Carob gum (CAS 9000-40-2) — Fragrance Ingredient Profile
Carob gum
CAS 9000-40-2
What Is Carob gum?
Carob gum is a natural thickener derived from carob tree seeds. You’ll find it in foods like ice cream and cosmetics like lotions where it creates smooth textures. This plant-based ingredient matters because it’s a vegan alternative to gelatin, providing similar functional properties without animal products.
Safety Profile
GENERALLY SAFEWhat Does Carob gum Smell Like?
Carob gum itself is odorless, serving purely as a textural agent. When derived from carob pods, the raw material may carry faint earthy, chocolate-like notes reminiscent of the tree’s seed pods, but these are eliminated during processing.
In Famous Fragrances
Fragrance associations may not reflect actual formulations.
Chemistry, Properties & Perfumer Guide
The Chemistry
Carob gum is a galactomannan polysaccharide composed of mannose backbone with galactose side chains. Extracted from Ceratonia siliqua seeds through mechanical separation and milling processes. The gum’s thickening properties come from its ability to form hydrogen bonds with water molecules, creating viscous solutions at low concentrations.
Physical & Chemical Properties
| Appearance | Off-white powder |
|---|---|
| Solubility | Swells in cold water |
Perfumer Guide
| Application | Typical % | Range | Notes |
|---|---|---|---|
| Cosmetics | 0.5-2% | Up to 5% | Thickener/stabilizer |
| Food | 0.1-1% | Up to 2% | Texture enhancer |
Classic Accords
Tip: Hydrate carob gum separately before adding to formulations for optimal viscosity development.
Alternatives & Comparisons
Higher viscosity galactomannan from Cyamopsis tetragonoloba, used when stronger thickening is needed.
Microbial polysaccharide with different rheological properties, provides more pseudoplastic flow.
Safety, Regulatory & Sustainability
⚠ Regulatory Disclaimer
General reference only. Consult current IFRA Standards Library before formulating.
IFRA Status
No IFRA restrictions
RIFM Assessment
Considered safe for use in cosmetics by RIFM.
Sustainability
Carob gum is sustainably harvested from Mediterranean carob trees, requiring minimal processing. As a byproduct of carob pod production, it utilizes material that would otherwise go to waste. The trees are drought-resistant, making them environmentally favorable crops.
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References
- Food and Agriculture Organization. (1995). Carob bean gum. FNP 52. FAO Document
- EFSA Panel on Food Additives (2017). Re-evaluation of carob bean gum as a food additive. EFSA Journal. EFSA Assessment
Data: PubChem (NIH), PubMed, RIFM, IFRA. Last reviewed: Apr 2026.
Report a data errorIngredient Data Sheet
CAS 9000-40-2Odor & Flavor
| Carob bean gum is a natural product obtained from the endosperm of milled seeds from the fruit pod of C. siliqua. Carob bean gum is obtained from the macerated endosperm of the seeds of the fruit pod of the carob tree. This endosperm, comprising 42 to 46% of the kernel, contains virtually all of the galactomannan present in the seed. Galactomannan is not found in the kibble. Carob bean gum is used as a food stabilizer and thickener, a flavor and/or flavor modifier, an emulsifier, a texturizer and a solvent/carrier/encapsulating agent.📖 Fenaroli |
Regulatory Status
| IOFI Classification | Natural📖 Fenaroli |
Physical data: PubChem (NIH/NLM), U.S. EPA CompTox Dashboard, EPA OPERA models, RDKit. Odor & flavor: Arctander (Perfume & Flavor Chemicals), Fenaroli's Handbook of Flavor Ingredients, Leffingwell. Thresholds: van Gemert (Compilations of Odour Threshold Values). Regulatory: IFRA Standards 51st, FEMA GRAS. Trade names: Surburg (Common Fragrance & Flavor Materials). All data compiled and cross-referenced for perfumertools.com.
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