Locust bean gum and guar gum are both plant-derived hydrocolloids — substances that thicken and stabilise when mixed with water. Locust bean gum comes from the seeds of the carob tree (Ceratonia siliqua), native to the Mediterranean, while guar gum comes from the seeds of the guar plant (Cyamopsis tetragonoloba), a legume grown primarily in India and Pakistan.
Both gums are widely used in the food industry as thickening, gelling, and stabilising agents. They appear in ice cream, sauces, dressings, baked goods, and dairy products. While they serve similar functions, they have different properties — locust bean gum works synergistically with other gums, while guar gum is a more effective standalone thickener. You will find one or both listed on the ingredient panels of many processed foods.
How it's produced
Locust bean gum is produced by harvesting carob pods from evergreen trees that grow in Mediterranean climates. The seeds are separated from the sweet pulp, dehusked, and the endosperm is milled into a fine powder. Carob trees are slow-growing and can take several years to begin bearing fruit, but are productive for decades.
Guar gum comes from guar beans, which are grown as an annual crop primarily in arid regions of India and Pakistan, with some production in the United States and Australia. After harvest, the beans are dehusked, the germ is separated, and the endosperm is processed into guar gum powder. Both products are sold as food-grade powders to manufacturers.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for legumes & pulses, not measured for this item yet. Sources & methods →
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