Carob Protein Content
When carob is mentioned, most people think of its natural sweetness and fiber content; protein is often ignored. However, the protein distribution in carob is quite interesting: While the pulp of the fruit contains low amounts of protein, the germ (embryo) part inside the seed has a high protein structure.
Read MoreWhat Is Carob Germ Meal (Seed Protein)?
Carob kernel is not only the source of carob gum. The embryo (germ) part of the kernel, located between the endosperm, is a protein-rich fraction and when ground, a raw material called "carob germ meal" is obtained. This flour occurs as a by-product of carob gum production.
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Use of Carob in Bread and Bakery Products
Carob flour (powder) is a raw material that bakery product manufacturers are increasingly interested in with its fiber, natural sugar and phenolic compound content. While it contributes color, aroma and nutritional value in bread, cakes, biscuits and gluten-free products, it also significantly changes the behavior of the dough.
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Carob Seed: Structure, Locust Bean Gum (E410), Uses and Sales
The carob seed is a small part of the pod by weight, yet economically its most valuable: its endosperm yields locust bean gum (carob bean gum, E410), one of the food industry's key natural thickeners. In this guide we explain, with sources, the structure of the seed, how the gum is produced, its uses, germ meal, the truth behind the carat legend, the seed market and what to check when buying.
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