Carob Products Guide: Which Product Is For What?
Carob is one of the rare agricultural products that can produce a large number of products from a single fruit. Powder, broken, molasses and extract from the fleshy part of the fruit; flour rich in gum and protein from the seed; honey produced by bees is obtained from the flowers. This diversity can also make it difficult to choose the right product.
In this guide, we classify the main products of carob according to which part of the fruit they come from, briefly explain what each one is and for what purpose it is used; For detailed information, we direct you to the relevant article and product pages.
Map of Carob Products
The easiest way to understand carob products is to separate the two main parts of the fruit: the pulp and the kernel. Morton (1987) states that the kernels make up 10–20 percent of the pod. In the variety trial in Spain, the kernel ratio varied between approximately 10 percent and 20.6 percent depending on the variety (Tous et al., 2008). In wild genotypes in Antalya, the highest seed yield was found to be 26.80 percent (Balkıç et al., 2024).
| Source | Main products | Basic use |
|---|---|---|
| Whole fruit | Dried carob fruit | Consumption as a snack, processing raw material |
| Pulp (fleshy part) | Broken/granulated, flour/powder, molasses, extract/syrup | Food, beverage, flavoring, feed |
| Core | Raw kernel, carob gum (LBG), germ meal | Thickener, food ingredient, industrial |
| Flower | Carob honey | Beekeeping product |
Whole Fruit: Carob Fruit
Dried carob fruit is the starting point of the product family. Morton (1987) states that pods are consumed chewed as a dessert; Carob is also widely consumed as a snack in Turkey.
Fruit is also the raw material for all other products. Therefore, its quality affects every link in the chain.
In the carob value chain research, it is stated that the quality varies according to altitude and region, lower quality is obtained in ungrafted trees and coastal areas, and low-quality fruit is used as fodder (Yaşam Dair Vakıf, 2018).
Who is it for: Direct consumption, snack packaging, molasses and flour producers, processing plants.
Details: What is Carob? Our article and Carob Fruit our product page.
Products Obtained from Pulp
Carob kibble (granules / kibble)
They are pulp pieces of certain sizes obtained when the fruit is broken and the seeds are separated. Broken is both a product that can be used directly and an intermediate raw material for the production of powder, molasses and extracts. The fact that piece size is an important variable in extraction processes is also discussed in our molasses production article.
Who is it for: Powder and extract manufacturers, molasses plants, feed industry, muesli and snack manufacturers.
Details: What is Carob Kibble (Granule)? and Carob Kibble / Granule.
Carob flour / powder
It is obtained by drying and grinding the pulp; it can be roasted or raw. Morton (1987) states that the pods are processed into a flour similar to cocoa, this flour is added to milk and drunk, mixed with wheat flour and used in bread and pancakes, and fine flour is added to confectionery and bars. Dahmani et al. (2023) state that carob powder resembles chocolate in appearance and taste and is therefore often used instead of cocoa; carob does not contain caffeine and theobromine. The European Union-supported DEMICROCAROB project also aimed to develop a micronized and chemical-free carob flour (CORDIS, 2017–2020).
Who is it for: Home kitchen, bakery and confectionery manufacturers, beverage and breakfast cereal industry, manufacturers looking for cocoa alternatives.
Details: What is Carob Flour Powder? and Carob Flour / Powder.
Carob molasses
It is a traditional product produced by extracting the water-soluble components of the fruit and condensing the resulting liquid. Morton (1987) states that a thick syrup or molasses with the consistency of honey is obtained by boiling coarsely ground pods. In Turkey, molasses is produced by both traditional and industrial methods; in the value chain research, it is stated that the use of high temperatures in traditional methods can lead to the formation of HMF and loss of quality (Yaşam Dair Vakıf, 2018).
Who is it for: Home consumption as breakfast and sweetener, tahini-molasses, fruit pulp and dessert producers. It has also been shown academically that fruit pulp can be produced from carob molasses (Çakır, 2009).
Details: What is Carob Molasses and How is it Made?
