The Difference Between Carob Flour and Locust Bean Gum
Carob flour and carob gum are often confused with each other because they are both powdered products that come from the same fruit. However, these two products are obtained from different parts of the fruit through different processes; their composition and function in food are also completely different from each other.
In this article, we compare how carob flour is produced from the fleshy part of the fruit and carob gum is produced from the endosperm of the kernel; how the two products differ in composition, function, amount of use and labeling, based on sources.
Same Fruit, Two Different Products
Carob fruit consists of two main parts: the pulp and the seeds. According to Antoniou et al. (2020) from the Cyprus Agricultural Research Institute, the fruit consists of about 90 percent flesh and 10 percent seeds by weight at full maturity.
Here's the essence of the difference between the two products:
- Carob flour (powder): It is obtained by grinding the fleshy part of the fruit.
- Carob gum (E410): It is obtained by grinding the endosperm, which is the inner tissue of the seed.
In other words, flour comes from the part that makes up about nine-tenths of the fruit, while gum is obtained from only one part of the kernel, which also makes up about one-tenth of the fruit. According to Medronho et al. (2025), the endosperm makes up about 40–50 percent of the total weight of the core; the rest is the shell and germ. These ratios explain why gum is a product that is obtained in much more limited quantities and requires intensive processing.
How Do Manufacturing Processes Decompose?
The paths of the two products diverge at the point where the fruit is broken and the seeds are separated. In the compilation by Martins-Loução et al. (2024), it is stated that the first step in evaluating the fruit is the crushing process, which separates the core from the fleshy part.
| Stage | Carob flour | Carob gamut |
|---|---|---|
| Raw Material | Seeded fleshy part (broken/kibble) | Dedicated cores |
| Pre-treatment | Cleaning, drying if necessary; optional roasting | Peeling (with acid, roasting or hot water) |
| Separation | Not required | Separation of germ from endosperm |
| Finishing | Grinding and sieving | Grinding and sieving of endosperm |
In flour production, roasting is an important option that determines color and aroma. Grigoriou and Pinakoulaki (2021) state that roasting is applied to enhance taste, color, and aroma, especially in the production of powders used as cocoa substitutes, yielding light, medium, or dark powders based on roasting conditions.
The critical step in gum production is peeling. In the 2017 report of the European Food Safety Authority (EFSA), it is stated that the kernel shell is very hard and the kernels are peeled with special processes without damaging the endosperm and germ. The germ is separated from the peeled kernels, the endosperm is ground and sieved to obtain natural carob gum.
Composition Difference
The two products are almost opposite in composition.
Carob flour is rich in sugar and fiber. In the US Department of Agriculture's nutritional database FoodData Central (SR Legacy, record 173755), 222 kcal energy, 88.9 g carbohydrate, 39.8 g total dietary fiber, 4.62 g protein and 0.65 g fat values are given for "carob flour" per 100 grams. In the same record, calcium is 348 mg, potassium is 827 mg; caffeine and theobromine are 0 mg. Antoniou et al. also report that carob kibble contain approximately 48-56 percent sugar and approximately 40 percent crude fiber over dry weight. In a study conducted on Anatolian carob fruits (Ayaz et al., 2007), sucrose, glucose and fructose were determined as the main sugars of the fruit.
Carob gum, on the other hand, consists almost entirely of a single group of components. According to the EFSA report, the gum consists of about 87–88 percent galactomannan over dry matter; mannose and galactose are present in these polysaccharides in a ratio of about 4:1. The remaining 12–13 percent is largely protein and germ, shell and cell wall residues. According to industry knowledge, the protein content is below 7 percent.
| Feature | Carob flour | Carob gamut |
|---|---|---|
| Source | The pulp of the fruit | Endosperm of the nucleus |
| Basic Ingredient | Sugars and dietary fiber | Galactomannan (polysaccharide) |
| Taste | Naturally sweet, cocoa if roasted | Does not give a pronounced taste |
| Color | Light–dark brown | White to off-white/cream |
| Behavior with water | It disperses, its sugars dissolve | It dissolves when heated and forms high viscosity |
| Role in food | Ingredient: taste, color, sweetness, fiber | Additive: thickener, stabilizer |
Function Difference: Flavor Component or Thickener?
Carob flour is used as a flavor and nutritional component in the recipe. In cakes, cookies, drinks or breakfast mixes, it provides both sweetness and a color and aroma reminiscent of cocoa. The study by Papaefstathiou et al. (2018), who examined 20 traditional carob products in Cyprus, shows that carob powders, coffee-like drinks, and products such as chocolate and cream are widely produced for this purpose. Flour can be used in relatively high proportions in the recipe and directly determines the character of the product.
Carob gum, on the other hand, is used for structure, not flavor. In the review of Barak and Mudgil (2014), it is stated that the industrial uses of gum are due to its ability to form hydrogen bonds with water molecules. Gum regulates the consistency, texture, and stability of the product; it is usually used in very low amounts in products such as ice cream, dairy products, and sauces. According to the EFSA report, gum is insoluble in cold water; it must be dissolved by heating to show its full function.
Therefore, the two products are not interchangeable. Carob flour is not as effective as gum for thickening a sauce; carob gum, on the other hand, does not give a cake the taste and color of carob.
