Abstract
An ancient leguminous tree, Ceratonia siliqua, which grows in Mediterranean countries, bears a fruit pod commonly known as locust or carob bean. The history of the carob tree predates the Christian era by centuries. Bindings, treated with carob paste, were used by the ancient Egyptians to wrap mummies. Locust bean gum is slightly soluble in room temperature water and must be heated to 75 to 85°C for complete hydration and viscosity development. The viscosity of locust bean gum solutions is not materially affected by salts commonly used in the food industry. Since locust bean gum is nonionic, the polymer is stable between pH 3.5 to 11.0. The broad application of locust bean or carob bean gum in foods is easily seen by reading ingredient labels in the grocery store. Major use areas are frozen desserts, cultured dairy products, cheese products, sauces, dips, and dressings.
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