Carob Extract: Is There a Difference Between "Ekstrakt" and "Ekstre"?
The expressions "carob extract" and "carob extract" are used side by side in the market, product catalogs and scientific publications; this leads many buyers to think that they are two separate products. In fact, both words are the Turkish equivalents of the English concept of "extract" and describe the product formed by the components extracted from carob with the help of a solvent.
The real difference is not in the name, but in the form of the product, with what solvent and for what purpose it is produced, how much it is concentrated and what it is enriched with. In this article, we discuss the meaning of the terms, the difference between liquid and powder extract, the relationship of the extract with molasses and "extract" products, and the technical information to ask when purchasing an extract, along with its sources.
Short Answer: The Name Is Different, The Concept Is The Same
There is no conceptual difference between carob extract and carob extract. Both describe the product produced by treating the carob fruit (mostly the seeded fruit flesh, i.e. pulp) with water or another solvent, taking its soluble components into the liquid phase and condensing or drying the resulting liquid as needed.
There is more than one word in circulation for this concept in Turkish:
| Statement | It is an established use in Turkish textbooks and lecture notes, especially in the field of pharmacy and pharmacognosy. |
| Extract | It is frequently seen in current Turkish articles and commercial product names in the field of food engineering. |
| Extract / essence | It is used as a Turkish equivalent; however, in the market, the name "carob extract" is also used to describe a molasses-like product obtained by a certain production method. |
| Carob extract | It is the English name used in international trade and export documents. |
Therefore, the fact that "carob extract" is written in one catalog and "carob extract" in another does not mean that the products are different by itself. When comparing, it is necessary to look at the technical specifications of the product, not the name.
Where and How Are the Terms Used?
The word "extract" is a well-established term in Turkish pharmacy education. In the "Extraction" lecture note prepared by Prof. Dr. Canan Hasçiçek, which is among the open course materials of Ankara University, extracts are classified according to their consistency and expressions such as "liquid extract" are used in this context. This usage is a habit that comes from the world of herbal medicine and pharmaceutical raw materials.
On the food science side, the word "extract" is preferred more frequently. For example, the Turkish title of the study conducted in Turkey, which examined the enrichment of D-pinitol in the liquid obtained from carob by nanofiltration, is "Enrichment of D-Pinitol in Carob Extract by Nanofiltration Application" (Hacıoğlu et al., 2020). In another study published in the same field, the English expression "carob extract" was translated into Turkish as "carob extract" (Yavuz Küçük and Duraklı Velioğlu, 2022).
These examples show that there is no single and binding unity of terms in Turkish. The same product can be referred to by different names depending on the field from which the author or manufacturer comes. On Carob Türkiye's website, both the words "extract" and "extract" appear in the product names; this does not reflect two separate concepts, but different nomenclatures of the same product family.
Extraction: The Common Starting Point of the Extract
Regardless of the name it is called, the extraction process is the basis of every carob extract. The purpose of extraction is to pass the soluble components (sugars, D-pinitol, phenolic compounds, minerals) present in carob in solid form into the liquid phase. The most common solvent in carob is water; therefore, "aqueous extraction" is applied in most food products.
In a study conducted in Cyprus, aqueous extraction of carob chips was defined as the basic step in the production of carob juice and molasses; the effect of variables such as the source of the raw material, piece size, temperature and time on the passage of sugar and phenolic compounds was examined. According to the study, increasing the temperature from 25 °C to 75 °C increased the dissolution of phenolic compounds more than sugars; it was stated that this situation could shift the sensory profile of the product towards astringency. Extending the time at low temperature improved sugar yield without excessively increasing phenolics (Antoniou et al., 2020).
This finding explains why extracts can differ from each other: Two extracts obtained from the same carob, at different temperatures and times, can be clearly separated from each other in terms of sweetness and astringency. Extraction methods (water, ultrasound, microwave-assisted methods) are the subject of a separate article; for details, see our article Carob Extraction Technologies.
Liquid, Concentrated, and Powdered Extract: The Real Difference is in Form
The most obvious practical difference between the extracts is the physical form of the product. In the pharmaceutical literature, extracts are classified according to their consistency. In Hasçiçek's lecture note, it is stated that the soft extract has the consistency of dark honey and contains approximately 35-40 percent water, the solid extract has the appearance of a plastic mass and contains about 15-16 percent water, while the dry extract has a spongy appearance and a very low humidity level. Although this classification is a pharmaceutical framework, it is also a guide for understanding carob extracts in the food industry.
