and xanthan gum also do this job. But studies show carob bean gum works well at lower doses and comes with fewer reports of intolerance or allergies. The U.S. Food and Drug Administration marks it as safe, and you’ll find it under the code E410 in Europe. Whether you look at scientific reviews or practical kitchen experience, carob bean gum reliably keeps food fresh and appealing. According to a 2022 article in the journal Comprehensive Reviews in Food Science and Food Safety, carob bean gum not only acts as a thickener but can also benefit blood sugar levels by slowing digestion. Compared to gums processed through fermentation or with solvents, carob bean gum stands out as simple and low-impact.
Cost and sourcing can hold companies back. Sourcing carob beans in bulk depends on Mediterranean weather and agricultural practices. In drought years, prices jump and supply chains get shaky. Food scientists and policy makers can approach this by supporting diversified farms and local growing initiatives. Investing in sustainable carob cultivation can help us weather supply issues and keep products affordable.
Transparency on food labels matters, too. Parents and allergy sufferers want clear information, not mysterious chemical names. Specific labeling helps shoppers make informed choices and allows the market to reward producers who put care into their ingredients.
Carob bean gum shows how natural ingredients can reshape food. Every time I read a yogurt label and see a short list of familiar words, I know companies heard what shoppers like me want. Researchers, farmers, and food producers each have a role to play—building a food system that works for both taste and health. Carob bean gum doesn’t fix every problem, but for people seeking simple, plant-based food, it offers a clear step in the right direction.
Carob bean gum shows up on food labels as E410. It’s a natural thickener pulled from the seeds of the carob tree. Cafes and manufacturers use it for its thick, smooth texture in everything from dairy-free ice cream to gluten-free baked goods. Most people might not notice it in the ingredient list unless they're looking for plant-based or vegan labels. For anyone with allergies, reading those tiny ingredients can mean the difference between feeling fine after a snack or needing medication.
For friends who deal with food allergies or intolerances, life often revolves around reading labels and researching every unknown ingredient. Some additives, like soy lecithin, raise red flags for allergy-prone folks. Others, like carob bean gum, pop up as less obvious risks. Most people I know navigating allergies look for patterns: what brings a rash, what sets off a stomach issue. Carob bean gum falls into one of those gray areas—rarely the star of allergy headlines, but not completely off every risk list either.
Several health organizations, including the FDA and EFSA, grant carob bean gum safe status for general use. No major studies link it to common allergenic reactions. Few cases pop up, but doctors report wild cards like hives or asthma for those with severe legume allergies. Since carob beans sit in the legume family with peanuts and soybeans, anyone with a history of legume allergies should watch closely. The Mayo Clinic and Food Allergy Research & Education groups also point out that, while rare, an allergic reaction can happen with any new or plant-derived ingredient.
Food companies have a big job. They keep customers safe by labeling possible allergens and explaining ingredients clearly. EU and US rules list the top food allergens that must be declared (like milk, peanuts, tree nuts, soy, egg, wheat, fish, and shellfish). Carob bean gum doesn’t land on that main list, so labels often don’t scream its source. For most, this causes no trouble. For a peanut-allergic child trying dairy-free yogurt, a new plant ingredient still feels like a gamble without more detail on the label.
Whenever someone with legume allergies discovers an ingredient like carob bean gum, it helps to check with their doctor before diving in. Allergists recommend food trials in a safe environment for plant-derived ingredients. In my own experience, eating out or trying new brands often means calling customer service. Sometimes, companies provide a full ingredient breakdown and allergen process, sometimes they don’t. Sticking to certified allergen-free products or calling ahead offers peace of mind.
Better ingredient labeling would take some of the guesswork out of allergy management. Listing not just “carob bean gum,” but also noting its plant and legume origins, could help those double-checking for possible cross-reactions. Allergy advocacy groups push for more transparency, especially as food trends bring lesser-known plant thickeners into the mainstream. If anyone feels unsure about carob bean gum or sees a pattern of adverse reactions, it makes sense to bring that up at the allergist’s office and file a report with national food safety groups.
For most people, carob bean gum doesn’t cause trouble. It thickens foods and keeps things smooth in dairy-free and gluten-free options. People with legume allergies may want to check twice. Reading labels, asking for allergen info, and consulting a doctor build a layer of safety that matters in every meal.
Carob bean gum comes from the seeds of the carob tree, often found in Mediterranean countries. Food companies use carob bean gum, also called locust bean gum, as a thickener or stabilizer in ice cream, yogurt, cream cheese, and many plant-based milks. Its knack for making things creamy and smooth draws plenty of attention in food manufacturing. Most people eating processed foods have probably swallowed carob bean gum, even if they never thought about it.