Carob extract / extract
It is the raw material produced by extraction and concentration processes to obtain certain components or soluble substances of carob. Extracts can be in liquid or powder form depending on the purpose of use. It is necessary to pay attention to the nomenclature here: In a study examining products sold under the name "carob extract" in Turkey, obtained by cold extraction and concentrated at low temperature, no statistically significant difference was found between these products and carob molasses in terms of the properties examined (Yavuz Küçük & Duraklı Velioğlu, 2022). In other words, the product name alone does not provide sufficient information about the content; technical specifications and analysis documents should be taken as basis.
D-pinitol found in carob is one of the components that is the subject of standardized extracts.
Who is it for: Food, beverage and supplement industry; manufacturers looking for functional ingredients.
Details: What is Carob Extract?, What is D-Pinitol in Carob?, Carob Extract and D-Pinitol Extract.
Products Obtained from the Kernel
Carob seeds
Raw kernel is not a product that is consumed directly, but an industrial raw material. Its value comes from the components obtained from it. For this reason, technical features such as cleanliness, moisture, foreign matter ratio and classification are decisive in the kernel trade.
Details: What is Carob Seed? and Carob Seed.
Locust Bean Gum (LBG)
It is a natural thickener in the structure of galactomannan obtained from the endosperm of the kernel; it is known by the code E410 in the food additives system. Morton (1987) states that the gum obtained from the kernels is used as a stabilizer and thickener in many foods. Dahmani et al. (2023) also touch on the food and industrial uses of galactomannan in the kernel.
An important distinction: Carob gum and carob flour are completely different products. Gum is obtained from the kernel and flour is obtained from the pulp; one is used to thicken and the other is used to give flavor and color. Gum production requires advanced technology; it is stated that there is no gum producer operating in Gülnar and Gazipaşa regions in the value chain research (Yaşam Dair Vakıf, 2018).
Who is it for: Ice cream, dairy products, sauce and dessert manufacturers; food and industrial enterprises using hydrocolloids.
Carob germ meal
It is a protein-rich by-product obtained from the embryo part of the kernel. Morton (1987) states that a flour without starch and sugar, containing approximately 60 percent protein, can be made from the seed residue remaining after the gum is obtained. Dahmani et al. (2023) compile studies stating that prolamine is not detected in carob germ meal proteins.
Product from Flower: Carob Honey
Carob blooms in autumn and its flowers secrete nectar (Orwa et al., 2009). The honey produced by bees with the nectar collected from carob flowers is the only fruit-independent member of the crop family. For the properties of carob honey What is Carob Honey, What Are Its Properties? You can review our article.
Which Product Should I Choose? Quick Decision Table
| Your goal | Suitable product |
|---|---|
| Consuming as a snack | Carob fruit |
| Using it instead of cocoa in cakes, cookies, drinks | Carob flour/powder (roasted) |
| Breakfast spreadable sweetener | Carob molasses |
| Muesli, granola, snack production | Carob shard/granule or powder |
| Consistency in ice cream, sauce, dairy product | Carob gamut (LBG) |
| Raw material for gamut production | Carob seeds |
| Beverage, supplement or functional product formulation | Carob extract / D-pinitol extract |
| Raw material for the production of powder, molasses or extract | Carob fruit or kibble |
Things to Consider in Product Selection for Industry and Export
In B2B procurement, the technical features of the product are as important as its name. The following topics are the main points to discuss with the supplier in carob products:
- From which part of the fruit the product is obtained (pulp or seed)
- Roasted/raw separation and grinding fineness (for powder)
- Ratio of part size and core separation (for kibble)
- Moisture, foreign matter and microbiological criteria
- Concentration, form (liquid/powder) and standardization value, if any, in extracts
- Packaging type, batch size and traceability
It should also be noted that carob pulp has historically been mostly used for feed purposes, while higher value-added food uses have been developed later. In a project supported by the European Union in 2001-2002, it was aimed to develop ingredients that can be used in functional foods and beverages from pulp, most of which do not find market value other than animal feed (CORDIS, 2001-2002). Today, products such as powder, extract and molasses are the result of this transformation.