Carob extracts in the food trade can generally be considered in three groups:
| Form | How to get it? | Typical use |
|---|---|---|
| Liquid extract (must) | Aqueous extraction and post-filtration, low dry matter liquid | Beverage base, intermediate, fermentation raw material |
| Concentrated extract | Condensation of liquid by evaporation | Syrup, molasses-like products, sweetening |
| Powdered (dry) extract | Spray drying or freeze-drying; most often with carrier material | Bakery products, powder mixes, capsule and tablet formulations |
A concrete example of how the powdered extract was achieved is seen in a bread study conducted in Serbia. The researchers subjected carob to microwave-assisted extraction with 40 percent ethanol, stated that the liquid extract they obtained could not be used in liquid form in bread production because it contained ethanol, and converted the extract into powder form. For this, the extract dry matter was mixed with maltodextrin with a dry matter/maltodextrin ratio of 70:30 and dried in a spray dryer at an inlet temperature of 160 °C. The authors also noted that the high temperature during drying could lead to statistically significant differences in some flavonoids (quercitrin and rutin) (Zahorec et al., 2025).
There are three important lessons from this example:
- Powdered extract often contains a carrier agent; therefore, "100% carob extract" and "carob extract with maltodextrin carrier" do not have the same composition.
- The solvent used (water or a water-ethanol mixture) determines the composition of the extract and the area in which it can be used.
- Drying conditions can affect the amount of heat-sensitive compounds.
Are Extract, Molasses, and "Carob Extract" the Same Thing?
Carob molasses is also technically an aqueous extraction and condensation product. Yavuz Küçük and Duraklı Velioğlu (2022) define carob molasses as a traditional Turkish food produced by thickening the must obtained by processing, extracting and clarifying the fruit in an open boiler or under vacuum. The product called "carob extract" is promoted in the market as a product produced by concentrating the must obtained by cold extraction at low temperature.
In the same study, molasses and extract samples collected from the market were compared; total phenolic compound values were found to be in the range of 5.80–18.00 mg GAE/g in molasses and 0.10–18.40 mg GAE/g in extracts. There was no statistically significant difference between the two groups in any of the determined characteristics, and the authors stated that the results may pave the way for relevant legal regulations (Yavuz Küçük & Duraklı Velioğlu, 2022).
It follows that the boundary between the words "extract", "extract" and "molasses" is determined by the production conditions and product specification rather than the name. Molasses is a product category defined as a traditional food; "extract" is a broader umbrella term and can include products produced for different purposes in liquid, dense or powder form. Differences between molasses and syrup Differences Between Carob Syrup and Molasses in our article, molasses production What is Carob Molasses and How is it Made? We discussed it in detail in our article.
Enriched Extracts: The Case of D-Pinitol
Some carob extracts are not just a condensed must; they are products enriched with a specific component. The most well-known example of this is D-pinitol. The average D-pinitol content in 10 carob syrups purchased from the market in Turkey was measured as 84.63 g/kg in dry weight and it was stated that carob syrup could be a remarkable source of D-pinitol (Tetik et al., 2011).
In the study of Hacıoğlu et al. (2020), the enrichment of D-pinitol in extract was carried out by extraction, clarification, adsorbent application, and nanofiltration stages. The highest concentration of D-pinitol was reached in a nanofilter with a separation limit of 5 kDa, under 3 bar pressure and 25 °C conditions; under these conditions, the D-pinitol content of the permeate was determined as 10.48 g/L.
Such products can also be called "carob extract" or "carob extract"; however, their composition is very different from that of an ordinary wort or molasses. Therefore, when evaluating an extract containing D-pinitol, it is important to specify the ratio of D-pinitol and the method of analysis rather than the product name. What is D-pinitol What is D-Pinitol in Carob? We explained it in our article.
Where is Carob Extract Used?
The use of carob extract varies depending on its form and composition:
| Beverages | The liquid extract forms the basis of carob juice and similar beverages. Antoniou et al. (2020) define aqueous extraction as the fundamental step in carob juice production. |
| Sweetening and syrups | The condensed extract is used in syrups and sweetener products thanks to its natural sugar content. |
| Baked goods | The powdered extract was tested in bread to contribute phenolic compounds without the negative effects of carob flour on the dough. In the study by Zahorec et al. (2025), the powdered extract added at a rate of 1, 3, and 5 percent preserved the viscoelastic properties of the dough, leading to small changes in the volume and internal structure of the bread while increasing the total phenolic content and antioxidant activity. |
| Supplements and functional products | Extracts enriched with D-pinitol are considered as raw materials for formulations in this field. Compliance with relevant legislation and declaration rules should be considered separately for these products. |
| Fermentation | Sugar-rich liquid extract is also being investigated as a carbon source in microbial production processes. For example, in a study conducted in Turkey, a medium prepared from carob extract was tested together with glucose medium in the production of β-mannanase enzyme (Germec et al., 2017). |
The versatile use of products derived from carob pulp in food and beverage formulations has also been covered in a comprehensive review (Rodríguez-Solana et al., 2021).