Carob bean gum belongs to a family of plant fibers known as galactomannans, and the biggest benefit comes down to its fiber content. Fiber supports smoother digestion and healthy gut bacteria. I’ve seen studies where folks with mild constipation or sluggish digestion found some relief by swapping out lower-fiber foods with those containing carob bean gum. Since it absorbs water, it bulks up stool and can ease bowel movements for some people.
On the nutrition label, you won’t find calories from the gum itself since the body hardly digests it. Still, fiber helps slow sugar absorption, so diabetic patients may find a small advantage in foods thickened with carob bean gum over those with high-sugar stabilizers. Though big promises often make headlines, the evidence for carob bean gum lowering cholesterol or making people lose weight remains uncertain. The research is early, and a high-fiber diet needs more than just a sprinkle of thickener.
It’s worth mentioning that carob, compared to some other gums, rarely triggers allergies. Celiac patients and gluten-sensitive folks can eat it without issue. Several infant formulas rely on the gum to reduce spit-up and help formula feel gentler on babies’ stomachs, supported by research from pediatric nutrition journals. That’s not to say every baby, parent, or doctor agrees, but the evidence keeps growing.
Although most people eat carob bean gum without trouble, some report gas, bloating, or loose stools when they take in lots of it at once. Gastroenterologists see this more in people who add fiber too fast or already have sensitive guts. Anyone whose digestive tract feels unpredictable knows the tug-of-war between bulking up with fiber and keeping things calm. These side effects rarely last long and usually fade as the body adjusts.
Years ago, I read case reports where people with rare allergies to carob experienced hives or breathing issues. These cases stay exceptionally rare, and allergy doctors don’t call carob bean gum a high-risk food. Anyone with a record of many food allergies should still stay alert.
People curious about food additives and processed foods ask: is it better than alternatives? Some processed foods swap out carob bean gum for guar gum, xanthan gum, or carrageenan. Those have their own pros and cons. Carob bean gum holds up pretty well—for most people, it causes less digestive upset than carrageenan, for example. Still, looking out for added gums as a group can help people interested in a less processed diet.
Moderation and variety steer most people right, especially with fiber or food additives. Natural foods offer fiber in forms the body recognizes best: fruits, beans, whole grains, and vegetables. Processed foods with gums, including carob bean gum, can fill a gap in convenience or texture. But gut health responds to the whole pattern, not just a single ingredient on a label.
Seeking products with carob bean gum rarely hurts, unless you have a known sensitivity or some chronic digestive problem. Doctors and dietitians often suggest easing into higher fiber intakes, drinking enough fluids, and staying clear-eyed about what’s actually causing gut symptoms. If a product gives a stomach ache, it rarely pays off to tough it out.
Carob bean gum won’t fix major health problems, but as an ingredient, it mostly helps more than it hurts. Anyone hoping for large health changes won’t find the answer in just one thickener, but in the choices they make each day—whole foods, enough fiber, a bit of common sense.
Standing in the baking aisle, it can be tough to make sense of long ingredient lists on pre-packaged foods. Carob bean gum often pops up in bread, ice cream, or plant-based milk—yet most people glance right past it, never giving a thought to where it comes from. Looking at vegan and vegetarian diets, people have every reason to ask: does this thickener line up with those ethical and dietary choices?
Carob bean gum has a completely plant-based background. Workers extract it from the seeds of the carob tree, native to the Mediterranean. In my own kitchen, I’ve found carob powder right next to cocoa on the supermarket shelf. The gum, also known as locust bean gum, doesn’t require any animal products in its journey from seed to food additive. Factories crush and mill the seeds, and water helps separate the gum from the rest of the material. Science backs this up: the European Food Safety Authority reports its origin and safety clearly. If clear, plant-based origins matter, carob bean gum checks that box.
Some food manufacturers mix animal products into processing steps that aren’t obvious from reading the label. That concern comes up with additives more often than you’d think. Gelatin, for example, sneaks in from animal bones. Carob bean gum avoids these entanglements, based on guidelines from respected organizations like the Vegetarian Society and Vegan Society. Vegans and vegetarians who avoid honey, beeswax, or animal enzymes find no such risk in carob bean gum production. In practice, checking with brands or looking for those familiar vegan or vegetarian labels brings peace of mind.
