What Causes Color Differences in Carob Products?
Of the two carob powders sold under the same name, one can be light brown and the other can be almost as dark as cocoa. Similar differences are seen in carob crumb, molasses and even the gum obtained from the bean. This often brings to the mind of the consumer the questions "which one is real?" or "which one is of better quality?".
In this article, the main reasons for color differences in carob products; We discuss the source and maturity of the raw material, roasting and Maillard reactions, heat treatment in molasses and debarking method in gum, based on scientific studies.
Is Color a Quality Criterion?
In foods, color is the first contact a consumer makes with the product and often gives a clue about freshness, ripeness or degree of processing. However, in carob products, color alone does not mean "good" or "bad". A darker powder may not be of higher quality, and a lighter powder may not be underprocessed. Color often indicates how the product is produced and for what purpose.
We explained carob molasses What is Carob Molasses and How is it Made? As we mentioned in our article, it is not correct to make a definitive assessment of the quality of a product just by looking at the darkness of the color. To interpret color correctly, it is necessary to know the reasons behind it.
The main sources of color differences in carob products are:
- Variety, origin and maturity of raw material
- Natural pigments, phenolic compounds and tannins
- Roasting temperature and time
- Browning products formed by heat treatment (Maillard reaction, melanoidines)
- Condensation conditions in molasses
- Gamda debarkation method and residues
Raw Material: Variety, Origin and Maturity
The first determinant of color is the raw material. The color and composition of carob fruit vary depending on the variety, the region where it grows, and the stage of maturity at which it is harvested. A study conducted in Morocco by sampling 300 trees (Laaraj et al., 2026) examined the impact of geographical origin and stage of ripeness on the physical and biochemical properties of carob fruits.
In the extraction study conducted in Cyprus (Antoniou et al., 2020), it was reported that the source of the raw material is the most influential factor determining the amount of phenolic compounds in the must obtained and also affects the sucrose, glucose and fructose ratios. Since phenolic compounds and sugars are components that affect both the natural color and the browning that will occur during heat treatment, fruits from different sources can yield different colored products even if they go through the same process.
Natural pigments are another factor that plays a role. Medronho et al. (2025) note that untreated carob kernels absorb more light in the visible light region, and this is due to anthocyanins and phenolic compounds such as tannins and components such as lignin. The fleshy part of the fruit also contains tannins and phenolic compounds; these components contribute to both astringency and color.
Roasting: Light, Medium, and Dark Carob Powder
The biggest reason for color differences in carob powder is roasting. Grigoriou and Pinakoulaki (2021) state that carob crumbs are roasted to improve taste, color and aroma, especially in the production of powder used as a cocoa substitute. According to the researchers, in traditional roasting, a temperature range of 120–180 °C is applied for 10–60 minutes; then grinding is done and depending on the roasting conditions, light, medium or dark roasted carob powder with sensory properties reminiscent of cocoa is obtained.
| Product Type | General color trend | Decisive factor |
|---|---|---|
| Raw (unroasted) powder | Lighter brown | Natural color of raw material |
| Light roasted powder | Light–medium brown | Low temperature and/or short time |
| Medium roasted powder | Medium brown | Moderate temperature and duration |
| Dark roasted powder | Dark brown | High temperature and/or long time |
Roasting has a limit. In the same study, it was stated that roasting at 175 °C for 60 minutes led to partial charring and undesirable sensory properties, so this sample was excluded from the evaluation. In other words, constantly extending the roast to obtain a darker color means burnt taste and loss of quality after a certain point.
There are also studies on this subject from Turkey. Şahin et al. (2009) examined the effect of roasting on the phenolic, antioxidant and browning properties of carob powder. The degree of roasting is a common result of studies on this subject, which has an effect on both color and composition.
Maillard Reaction and Melanoidines
Why does the color darken during roasting? The main explanation for this is the Maillard reactions between sugars and amino compounds that take place under the influence of heat, leading to browning in foods. Carob is a raw material prone to these reactions due to its high sugar content and some protein.
Grigoriou and Pinakoulaki state that roasting affects the polyphenols in carob cracks and that Maillard reaction products lead to the formation of polymeric melanoidins. The researchers state that they have presented the first evidence of the formation and structural properties of melanoidins in roasted locust bean cracks with infrared spectroscopy. Melanoidins are one of the main groups of compounds that give roasted foods their brown color.
Oracz et al. (2024) also isolated melanoidin fractions from roasted cocoa beans, carob cracks, and acorns under different temperature-time conditions; reported that vegetative origin and roasting conditions have significant effects on the chemical composition, structural properties, and morphology of melanoidins. This result indicates that even the same hue can reflect different chemical structures in different raw materials.
Color in Molasses: Heat Treatment and Condensation
The color of carob molasses usually varies between dark brown and dark amber. Here, too, the raw material and the process are effective together. In molasses production, when the must is condensed by heating for a long time, the thermal reactions of the sugars can contribute to the darkening of the color.
