Carob Micronized Powder and Mesh Sizes
The fineness of carob powder determines many characteristics of a product, from its mouthfeel to its color, from its tendency to absorb moisture to its precipitation behavior in the beverage. For this reason, the expression "carob powder" alone is not sufficient in industrial purchases; the sieve through which the powder passes or the particle size distribution should also be defined.
In this article, we discuss the concepts of mesh and micron, what micronized powder means, the effects of particle size on carob powder in scientific studies, and the points to consider when choosing fineness according to the usage area.
Mesh, Micron, and Particle Size: Key Concepts
In powder products, fineness is usually expressed in two different languages: Sieve opening (micron, μm) and Mesh number. The micron gives the hole opening of the sieve directly in the unit of length. Mesh, on the other hand, is a traditional numbering that refers to the number of wire pitches per unit length of the sieve. In practice, the rule to keep in mind is simple: As the mesh number grows, the screen opening becomes smaller, the powder becomes thinner.
Since mesh numbers may vary slightly according to different sieve standards, it is recommended that the technical specifications also specify the aperture in microns or the measured particle size distribution if possible. Thus, the buyer and the supplier talk about the same thing.
The more detailed way to describe particle size is to use the measured method by methods such as laser diffraction particle size distribution. The following values are commonly used in these measurements:
| D10 | The size in which 10 percent of the particles are less than this value. |
| D50 (median) | The size at which half of the particles are less than this value. |
| D90 | The size in which 90 percent of the particles are less than this value; indicates the coarse end fraction. |
Sieve analysis answers the question "what percentage passed through this sieve", and particle size distribution answers the question "in what size and how are the particles in the powder distributed". For example, in a study on carob powder, sieves with 100 μm and 250 μm apertures were used to separate the powder into fractions (Vilas-Boas et al., 2022).
What is Micronized Carob Powder?
The term "micronized" is a commercial designation that refers to the reduction of the powder to a finer size than standard grinding. The fineness that each manufacturer calls "micronized" may not be the same; therefore, this statement must also be supported by a numerical value (e.g. pass through a specific sieve ratio or D50/D90 value).
In the production of carob powder, the process is usually gradual: the fruit is first cracked, the kernels are separated, the resulting broken (granule) is dried, roasted if necessary, and then milled. In a "whole carob flour" process developed in Portugal, the pods were first passed through 8,000 and 6,000 μm sieves in a knife mill, then through 3,000 and 1,500 μm sieves in a hammer mill, and finally subjected to finer grinding (Vilas-Boas et al., 2022). This example shows that reaching a fine powder does not occur through a single process, but through sequential crushing and grinding steps.
For more information about locust bean kibble What is Carob Kibble (Granule)? You can take a look at our article.
How Does Particle Size Affect Carob Powder?
Scientific studies show that the fineness of carob powder changes not only the appearance, but also its chemical and physical behavior.
Color and moisture behavior. In a study conducted in the Czech Republic, carob pods were ground in a vibrating mill for 30 to 180 seconds. The median particle size (D50) was approximately 141 μm in 30 seconds, decreased to 87.9 μm in 60 seconds, and increased again to 135.1 μm in longer grinding. The researchers found that finer powders achieved a higher equilibrium moisture content, meaning they absorbed moisture more easily; they reported that as the particle became smaller, the redness and yellowness values of the powder decreased (Červenka et al., 2022). The size grew back in long grinding, suggesting that fine particles can stick together and clump.
Release of phenolic compounds. In the same study, the extractability of phenolic compounds increased as the grinding time increased; however, the bioaccessibility of these compounds decreased in the digestion simulation. The researchers stated that 30 seconds of grinding may be sufficient considering the energy cost (Červenka et al., 2022). In another study by the same team, it was observed that the total phenolic content of the powder prepared by cryogenic grinding was higher, while the bioaccessibility of some phenolics was better in the powders prepared by vibratory grinding (Frühbauerová et al., 2022).
Difference in composition between fractions. In the Portuguese study, the fraction of 100 μm and below showed a different sugar, total phenolic, and antioxidant profile than the coarser fractions; the researchers considered this fine fraction as the optimal profile as a functional food ingredient (Vilas-Boas et al., 2022). This means that the sieving process can create a separation not only in terms of size but also in terms of composition.
These results were obtained under laboratory conditions; the same values should not be expected exactly in industrial mills. However, the general trend is clear: fineness affects the moisture behavior of the powder, its color and the way the ingredients are released.
Fineness Selection According to Usage Area
Which fineness is "right" depends on the product for which the powder will be used. The table below provides a general approach; exact values should be determined through product trials.
| Field of use | Delicacy approach | Why is it important? |
|---|---|---|
| Chocolate, coating, cream | Very fine / micronized | Preventing the feeling of gritty in the mouth, smooth texture |
| Beverage and powdered beverage mixes | Slim | Better dispersion, slower sedimentation |
| Cakes, cookies, biscuits | Fine–medium | Homogeneous color and dough behavior |
| Bread, crackers, granola, bar | Medium | Light grain in texture and appearance is acceptable |
| Feed and technical applications | Larger | Cost and ease of use are at the forefront |
Chocolate applications are the most sensitive area of this issue. In a study conducted in Turkey, it was reported that samples with a low carob content were closer to the control in terms of average particle size in compound chocolates in which cocoa powder was replaced with carob powder in different proportions (Akdeniz et al., 2021). This indicates that the fineness of the carob powder is an input that affects the final particle size of the chocolate and therefore the mouthfeel.