Companies prize carob bean gum for its ability to improve food texture. I’ve watched ice cream makers stir it in for its thickening powers, keeping frozen desserts creamy without heavy use of dairy or eggs. As ethical diets spread, more chefs and manufacturers swap out animal-derived emulsifiers for carob bean and other plant-based gums. Environmental groups and consumer watchdogs recommend it as a sustainable option because carob trees thrive without much water or pesticides.
No food is perfect. Some people with a history of irritable bowel struggle with gums like carob bean, especially in large amounts. The stomach can feel uncomfortable after eating excessive serving sizes. All the same, in reasonable quantities, scientific studies show carob bean gum is safe and non-toxic. For those living with allergies, it rarely causes reactions and seems safer than alternatives such as guar gum or xanthan gum, which sometimes cause bloating.
Shoppers want simple answers to their questions. Companies could do more by making their sourcing and processing methods clearer. Vegan and vegetarian communities trust companies conducting third-party inspections or gaining certifications. If manufacturers use honest labeling and direct sourcing, that builds confidence for everyone, not just people following plant-based diets.
As plant-based eating moves from a niche to the norm, more food businesses opt for sustainable and animal-free additives. Carob bean gum’s popularity in vegan desserts, dairy alternatives, and gluten-free bread proves that food can be rich and satisfying without animal input. My own experience switching to vegan snacks always turns out better with smart, straightforward labels and ingredients like carob bean gum on the list.
Most home cooks and food manufacturers depend on staples like guar gum and xanthan gum to thicken foods, keep salad dressings from separating, or improve gluten-free dough. Lately, interest in carob bean gum—better known as locust bean gum—has picked up. Some see it as a cleaner option or a way to avoid common allergens. The question shows up across recipe blogs and professional kitchens: can carob bean gum really stand in for those everyday workhorses?
Carob bean gum comes from the seeds of the carob tree, widely grown around the Mediterranean. It’s been used in food for ages, long before specialty gums crowded ingredient labels. In my experience working with bakery doughs and dairy-based desserts, carob bean gum brings a smooth, delicate texture, especially in creamy fillings and ice creams. Guar gum, made from a bean grown mostly in India and Pakistan, has a reputation for thickening fast and at lower concentrations. Xanthan gum, produced by fermenting sugar using bacteria, stands out for reliable results in sauces and gluten-free baking.
Each thickener handles water in its own way. Carob bean gum hydrates best in hot water and gives a softer, less sticky mouthfeel than guar gum. Guar gum thickens swiftly—even in cold blends—but can produce a slimy texture if you use too much. Xanthan gum holds up to shear forces; it’ll keep a shake consistent from blender to last sip. It helps to know these traits before subbing one in for another.
Nut allergies and processed food fatigue push many toward carob bean gum. It’s usually non-GMO. You’ll often spot it in frozen desserts, cheese, and non-dairy milk. A study published in the Journal of Food Science and Technology in 2022 found locust bean gum maintained ice cream texture as well as guar gum, but needed higher quantities. Nutritionists point out that carob bean gum fits vegan food chains, doesn’t spike blood sugar, and hasn’t shown the gut comfort issues linked with high amounts of some gums such as xanthan.
Gluten-free bakers sometimes run into obstacles with carob bean gum—it doesn’t trap air and moisture the same way as xanthan. Loaves can end up denser. Techniques matter here, and I’ve had luck adding a pinch of both carob bean gum and xanthan to develop a flexible crumb. Those looking for a substitute in dairy or sauces might see a more direct one-to-one trade-off.
Costs shift with harvests, so some years carob bean gum grows more expensive than guar. I’ve seen this pull big companies back to their usual thickeners despite clean label appeal. The FDA and EFSA both endorse carob bean gum for safety; food makers rely on those signals. Labelling rules also recognize potential cross-contact with gluten on rare occasions.
Consumers vote with their grocery carts. Those who want plant-based and familiar-sounding ingredients drive manufacturers to experiment more. Carob bean gum earns respect for its history and function, even where it struggles to match xanthan’s tight consistency. Experimentation, both in home kitchens and industry test labs, keeps these shifts moving. Folks keep searching for better, safer, and more affordable ways to make food enjoyable for all diets and sensitivities.
