Tag: carob extraction
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Carob Extraction Technologies
23 October 2026
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What products such as carob must, molasses, syrup and extract have in common is that the soluble components in the fruit are transferred to a solvent, most often water. This stage is called extraction and the method used; It directly affects sugar yield, amount of phenolic compounds, taste, color and production time.
Read MoreCarob Sugars: Sucrose, Glucose, and Fructose
22 October 2026
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The most distinctive feature that distinguishes carob from other leguminous fruits is the high sugar content of the pulp. Most of this sweetness comes from sucrose; glucose and fructose are found in lower proportions, but in proportions that affect the taste and processing behavior of the product.
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