Locust Bean Gum (LBG) is a type of hydrocolloid obtained from the seeds of the carob tree . It is commonly used as a food ingredient in the food industry due to its thickening, emulsifying, and stabilizing properties. LBG is often used in combination with other hydrocolloids to enhance their functional properties.

In the food industry, LBG is utilized in a variety of applications including dairy products, sauces, dressings, soups, meats, baked goods, and many more. It helps to improve the texture and mouthfeel of food products, maintain their stability, and prevent the separation of ingredients. LBG also has a high water-holding capacity and helps to retain moisture in food products, thereby improving their shelf life.