| Names | |
| Preferred IUPAC name | 2-Hydroxypropyl ether of galactomannan |
| Other names |
Carob Locust Bean Gum E410 Carubin |
| Pronunciation | /ˈkær.əb biːn ɡʌm/ |
| Preferred IUPAC name | carob gum |
| Other names |
E 410 E-410 Locust Bean Gum INS 410 |
| Pronunciation | /ˈkær.əb biːn ɡʌm/ |
| Identifiers | |
| CAS Number | 9000-40-2 |
| Beilstein Reference | 1324841 |
| ChEBI | CHEBI:137749 |
| ChEMBL | CHEMBL1201595 |
| ChemSpider | 96953 |
| DrugBank | DB14097 |
| ECHA InfoCard | 18be3fb4-4e70-448c-81c1-4bc2a2252839 |
| EC Number | E410 |
| Gmelin Reference | 8779 |
| KEGG | C07762 |
| MeSH | D002388 |
| PubChem CID | 24316 |
| RTECS number | LU8999000 |
| UNII | E1FV85O591 |
| UN number | UN1544 |
| CompTox Dashboard (EPA) | DTXSID3039243 |
| CAS Number | 9000-40-2 |
| Beilstein Reference | 84041 |
| ChEBI | CHEBI:6107 |
| ChEMBL | CHEMBL1201598 |
| ChemSpider | 195411 |
| DrugBank | DB14119 |
| ECHA InfoCard | 17e820e2-58fa-4159-acfc-9d7b4d0abe53 |
| EC Number | E410 |
| Gmelin Reference | 7015 |
| KEGG | C20601 |
| MeSH | D002388 |
| PubChem CID | 123277 |
| RTECS number | GFABT8600 |
| UNII | 59DR42V6SW |
| UN number | UN3077 |
| CompTox Dashboard (EPA) | DTXSID7020269 |
| Properties | |
| Chemical formula | C35H49O29 |
| Molar mass | ~310,000 g/mol |
| Appearance | White to yellowish-white, nearly odorless powder |
| Odor | Odorless |
| Density | 0.6-0.7 g/cm³ |
| Solubility in water | Dispersible in water |
| log P | 0.10 |
| Vapor pressure | Negligible |
| Acidity (pKa) | 5.4 |
| Basicity (pKb) | 4.74 |
| Magnetic susceptibility (χ) | Diamagnetic |
| Refractive index (nD) | 1.333–1.335 |
| Viscosity | Viscosity: High |
| Dipole moment | Null |
| Chemical formula | C35H49O29 |
| Appearance | White to yellowish-white powder |
| Odor | Odorless |
| Density | 0.80 g/cm³ |
| Solubility in water | Swells in cold water forming a gel |
| log P | -1.11 |
| Vapor pressure | Negligible |
| Basicity (pKb) | 4.1 |
| Magnetic susceptibility (χ) | Diamagnetic |
| Refractive index (nD) | 1.334 (20 °C, 10% aq soln) |
| Viscosity | Viscosity: 2000–3500 mPa·s |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 795 ± 15 J·mol⁻¹·K⁻¹ |
| Std enthalpy of combustion (ΔcH⦵298) | -16287.8 kJ/mol |
| Std molar entropy (S⦵298) | 977 ± 84 J/mol·K |
| Std enthalpy of combustion (ΔcH⦵298) | -15814.2 kJ/mol |
| Pharmacology | |
| ATC code | A07BC01 |
| ATC code | A07BC03 |
| Hazards | |
| Main hazards | Not a hazardous substance or mixture. |
| GHS labelling | GHS labelling for Carob Bean Gum: "Not classified as hazardous according to GHS. |
| Pictograms | Thickener, Stabilizer, Emulsifier, Gelling Agent |
| Signal word | No signal word |
| Hazard statements | No hazard statements. |
| NFPA 704 (fire diamond) | 1-1-0 |
| Autoignition temperature | > 400°C (752°F) |
| Lethal dose or concentration | LD50 (oral, rat): >5000 mg/kg |
| LD50 (median dose) | LD50 (oral, rat): >5,000 mg/kg |
| NIOSH | GT1850000 |
| PEL (Permissible) | 50000 mg/kg |
| IDLH (Immediate danger) | No IDLH established |
| Main hazards | Not hazardous according to GHS classification. |
| GHS labelling | GHS labelling of Carob Bean Gum: "Not classified as hazardous according to GHS |
| Pictograms | Thickener, Stabilizer, Emulsifier |
| Hazard statements | Not a hazardous substance or mixture. |
| Autoignition temperature | 400°C |
| Lethal dose or concentration | Not classified. |
| LD50 (median dose) | LD50 (median dose): >5 gm/kg (oral-rat) |
| REL (Recommended) | 320 mg/kg |
| Related compounds | |
| Related compounds |
Guar gum Locust bean gum Tara gum Carrageenan Agar Xanthan gum |
| Related compounds |
Guar gum Locust bean gum Tara gum Cassia gum Xanthan gum |
West Ujimqin Banner, Xilingol League, Inner Mongolia, China
