Utilization of Carob Waste and Circular Economy
When carob is processed, gum is obtained from the kernel, flour, molasses or sugar syrup is obtained from the fruit flesh; each of these processes leaves behind by-products such as pulp, seed shell and germ. The circular economy approach aims to evaluate these streams as raw materials for new products instead of being seen as waste.
Read MoreUse of Carob in Animal Feed
Carob was a fruit fed to animals in the Mediterranean basin long before it entered the human diet. Today, carob pods, kibble, pulp and germ flour remaining after obtaining gum from the seed are among the raw materials used in the feed industry. These products, which are rich in sugar and low in protein; It attracts attention especially as an energy source and flavor enhancer.
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Bioethanol and Fermentation Products from Carob
The fleshy part of the carob fruit contains up to half of its dry weight in sugar. This high and easily extractable sugar content makes carob an interesting raw material not only for food, but also for industrial fermentation. In the last three decades, numerous studies have been carried out to obtain different fermentation products from carob, especially bioethanol, citric acid, lactic acid and mannitol.
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Traditional Anatolian Flavors with Carob Fruit
On the Mediterranean coast of Anatolia, carob has been the raw material of molasses, which is both a snack that children pluck from the tree and chew for centuries, and the winter sweetener of homes. This fruit, also known as "carob" in the region; It is the source of many traditional flavors from tahini-molasses to fruit pulp, from sherbet to yogurt with molasses.
Read MoreCarob Molasses Desserts
Carob molasses has long been used as a natural sweetener for desserts in Anatolian cuisine. Its dark color and caramel-like taste add character to many recipes, from halva to pestile, from bakery desserts to modern crumbles.
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What is Carob Fiber and Where is it Used?
In addition to sugar, the pulp of the carob fruit contains a significant amount of dietary fiber and polyphenols. After the sugars are removed with water, the remaining, insoluble fiber-rich part can be processed into a functional food ingredient called "carob fiber". What distinguishes this fiber from many other fiber sources is that it carries a high amount of polyphenols due to its structure.
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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.
Read MoreWhat is Carob Peel and Where is it Used?
The expression "carob peel" is often used in everyday language for the fleshy, sweet part of the fruit that remains after the seeds are removed. In technical language, when the word "shell" is mentioned, the hard, brown cover surrounding the seed comes to mind. When these two concepts are confused with each other, both the consumer and the raw material buyer may refer to the wrong product.
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Structure of the Carob Pod: Pulp and Seed Ratio
Carob fruit is a legume fruit from a botanical point of view; Although it looks like a single piece from the outside, it contains two main components with different economic value: sweet and fibrous pulp and hard-shelled seeds. In scientific sources, it is reported that the pulp makes up most of the weight of the pod, while the seed usually has a share ranging from around 10 percent to 25 percent.
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What Is Carob Kibble (Granules)?
Carob crumb or granule is a natural material obtained during the processing of ripe and dried carob fruits, especially by controlled breaking of the pulp part of the fruit.
Read MoreWhat is Carob Flour Powder?
Carob flour or carob powder is a natural raw material obtained by drying the fruits of the Ceratonia siliqua tree under appropriate conditions, separating the seeds and grinding the fruit/pulp part.
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