Other names for the additive (synonyms)
General Information
Carob bean gum — food additive E410, mainly used as an emulsifier or stabilizer. It is derived from the seeds of the Mediterranean carob tree — Ceratonia siliqua.
Chemically, additive E410 resembles guar gum and is a polymer consisting of monosaccharide residues.
Visually, additive E410 is a yellowish powder with a white tint. Carob gum has virtually no odor and retains its properties in acidic and saline environments, as well as when heated. The stabilizer E410 has a very high viscosity (3100) and dissolves completely only in hot water at 85°C.
When used during product cooling, additive E410 slows the formation of ice crystals and forms a structured, homogeneous gel. It helps retain the flavor of the product, and when combined with xanthan, carrageenan, and other emulsifiers, carob gum enhances their gelling properties, making it widely used in the production of ice cream, dairy products, and processed cheeses.
Effects on the Body
Benefits
Carob gum is not broken down in the human digestive tract and is excreted from the body in its unprocessed form. It is considered safe for health and can be used in baby food.
Harms
No harm from the use of additive E410 has been identified with normal consumption. However, excessive consumption, like with any food thickener, may lead to side effects.
Uses
The recommended amount of additive E410 to be used in food products is 0.1–1% of the total mass of the finished product. The main product categories where carob gum is used include:
- various types of ice cream and dairy desserts;
- baked goods;
- processed cheeses;
- vegetable and fruit preserves.
Legal Status
Food additive E410 is authorized for use in Ukraine, the European Union, and the United States as an independent stabilizer or as part of complex additives.
