Seed Gums

Seed gums — primarily locust bean gum (from carob seeds) and guar gum (from guar beans) — are plant-derived hydrocolloids used throughout the food industry to thicken, stabilise, and improve the texture of products. You’ll find them listed on ingredient labels of ice cream, yoghurt, sauces, baked goods, and gluten-free products.

They work by absorbing water and forming a gel-like matrix, which gives foods a smooth, creamy mouthfeel and prevents ingredients from separating. Locust bean gum is particularly valued in ice cream for reducing ice crystal formation, while guar gum is a common thickener in sauces and dressings.

In home cooking, guar gum is sometimes used in small quantities as a gluten-free thickener or binder. Both gums are flavourless and effective in very small amounts.