Locust Bean Gum (LBG) is a textural ingredient obtained from the fruit seeds of the carob tree. The endosperm of carob seeds is separated from germ, tested by various processes, and then ground to locust bean gum. LBG imparts smooth flow properties, freeze-thaw stability and appropriate thickening to a wide range of products. LBG has a water holding capacity approximately 50 times its own weight. It also improves gel strength when used in combination with K-Carrageenan and Agar-agar.