Locust Bean Gum vs Citric Acid: which is worse?

What is Locust Bean Gum?

Locust bean gum (LBG) is a galactomannan polysaccharide extracted from the seeds of the carob tree (Ceratonia siliqua), native to the Mediterranean. It is a fine white to yellow powder that forms a thick gel when dissolved in hot water. It synergizes strongly with xanthan gum and carrageenan to enhance gel strength.

What is Citric Acid?

Citric acid is a weak organic acid naturally occurring in citrus fruits. Commercial citric acid is produced almost entirely by fermentation of sugar substrates (typically molasses or corn syrup) using the mold Aspergillus niger. It is the most widely used food acidulant and preservative globally, also functioning as a chelating agent and flavor enhancer.

Documented risks

Locust Bean Gum: Generally recognized as safe. EFSA's Panel on Food Additives confirmed the safety of LBG in 2017, noting no concerns at current dietary exposures. It functions as a soluble dietary fiber and can have mild prebiotic effects. No significant adverse effects have been documented in human or animal studies at food-relevant doses.

Citric Acid: Generally recognized as safe. Excessive consumption can erode tooth enamel due to its acidic nature — dentists recommend rinsing with water after consuming highly citric drinks. A 2018 report in the journal BMJ Case Reports described a cluster of inflammatory reactions (joint pain, muscle weakness) in individuals who reported reactions specifically to industrially produced citric acid, hypothesizing residual Aspergillus proteins from the fermentation process as a potential cause. This remains a hypothesis without controlled clinical evidence, and regulatory agencies maintain its safety status.