Carob Gum Production Process: Peeling Methods
Locust bean gum (E410) is obtained by grinding the inner tissue of the carob kernel, called endosperm. However, it is not easy to reach this tissue; the hard and durable shell surrounding the seed must be removed without damaging the endosperm and germ. The most critical and most discussed stage of gum production is this debarkation process.
Read MoreWhat is Carob Gum (E410)?
Carob bean gum is a natural polysaccharide in galactomannan structure, obtained by grinding the endosperm part of the carob seed. It is known as "locust bean gum" or "carob bean gum" in the international literature and is defined as a food additive with the code E410. It is used in many products from ice cream to dairy products, from sauces to bakery products because it interacts with water to form viscosity, limits ice crystal growth and shows strong synergy with some hydrocolloids.
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