How Do They Look on the Label?
It is easy to distinguish between the two products when reading the label. Carob flour as an ingredient is referred to as "carob flour" or "carob powder". The carob gum is specified as a food additive with its function class, e.g. "thickener (carob gum)" or "E410". The EFSA report states that the gum is a food additive permitted in the EU and is defined by Commission Regulation (EU) No 231/2012.
Confusion is more likely in English terms. "Carob flour" or "carob powder" usually refers to fruit flour, while "locust bean gum" and "carob bean gum" refer to the gamut. In addition to these, there is also germ flour called "carob germ flour". According to Martins-Loução et al., germ flour contains about 50 percent of a water-insoluble protein called "carubin", which shows gluten-like rheological properties. In other words, not all flour starting with "carob" is the same product; it is important to clarify the technical definition in imported products and raw material purchases.
Which Product is For Whom?
- For cakes, cookies, hot drinks and breakfast foods in the home kitchen: carob flour/powder
- For the flavor component to be used instead of or with cocoa: carob flour/powder
- For industrial consistency and stability in ice cream, dairy products and sauces: carob gamut
- For the industry looking for raw materials for the production of gamut: carob kernel
A thesis study from Turkey (Kıvrak, 2011) showed that the quality of the scale varies significantly in terms of color, protein, ash, foreign particles and viscosity depending on the hulling method. For flour, the degree of roasting, piece size and source of the raw material are decisive. Therefore, for both products, it is necessary to know the technical specifications as well as the product name.
Frequently Asked Questions
Is carob flour the same as carob powder?
Generally, yes; both refer to the product obtained by grinding the fleshy part of the fruit. The term "powder" is most often used for the finely ground product.
Can carob gum be used at home?
It can be used; however, since it is effective in very low amounts and does not dissolve in cold water, its dosage and dissolution conditions should be carefully adjusted. It is mostly used in the food industry.
Can carob flour be used as a thickener?
Due to its fiber content, it affects the structure of the recipe somewhat; however, it is not a strong thickener like Gum.
Does carob gum cause allergies?
The EFSA report cites some case reports of hypersensitivity reactions to carob gum. Those with a known allergy are advised to read labels carefully and consult a physician.
Carob Flour and Kernel with Carob Türkiye
Carob flour and carob gamut come from the fruit of the same tree, but they are products of different worlds: one is used in the kitchen for its flavor and nutritional value, the other in industry for consistency and stability.
At Carob Türkiye, we supply carob fruit, crumbs, flour/powder, kernels, and extracts. Carob Flour / Powder and the raw material of gamut production Carob Seed You can review our pages; What is Carob Flour Powder? and What is Carob Seed? You can read our articles. For your wholesale and export requests Contact Now You can contact us on our page.
Domestic resources
Kıvrak, N. E., "Determination of some physical and chemical properties of gum produced from carob seeds using different barking methods", Master's Thesis, Süleyman Demirel University Institute of Natural and Applied Sciences, 2011. I'm hungry.
SDU. edu. en/ handle/ 123456789/ 28782 Ayaz, F. A., Torun, H., Ayaz, S., Correia, P. J., Alaiz, M., Sanz, C., Gruz, J., Strnad, M., "Determination of chemical composition of Anatolian carob pod (Ceratonia siliqua L.): sugars, amino and organic acids, minerals and phenolic compounds", Journal of Food Quality, 30(6), 1040–1055, 2007. doi.
org/ 10. 1111/ j. 1745- 4557. 2007. 00176. x Foreign sources
EFSA ANS Panel (Mortensen, A. et al.), "Re-evaluation of locust bean gum (E 410) as a food additive", EFSA Journal, 15(1), e04646, 2017. doi.
org/ 10. 2903/ j. efsa. 2017. 4646 USDA Agricultural Research Service, FoodData Central, "Carob flour" (SR Legacy, FDC ID 173755), 2019. https://fdc.nal.usda.gov/ (FDC ID: 173755)
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 Barak, S., Mudgil, D., "Locust bean gum: processing, properties and food applications—a review", International Journal of Biological Macromolecules, 66, 74–80, 2014. doi.
org/ 10. 1016/ j. ijbiomac. 2014. 02. 017 Medronho, B., et al., "On the Optimization of Carob Seed Peel Extraction Using Aqueous-Based Acidic Systems", Molecules, 30(7), 1397, 2025. doi.
org/ 10. 3390/ molecules30071397 Martins-Loução, M. A., Correia, P. J., Romano, A., "Carob: A Mediterranean Resource for the Future", Plants, 13(9), 1188, 2024. doi.
org/ 10. 3390/ plants13091188 Papaefstathiou, E., Agapiou, A., Giannopoulos, S., Kokkinofta, R., "Nutritional characterization of carobs and traditional carob products", Food Science & Nutrition, 6(8), 2151–2161, 2018. doi.
org/ 10. 1002/ FSN3. 776 Grigoriou, A. M., Pinakoulaki, E., "Linking the Dynamic Changes in the In Vitro Antioxidant Activity of Carob Kibbles upon Roasting to the Chemical and Structural Changes Revealed by FTIR Spectroscopy", Antioxidants, 10(12), 2025, 2021. doi.
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