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?".
Read MoreCarob Sugars: Sucrose, Glucose, and Fructose
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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Roasted and Raw Carob Powder Differences
Carob powder is not a uniform product. Crushed carob pieces can be roasted or ground raw before grinding. This is the only decision; It determines the color, smell, taste, chemical composition of the powder and in which products it will be used.
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