Food & Beverage - North America
Cargill is a galactomannans supplier.


Locust Bean Gum

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Used alone, a galactomannan, such as locust bean gum, thickens and form viscous, shear thinning solutions in several food applications and categories. Locust bean gum is extracted from the seeds of the European carob tree. Locust bean gum contains more smooth zones making it insoluble at room temperature and, unlike guar, it can cross-link xanthan and kappa carrageenan to form mixed gels.

Locust bean gum is used as a thickening agent and gelling agent in many food applications such as fresh dairy, frozen dairy, condiments and processed fruit & vegetables. Locust bean gum has a neutral taste, consumer preferred texture, and can improve viscosity. 



Convenience Foods

Dairy:  Dairy Gels, Ice Cream, Water Gels Desserts

Fruits & Vegetables:  Fruit Preparations


  • Viscogum® Locust Bean Gum

Quality Assurance

International standards

We offer products that comply with international food standards (FAO/WHO, Food Chemical Codex, etc.) as well as USA and European pharmacopoeia. We recommend that our customers refer to their relevant national regulations governing foodstuffs, as well as any associated labeling requirements for end products.

Religious approval

Depending on the individual raw materials, most of our products used in the food industry can be approved by religious authorities (Kosher and Halal).

Genetically modified organisms (GMO) issue

Our hydrocolloids are non-genetically modified (non-GM). Depending on the sales region and customer requirements, soy proteins, starches, maltodextrins and lecithins are supplied as non-GM with full traceability in place.

Quality assurance

Our approach to quality assurance includes:

  • Strict, regular checking, using highly sophisticated methods and equipment, to ensure that our commercial products comply with user specifications, applicable standards and legislation.
  • Careful selection of raw materials, exact control of production parameters, well-trained and experienced personnel and systematic inspection of our products at the semi-finished and final steps.
  • A very demanding quality assurance system involving staff at all levels.

Today, almost all of our plants are certified according to ISO 9001 or 9002 norms or, in the USA, according to American Institute of Bakery standards. Our production facilities are currently involved in a HACCP (Hazard Analysis Critical Control Points) and/or a GMP (Good Manufacturing Practices) program.

Raw Materials

Strict quality for constant performance

We rely on natural resources for our raw materials. Before processing in our plants, all materials used in production are selected under strict quality controls.


All types of red seaweeds, grown in Europe, Asia, Africa, North America and South America, are used to produce carrageenans. Various types of brown seaweed, sourced in France, Peru and Chile, are used for the production of alginates.

Apple pomace and citrus peels

For the manufacturing of pectins, we use citrus from the Americas and Europe and apple pomace from Europe.


Locust bean gum is produced from carob seeds, which are purchased in Italy, Morocco, Portugal, Spain and Turkey.


Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.