What Information Should Be Asked When Buying Extracts?
Due to name confusion, it is necessary to focus on the technical specification rather than the product name when buying carob extract. Asking a supplier for the following information ensures an accurate comparison of different offerings:
| Form | Is it liquid, dense or powder? |
| Dry matter or Brix value | In liquid and dense products, it shows how concentrated the product is. |
| Moisture content | In powder products, it is important for shelf life and clumping. |
| Solvent | Was the extraction done with water only, or with another solvent such as ethanol? |
| Carrier material | Is there maltodextrin or any other carrier in the powder product, what is the ratio? |
| Active ingredient content | By what method and at what level were components such as D-pinitol or total phenolic substances measured? |
| Heat treatment indicators | parameters such as HMF in condensed products. |
| Microbiological and chemical analysis report | Current analysis results on a batch basis. |
Without this information, a price or quality comparison between "extract" and "extract" may be misleading. Just as two products with the same name may have very different compositions, two products with different names may be the same.
Frequently Asked Questions
Are carob extract and carob extract different products? Both terms describe the same concept, i.e., the product consisting of components drawn from carob with solvent. The actual difference between the products is determined by the form, dry matter, solvent, and composition.
Is powdered carob extract the same as carob powder? Carob powder is obtained by grinding the fruit flesh directly and also contains the fibers. Powdered extract is produced by first taking the soluble components into the liquid and then drying this liquid; most of the fibers remain in the solid part during extraction.
Is carob molasses considered an extract? In terms of production logic, molasses is also a product of aqueous extraction and condensation. However, molasses is a traditional and defined food product; "extract" is a broader term.
What is the most important criterion when choosing an extract? It is the purpose of use. Liquid extract for beverages, powder extract for bakery or powder mixture, and if a specific ingredient is targeted, an extract standardized in terms of that ingredient is preferred.
Carob Extract with Carob Türkiye
The answer to the question of extract or extract is hidden in the technical specifications of the product, not in its name. As Carob Türkiye, we supply carob fruit, kibble, flour/powder, seeds and extracts. Our extract products Carob Extract and D-Pinitol Extract (Carob Extract) You can review it on its pages, for basic information on the subject. What is Carob Extract? You can read our article. For your wholesale and export requests Contact Now You can contact us on our page.
Domestic resources
Hasçiçek, C., "Extraction" (lecture notes), Ankara University Open Course Materials. acikders.
ankara. edu. en/ mod/ resource/ view. php?id=156873 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 Hacıoğlu, A., Assoumou, U., Yıldız, M., Arslan Kulcan, A., Yavuz, İ., Karhan, M., "Optimizing the Enrichment of D-Pinitol in Carob Extract by Nanofiltration Application Using the Answer Surface Method", Turkish Journal of Agriculture – Food Science and Technology, 8(9), 1846–1853, 2020. doi.
org/ 10. 24925/ turjaf. v8i9. 1846- 1853. 3429 Tetik, N., Turhan, İ., Oziyci, H. R., Karhan, M., "Determination of D-pinitol in carob syrup", International Journal of Food Sciences and Nutrition, 62(6), 572–576, 2011 (study conducted in Turkey). doi.
org/ 10. 3109/ 09637486. 2011. 560564 Germec, M., Yatmaz, E., Karahalil, E., Turhan, İ., "Effect of different fermentation strategies on β-mannanase production in fed-batch bioreactor system", 3 Biotech, 7(1), 77, 2017 (Study conducted in Turkey). doi.
org/ 10. 1007/ S13205- 017- 0694- 9 Foreign sources
Antoniou, C., Kyratzis, A., Rouphael, Y., Stylianou, S., Kyriacou, M. C., "Heat- and Ultrasound-Assisted Aqueous Extraction of Soluble Carbohydrates and Phenolics from Carob Kibbles of Variable Size and Source Material", Foods, 9(10), 1364, 2020. doi.
org/ 10. 3390/ foods9101364 Zahorec, J., Šoronja-Simović, D., Petrović, J., Nikolić, I., Pavlić, B., Bijelić, K., Bojanić, N., Fišteš, A., "Fortification of Bread with Carob Extract: A Comprehensive Study on Dough Behavior and Product Quality", Foods, 14(10), 1821, 2025. doi.
org/ 10. 3390/ foods14101821 Rodríguez-Solana, R., Romano, A., Moreno-Rojas, J. M., "Carob Pulp: A Nutritional and Functional By-Product Worldwide Spread in the Formulation of Different Food Products and Beverages. A Review", Processes, 9(7), 1146, 2021. doi.
Scientific Resourcesorg/ 10. 3390/ pr9071146