Frequently Asked Questions
Is carob flour the same as carob gum?
Flour is from the fleshy part of the fruit; Gum is obtained from the endosperm of the seed. While flour gives taste and color, gum gives consistency.
Is there a difference between carob extract and molasses?
In a study conducted in Turkey, no statistical difference was found between the products sold under the name of "carob extract" and molasses in terms of the properties examined. The real difference between the products is determined by the production method and technical specifications.
Which carob product to use instead of cocoa?
Carob flour/powder, especially roasted one, is the most commonly used cocoa substitute.
Which product to buy for gamut production?
The raw material for gum production is carob seeds. Technical features such as cleanliness, moisture and classification are important in the seed.
Find the Right Product with Carob Türkiye
Each product of carob responds to a different need: Fruit is for direct consumption and raw material, powder for taste and color, molasses for sweetening, broken intermediate, kernel for gum raw material, and extract for functional formulations. The right choice begins with a clear definition of the intended use.
At Carob Türkiye, we supply carob fruit, crumbs, flour/powder, kernel and extract. We supply all our products Our Products You can review it on the page; For your wholesale and export requests You can contact.
Domestic resources
Yavuz Küçük, A., Duraklı Velioğlu, S., "Determination of some chemical properties of the product offered for sale under the name of 'carob extract' and comparison with carob molasses", Gıda, 47(5), 889–903, 2022. doi.
org/ 10. 15237/ food. GD22033 Yasam Dair Foundation, "Non-Wood Forest Products: Carob Value Chain Research (Research Report)", Nature Conservation Center – OGM – UNDP, GEF Mediterranean Forests Integrated Management Project, 2018. UNDP.
org/ en/ node/ 36986 Çakır, Ş., "Determination of fruit pulp production and quality from carob", Master's Thesis, İnönü University, 2009. abacus.
Innu. edu. en/ items/ 9bafc9f1- d1bd- 4247- BF72- 4D7093A... Balkıç, R., Polat, İ., Gübbük, H., "The Effects of Different Locations on Fruit and Seed Characteristics in Naturally Growing Wild Carob Genotypes in Antalya", MAKU Journal of the Institute of Natural and Applied Sciences, 15(2), 74–80, 2024. doi.
org/ 10. 29048/ makufebed. 1454370 Foreign sources
Morton, J. F., "Carob", Fruits of Warm Climates, Miami, 1987. Growables.
org/ information/ TropicalFruit/ CarobMorton. htm Dahmani, W., Elaouni, N., Abousalim, A., Akissi, Z. L. E., Legssyer, A., Ziyyat, A., Sahpaz, S., "Exploring Carob (Ceratonia siliqua L.): A Comprehensive Assessment of Its Characteristics, Ethnomedicinal Uses, Phytochemical Aspects, and Pharmacological Activities", Plants, 12(18), 3303, 2023. doi.
org/ 10. 3390/ plants12183303 Tous, J., Romero, A., Hermoso, J. F., Ninot, A., Plana, J., "Fruiting and Kernel Production Characteristics of Ten Mediterranean Carob Cultivars Grown in Northeastern Spain", Journal of the American Pomological Society, 62(4), 144–150, 2008. journal.
americanpomological. org/ index. php/ jofaps/ article/ … Orwa, C., Mutua, A., Kindt, R., Jamnadass, R., Simons, A., "Ceratonia siliqua", Agroforestree Database 4.0, World Agroforestry Centre, 2009. apps.
worldagroforestry. org/ treedb2/ AFTPDFS/ Ceratonia_ Chile... European Commission – CORDIS, "Research and identification of a commercially feasible carob pulp byproduct with nutritious properties in human diet and health" (QLK1-CT-2001-42409), 2001–2002. Cordis.
europa. eu/ project/ id/ QLK1- CT- 2001- 42409 European Commission – CORDIS, "DEMICROCAROB – Development and market uptake of an innovative type of micronized dehydrated carob", Horizon 2020, 2017–2020. Cordis.
Scientific Resourceseuropa. eu/ project/ id/ 829698
