Locust bean gum in food, pharma and cosmetics
What it found
Locust bean gum is used in medicines, foods and cosmetics to thicken, stabilise and hold products together.
Modified forms can carry drugs and release them in a controlled way.
What they found
What it is
Locust bean gum is a natural polysaccharide taken from a plant. It can be changed by chemical processes to widen what it can do.
In medicines
It acts as a stabiliser, binder, disintegrant, solubiliser, emulsifier and bioadhesive. This helps make tablets, implants, hydrogels and tiny carrier systems.
Drug release
Modified forms hold water better and control how a drug is released. Tiny carriers can deliver small molecules, nucleic acids and proteins to a target.
In food
It is used in dairy, frozen and baked products to improve thickness, texture, stability and feel. It works with other hydrocolloids to mimic fat in health-oriented recipes.
In cosmetics
It improves lotion consistency, how well emulsions hold together and how easily products spread. Broken-down forms help with foam, hair conditioning and shine.
With other gums
Gels made with xanthan or carrageenan perform better in terms of flow and texture.
What the authors conclude
“Overall, LBG demonstrates multifunctionality, safety, and environmental compatibility, establishing its role as a versatile hydrocolloid that bridges pharmaceutical innovation, food quality improvement, and cosmetic formulation development.”
Also in their conclusions
- They say locust bean gum is multifunctional, safe and environmentally compatible.
- They describe it as a versatile hydrocolloid that bridges pharmaceutical innovation, food quality improvement and cosmetic formulation development.
What it can’t tell you
- We summarised it from the abstract only.
- This is a review of how locust bean gum is used, not a study in people.
- It does not report measured health effects in people who eat or use products containing it.
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 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error