Locust bean gum production, properties, food uses and health effects
What it found
Locust bean gum acts as a dietary fiber that may help with diabetes, bowel movements, heart disease and colon cancer.
It is used across many industries because it bonds well with water.
What they found
Studies in people and animals
Fiber and health problems
Acting as a dietary fiber, it may help control diabetes, bowel movements, heart disease and colon cancer.
Other findings
Where it comes from
Locust bean gum, also called carob gum, is a type of carbohydrate taken from the inner seed of the carob tree.
Why industries use it
It is used in food, medicines, paper, textiles, oil drilling and cosmetics. This is because it can form hydrogen bonds with water molecules.
What the authors conclude
- They note that locust bean gum works as a dietary fiber that may help manage several health conditions.
- Their summary covers how the ingredient is produced, processed and used in foods.
How it was done
Locust bean gum is widely used in food, pharmaceuticals, paper, textiles, oil drilling and cosmetics. The authors wanted to gather information on how it is made, what it does and how it might affect health.
The authors gathered and summarised existing research on locust bean gum. They looked at its production, processing, composition, properties, food applications and health benefits. No new experiments or trials were run.
What it can’t tell you
- We summarised it from the abstract only.
- This work gathers past research rather than running new tests. It cannot prove that locust bean gum causes improvements in any specific disease.
Who paid
- Authors work at
- Mansinhbhai Institute of Dairy and Food Technology, India
The paper
- Title
- Locust bean gum: processing, properties and food applications--a review
- Type
- ReviewThe authors read earlier studies and describe what they found. It isn’t a new study.
- Evidence
- Studies in people · animals · lab
- Summarised from
- Abstract only
- Cite
- Barak S, Mudgil D (2014). Locust bean gum: processing, properties and food applications--a review. International journal of biological macromolecules. doi:10.1016/j.ijbiomac.2014.02.017PubMed 24548746DOI
Summary written 30 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error