Food additives data book - wordpres

formation. The synergistic interaction with xanthan is more pronounced with locust bean gum than
guar, primarily because regions of the molecule that are not galactose-substituted are responsible for
the interaction and locust bean gum has a lower galactose to mannose ratio than guar
SYNERGISTS: Xanthan; agar; carrageenan; anionic polymer; anionic surfactants
ANTAGONISTS: None known
FOOD SAFETY ISSUES: Mildly toxic. ADI not specified. LD 50 (rat, oral) 13g/kg. The powder is combustible
LEGISLATION: Usage level: Limitation 0.15% (baked goods); 0.25% (beverages); 0.8% (cheese); 0.75% (gelatins,
puddings); 0.75% (jams/jellies); 0.5% (other foods)
USA: UK and EUROPE: AUSTRALIA/PACIFIC RIM:
FDA 21CFR § 133.133, 133.134, UK: approved. Japan: approved
133.162, 133.178, 133.179, Europe: listed
150.141, 150.161, 182.20,
184.1343, 240.1051, GRAS
REFERENCES: Maier, H., Anderson, M., Kurt, C., and Magnusen, K. (1993) Guar, Locust Bean, Tara and Fenugreek
gums. In: Whistler, R. L., and J. N. BeMiller (Eds.), Industrial Gums: Polysaccharides and Derivatives.
3rd edition, pp. 188–226.
Ash, M., and Ash, I. (1996) Food Additives. Gower Publishing Co., Brookfield, VT.
ANY OTHER RELEVANT INFORMATION: Locust bean gum is a natural polysaccharide extracted from the endosperm of the seeds of the carob
tree, Ceretonia siliqua. Locust bean gum is similar in structure to guar gum, differing primarily in that
locust bean gum has a lower galactose: mannose ratio (approx. 1 :3.9)
Locust bean gum 713