Locust bean gum is a legume.
The locust bean gum which is a legume comes from and is made from the endosperm of the seed of the carob tree, an evergreen of the legume family, known botanically as Ceretonia siliqua L. The tree grows most extensively in Spain but is also cultivated in significant quantities in Italy, Cyprus, and other Mediterranean countries.
Locust bean gum is a very safe food additive with few side effects.
Although, some people may be allergic to it.
The locust bean gum allergy can take the form of asthma and breathing issues, which can be serious.
And if you are allergic to locust bean gum, you should avoid it and all carob-containing foods.
Locust bean gum (or carob bean gum) is a vegetable-based thickener and stabilizer derived from the seeds of carob trees that grow in the Mediterranean.
The locust bean gum thickener is found in ice cream, yogurt, and cheese, though its versatility means it can be used in a wide range of foods and beverages.
African locust beans is the popular name to many people around the world, it belongs to the plant family Mimosaceae of the Leguminosae, it is often called “Neatehtu” among the Wollof tribe in The Gambia and Senegal, “Dawa- Dawa” by the Hausa, and “Ogiri” by the Igbos of Nigeria.
Some of the most potent and prevalent allergenic foods belong to the legume family, including peanut.
Proteins associated with legume allergy belong predominantly to the family of seed storage proteins (albumins, globulins, prolamins).
They are often found in high abundance and retain their allergenicity after heating.
Carob is a plant in the Fabaceae family of plants, it is classified as a legume, other members of this plant family include peanuts, chickpeas, soya beans and mung beans.
Carob pods grow in trees and are dried and roasted before being ground into powder.
The most valuable parts of the locust bean are high in lipid (29%), protein (35%), carbohydrate (16%), and is a good source of fat and calcium for rural dwellers.