Practical Challenges of Fine Powder: Moisture, Clumping, and Flowability
As the powder becomes thinner, the surface area increases. While this provides some advantages, it also poses some management requirements:
| Tendency to dehumidify | Finer carob powders can achieve higher equilibrium humidity (Červenka et al., 2022). Therefore, the moisture barrier of the packaging and the storage conditions become important. |
| Clumping | Carob powder is naturally rich in sugar; when it takes in moisture, the risk of clumping increases. |
| Fluidity | Very fine powders can be more difficult to flow in dosing equipment; this must be taken into account in automated lines. |
| Dust formation | Fine dust mixed into the air in the production area should be managed in terms of hygiene and occupational safety. |
| Warm-up | The heat generated during intense grinding can affect the color and aroma of the product; grinding conditions should be kept controlled. |
For this reason, choosing dry and cool storage and packaging with low moisture permeability for fine and micronized powders is an important quality assurance in practice.
Defining Thinness in Technical Specification
In order to avoid misunderstandings about fineness in industrial purchases, it is useful to include the following information in the specification:
- The screen opening (μm) and/or mesh number used and the standard according to which it is expressed
- Minimum rate that passes through the sieve (e.g., "at least X percent passes through a given sieve")
- D50 and D90 values with measurement method if required
- Humidity and water activity limits
- Color range and degree of roasting
- Packaging type and recommended storage conditions
At the sample stage, it is the most reliable way to test the powder in the real product. Two powders with the same mesh value may give different results in the product due to the degree of roasting or moisture difference. For example, as the degree of roasting of carob flours used in the same proportion in gluten-free cakes and cookies changed, the dough behavior, color and taste scores differed significantly (Román et al., 2017). Therefore, fineness should not be defined alone, but together with the degree of roasting.
Frequently Asked Questions
Does the powder get thinner as the mesh number gets bigger? Yes. As the mesh number increases, the screen opening becomes smaller and the dust passing through the screen becomes finer. However, it is safer to specify it together with the micron value, as there may be slight differences between different standards.
Should the finest powder be chosen for each application? Fine powder is advantageous for products where mouthfeel is critical, such as chocolate and beverages; however, fine powder may attract more moisture and increase the cost. Coarser powder may suffice for applications like bread, granola, or feed.
Does micronized powder change nutritional value? The composition remains essentially the same; however, studies indicate that particle size can influence the release of phenolic compounds and their behavior during digestion (Červenka et al., 2022; Vilas-Boas et al., 2022).
Why does fine carob powder clump? As the surface area increases, the powder absorbs moisture from the environment more easily; When the natural sugar content of carob is added to this, the tendency to clump may increase. Storage in dry, cool and moisture-proof packaging reduces this risk.
Carob Powder with the Right Fineness with Carob Türkiye
In carob powder, fineness is a feature that directly determines the quality and usage performance of the product. The needs of the chocolate producer are not the same as the needs of the bread or feed producer; therefore, fineness, moisture and roasting degree should be evaluated together according to the purpose of use.
At Carob Türkiye, we supply carob fruit, crumb, flour/powder, kernel, and extract. To discuss your different delicacy needs Carob Flour / Powder and Carob Kibble (Granular) You can review our pages, for your wholesale and export requests. You can contact us.
Domestic resources
Akdeniz, E., Yakışık, E., Rasouli Pirouzian, H., Akkın, S., Turan, B., Tipigil, E., Toker, O.S., Özcan, O., "Carob powder as cocoa substitute in milk and dark compound chocolate formulation", Journal of Food Science and Technology, 58(12), 4558–4566, 2021 (study conducted in Turkey). doi.
org/ 10. 1007/ S13197- 020- 04943- z Foreign sources
Vilas-Boas, A. M., Brassesco, M. E., Quintino, A. C., Vieira, M. C., Brandão, T. R.S., Silva, C. L. M., Azevedo, M., Pintado, M., "Particle Size Effect of Integral Carob Flour on Bioaccessibility of Bioactive Compounds during Simulated Gastrointestinal Digestion", Foods, 11(9), 1272, 2022. doi.
org/ 10. 3390/ foods11091272 Červenka, L., Frühbauerová, M., Palarčík, J., Muriqi, S., Velichová, H., "The Effect of Vibratory Grinding Time on Moisture Sorption, Particle Size Distribution, and Phenolic Bioaccessibility of Carob Powder", Molecules, 27(22), 7689, 2022. doi.
org/ 10. 3390/ molecules27227689 Frühbauerová, M., Červenka, L., Hájek, T., Pouzar, M., Palarčík, J., "Bioaccessibility of phenolics from carob (Ceratonia siliqua L.) pod powder prepared by cryogenic and vibratory grinding", Food Chemistry, 377, 131968, 2022. doi.
org/ 10. 1016/ j. foodchem. 2021. 131968 Román, L., González, A., Espina, T., Gómez, M., "Degree of roasting of carob flour affecting the properties of gluten-free cakes and cookies", Journal of Food Science and Technology, 54(7), 2094–2103, 2017. doi.
Scientific Resourcesorg/ 10. 1007/ S13197- 017- 2649- x
