Misconceptions About Carob
Carob is a food in Turkey surrounded by both traditional knowledge and claims circulating on the internet. Expressions such as "makes blood", "does not contain sugar", "weakens", "is more nutritious than cocoa in every aspect" are frequently repeated. Some of these statements are true, some are partially true, and some do not coincide with measured data.
Read MoreCarat Measurement and Carob Seeds: Myth or Reality?
The sentence "Carob seeds are all the same weight; that's why jewelers used them as scales and carat measurement was born from here" is one of the most repeated carob information on the internet. Some of this sentence is true and some of it is legendary.
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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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