HMF (hydroxymethylfurfural) is often measured as an indicator of heat treatment. Dilek et al. (2025), who examined traditional molasses in Turkey, report that HMF is generally absent in fresh and unprocessed foods, and that it has been reported to increase under conditions such as heat treatment or long-term storage. Therefore, HMF is considered a practical parameter about the heat treatment history and freshness of molasses.
However, the process difference does not always mean a color difference. In a doctoral thesis conducted at Munzur University (Eroğlu, 2020), it was reported that there was no significant difference in color between molasses produced from must obtained by ultrasound-assisted extraction and molasses produced from traditional must. This indicates that color is not only affected by a single step, but by the whole of the raw material, extraction and condensation conditions.
Color in Scale: The Trace of the Peeling Method
The color of the gum obtained from carob seeds largely depends on the peeling method. In the 2017 report of the European Food Safety Authority (EFSA), it is stated that a slightly darker colored product is obtained from the seeds peeled by the roasting method. Medronho et al. also state that the acid peeling method gives a white scale, the hot water peeling method gives a yellowish color, and the roasting method gives a darker color due to the high temperature.
In a thesis conducted at Süleyman Demirel University (Kıvrak, 2011), it was determined that the scales obtained from the kernels peeled with sulfuric acid, hydrochloric acid and boiling water showed significant differences in many properties, including color. Color differences in the scale are also related to the extent to which shell and germ residues are removed.
| Peeling method | Scale color reported in sources |
|---|---|
| Acid (sulfuric acid) | White |
| Hot water | Yellowish |
| Roasting (thermal) | Slightly darker |
Storage and Batch-to-Batch Color Consistency
It should be noted that the color may also change after production. The association of long-term storage with HMF increase in molasses indicates that storage conditions can also affect product properties. For products such as dust and breakage, storage in sealed packages protected from moisture and high temperatures helps to preserve the properties of the product for a longer period of time.
For industrial buyers, the main thing is color consistency between batches. If a pastry product or beverage formula is set to a specific shade, the raw material must come in a similar color in each batch. For this:
- The source of the raw material and the harvest period should be kept as constant as possible
- Roasting temperature and time should be recorded
- If possible, the color should be measured with a device and defined in the specification
- The reference sample should be stored and the new batches should be compared with it
Frequently Asked Questions
Is dark colored carob powder better quality?
Dark color usually indicates more intense roasting. Light-colored raw powder and dark roasted powder are products for different purposes.
Is an additive added to carob powder to give it color?
The color of carob powder naturally comes from the raw material and the roasting process. The presence of additional ingredients in a product should be checked from the ingredient list on the label.
Why does the color of molasses vary from batch to batch?
The properties of the raw material and the condensation conditions have an impact on the color. Heat treatment and storage can also affect parameters such as color and HMF.
Why is the carob gamut sometimes white and sometimes off-white?
The peeling method and the crust and germ residues remaining in the scale affect the color.
Carob Products with Carob Türkiye
In carob products, color tells the story of the product: what raw material it comes from, how it is processed, and what purpose it is suitable for. To choose the right product, it is necessary to evaluate the color together with its intended use and technical specifications.
At Carob Türkiye, we supply carob fruit, crumbs, flour/powder, kernels, and extracts. Carob Flour / Powder and Carob Kibble (Granular) You can review our pages, where we introduce the powder. What is Carob Flour Powder? You can read our article. For your wholesale and export requests Contact Now You can contact us on our page.
Domestic resources
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org/ 10. 1007/ S00217- 009- 1152- 7 Eroğlu, Z., "Investigation of some quality properties of molasses obtained from carob by determining ultrasonically assisted extraction parameters", PhD Thesis, Munzur University Graduate Education Institute, 2020 (YÖK Thesis No: 628859). Tezara.
org/ theses/ 628859 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 Dilek, N. M., Babaoğlu, A. S., Ünal, K., Turan, M., Pırlak, L., Karakaya, M., "Nutritional Profile and Functional Characteristics of Various Types of Traditionally Produced PEKMEZ—Part I", Food Science & Nutrition, 13(7), e70662, 2025. doi.
org/ 10. 1002/ FSN3. 70662 Foreign sources
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org/ 10. 3390/ antiox10122025 Oracz, J., Lewandowska, U., Owczarek, K., Caban, M., Rosicka-Kaczmarek, J., Żyżelewicz, D., "Isolation, structural characterization and biological activity evaluation of melanoidins from thermally processed cocoa beans, carob kibbles and acorns as potential cytotoxic agents", Food Chemistry, 442, 138423, 2024. doi.
org/ 10. 1016/ j. foodchem. 2024. 138423 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.
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org/ 10. 3390/ molecules30071397 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.
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