Locust bean gum and its uses in food, medicine and cosmetics
What it found
Locust bean gum thickens and stabilises foods, medicines and cosmetics.
It can be chemically modified to control how drugs are released or to mimic fat in food.
What they found
Uses in food products
In dairy, frozen and baked goods, locust bean gum improves thickness, texture and stability. When mixed with other gums, it can act like fat in food recipes.
Roles in medicines
It works as a binder, stabiliser and emulsifier in tablets, implants and gels. Tiny carriers made from it can deliver drugs, including small molecules and proteins, to specific places in the body.
Chemical modifications
Scientists can change its structure through chemical processes. These changes broaden what it can do, such as improving hydration and controlling how fast a drug is released.
Cosmetics and personal care
It makes lotions thicker and helps mixtures stay blended. Broken-down forms help keep foam stable and add shine and softness to hair.
What the authors conclude
- They state that locust bean gum serves many functions across food, medicine and cosmetics while being compatible with the environment.
- They describe it as a versatile ingredient that links improvements in pharmaceutical design, food quality and cosmetic products.
How it was done
The authors wanted to gather information on the many industrial uses of this natural ingredient. They note it has become a widely used material across several industries.
The authors gathered and summarised existing research on locust bean gum. They looked at how it is used and modified for food, medicine and cosmetic products.
What it can’t tell you
- We summarised it from the abstract only.
- This work gathers existing information rather than testing new effects in people or animals.
- It cannot show whether eating locust bean gum causes any specific health outcomes in shoppers.
Who paid
- Conflicts
- Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
- Authors work at
- SRM Institute of Science and Technology, India; Chandigarh Pharmacy College, India; Maharishi Markandeshwar (Deemed) University, India
The paper
- Title
- From nature to nurture: A review on the escalating role of locust bean gum in food, pharma and cosmeceuticals
- Type
- ReviewThe authors read earlier studies and describe what they found. It isn’t a new study.
- Summarised from
- Abstract only
- Cite
- Dhiman P, Rani P, Zahoor I, Singh P (2026). From nature to nurture: A review on the escalating role of locust bean gum in food, pharma and cosmeceuticals. International journal of biological macromolecules. doi:10.1016/j.ijbiomac.2025.149376PubMed 41338500DOI
Summary written 30 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error